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ep 3: part 2 - Naruto’s ramen from ichiraku ramen - tonkotsu miso ramen - the chashu Chashu: Around 550g Pork belly piece (without the skin/rind) 1 tbsp neutral oil 2 green onions, cut into chunks 2 garlic cloves ½ knob ginger, sliced 4 tbsp sake ½ cup soy ½ cup mirin 3 tbsp sugar 1 cup water method: - Make some slight cuts it the meat part of the pork belly, to make it easier to roll up, then poke some holes - Roll up the pork belly, using butchers twine, wrap it around the pork several times, making sure to leave around ½ inch to 1 inch gap, then wrap it length-wise and tie a double knot at the end and cut off any excess - In a cast iron pan or dutch oven (or regular pan), add oil and heat over high heat before searing off all the sides of the pork belly until brown then remove. - In a pot, or the same dutch oven (remove any leftover oil or fat), pour in all the sauces & aromatics to make the braising liquid then add the seared off pork belly. - Bring to a boil, skim any foam that floats to the top then reduce to a simmer - Simmer for 1.5-2 hrs, turn it around every 30 mins. - Once cooked, turn off the heat and let it cool. - Once slightly cooled, add the pork into a ziplock bag and strain the braising liquid into a container. - Add around ¼-½ cup of mixture into the ziplock bag and seal it, making sure there isn’t any air inside and place in fridge. - The remaining liquid can be used to make ramen eggs by leaving some soft boiled eggs inside the mixture for 1-2 days in the fridge. - The next day, take out the pork from the bag and cut off the twine, then slice into the pork belly. - Use blow torch, broiler or pan fry to sear the pieces - Add chashu as toppings to ramen (method for this found in part 1) #naruto #animefood #tiktokfood #foodtok #ramen #chashu #tonkotsu #asianfood
Duration: 55 sPosted : Wed, 06 Mar 2024 21:13:18Views
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