Скачать с ютуб Make Perfect CHASHU Pork for Ramen | Japanese Braised Pork Belly в хорошем качестве

Make Perfect CHASHU Pork for Ramen | Japanese Braised Pork Belly

Hey guys! Today is a shorter video because in my NEXT video I’m going to show you how to make delicious TONKOTSU ramen - but you can’t have delicious ramen without mouth-watering braised pork - or CHASHU! Since this recipe can take a bit of time, I made it into a smaller video for you guys to come back to any time you want to revisit how to make chashu! Follow Me On: 🐦Twitter:   / champryosuke   📷Instagram:   / champsjapanesekitchen   00:00 Intro 00:17 Prepare Your Pork Belly 01:12 Tying the Chashu 01:44 Boiling the Chashu 03:08 Making Chashu Sauce 04:31 Frying the Crispy Pork! Ingredients (One roll) 1 Pork Belly Block (it should be big enough to roll and have a nice layer of fat) 1 Ginger Root Chopped 3-5 peeled garlic cloves 2-3 stems of Japanese Negi or Green Onion Chashu Sauce: 100ml cooking sake 100ml mirin 4 tbsp sugar 250ml soy sauce 500ml water 500ml water from the boiled pork ½ chopped onion How to Make: Start off by preparing your pork belly, remove any moisture with a paper towel and cut off any uneven parts. Prick both sides with a fork and make thin slices down the non-fatty part of the belly. Roll the pork belly up tightly so the side with the least fat is in the middle Tie up the pork with kitchen twine - make one knot on the end of the pork and then make a circle with your hand - pull the pork through and tighten the string - repeat this step down the pork and tie off a tight knot at the end. Then tie the twine around the length of the pork a few times before making another tight knot. Fill a saucepan with enough water to cover the pork and bring to a boil - drain the pork in a sieve and wash away any impurities/bitterness from the pan and the pork (this will give you a better tasting chashu in the end) Put the pork back in a saucepan with ginger, garlic, and the green stems of Japanese negi (green onion) - bring to a boil and simmer for 90 minutes. You can place a piece of kitchen towel over the pork to make sure it doesn’t overflow and if the liquid evaporates too quickly - re add more water as necessary. (Make sure to save 500ml of this liquid for later) Once 90 minutes has passed, remove the pork and prepare a saucepan for the chashu sauce Add the cooking sake and mirin - and burn away the alcohol, once the alcohol has burned away, add the sugar and stir. Once the sugar had dissolved, add soy sauce, 500ml of water and 500ml of the your saved liquid from boiling the pork and then add the pork Let that simmer for 40 minutes, turning every 10 minutes. Once 40 minutes has passed, take out your pork and save the sauce. In a frying pan - cook the edges of your pork until nice and crispy - take out the pork - and add 2 large ladle-fulls (or enough to coat your pork) of your sauce to the fry-pan. Cook on a low heat until it thickens up. Coat your pork in this sauce and let rest. Enjoy your chashu with ramen or by itself!