Recipe: Perfect Sublime Tender Char Siu for Ramen

Sublime Tender Char Siu for Ramen. Sublime Tender Char Siu for Ramen Cooking ramen is one of my hobbies, so I'm also very interested in making char siu. This is the best recipe I've come up with for char siu so far. The most important thing for making good char siu is to leave it submerged in the broth.

The poaching liquid and the marinade for the char siu become the soup for the ramen! It's authentic, but surprisingly easy too! By putting the freshly poached hot pork in hot marinade, and letting the pork cool down in it, it will become very well flavored. You can cook Sublime Tender Char Siu for Ramen using 9 ingredients and 12 steps. Here is how you cook it.

Ingredients of Sublime Tender Char Siu for Ramen

1. Prepare 1 3/10 kg of Pork belly block.
2. You need 2 of Chicken breast (see helpful hints).
3. It's 500 ml of Soy sauce.
4. It's 1000 ml of Water.
5. You need 200 ml of Sake.
6. It's 50 ml of Mirin.
7. You need 110 grams of Sugar.
8. It's 2 clove of of garlic, 2 knobs of ginger Garlic, ginger.
9. Prepare 1 stalk of ※Scallion (green part).

Chinese Char Siu is roasted literally, but Japanese Char Siu is a little different. I think Japanese style Char Siu is tender than Chinese original Char Siu because it is simmered. If you want to enjoy the taste of pork, it would be better to slice as much as thick. Because this style Char Siu is tender, you can.

Sublime Tender Char Siu for Ramen instructions

1. Try to find meat with as little fat as possible..
2. Roll up the meat, putting the thickest part inside, and wrap with cooking twine. If using chicken breasts, wrap and tie the same way..
3. For those of you making ramen brothto go with this, slow-cook the meat for two hours. Otherwise, go to Step 4..
4. Put the meat in a pot with enough water to cover. Mix together everything from the soy sauce to the ginger, add to the pot, and cook over medium heat. For those who skipped Step 3, add the ※ ingredients now..
5. Skim off the scum, then cover with a small lid that sits right on top of the food (a drop lid, or otoshibuta, a sheet of aluminum foil can be substituted), and simmer over low heat. For those of you who are making soup, cook for 2 hours. For those of you who aren't, cook between 3 and 4 hours..
6. The meat is perfectly cooked when a skewer can be inserted easily and cleanly into the meat. Leave the meat soaking in the liquid overnight (this is crucial)..
7. Remove the meat from the liquid, wrap in cling wrap, and refrigerate..
8. It's easier to cut when chilled. Serve in ramen or over rice, or as a snack with pickled bamboo shoots (menma) and ra-yu spicy sesame oil...
9. Here's what it looks like on ramen. I have a lot of ramen recipes on my page, so have a look..
10. This is chicken char siu on rice, garnished with pickled bamboo shoots, leftover broth, and sesame oil. The chicken is so tender, it's falling apart!.
11. I made a dressing out of broth, soy sauce, black vinegar, and sesame oil, poured it over char siu and pickled bamboo shoots, and scattered a bunch of onions on top..
12. Note: Refrigerate the broth, remove the fat that rises to the surface, and you've got a great sauce. It's perfect for using as stock for stir fry or soup..

Cook's Notes for Ramen Noodle Soup with Char Siu Pork. I've included a recipe below for a homemade Char Siu sauce. There are also Char Siu Sauces available in jars in the Asian section of the grocery store, if you want to go that route. I use a pork tenderloin here. It cooks up quickly and slices beautifully.