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    Home » Recipes » Pork

    Sous Vide Japanese Pork Belly Chashu for Ramen

    Dec 13, 2019 · 2 Comments

    This Japanese inspired sous vide pork belly chashu is absolutely perfect for your homemade ramen. First off, sous vide pork belly is simply unbelievable. It is insanely tender and juicy. Then you marinade the pork belly with Japanese inspired flavors and you have the perfect ramen topping.

    Do yourself a favor and make this recipe stat.

    chashu pork belly japanese for ramen

    Pork Belly Time and Temperature

    Through loads of experimentation, we’ve found that cooking the pork belly chashu at 74C/165F for 10 hours is the perfect combo. Leaving the pork in for 10 hours breaks down the connective tissue (collagen), which results in an extremely tender belly. Also, cooking it at a temperature of 165F is the sweet spot for juicy, delicious pork belly. Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule). For other time and temperature options, check out our cooking guide here.

    Special Equipment

    Sous Vide Machine – To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bath water. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule. The main difference between the two is that with the Anova you can control the device both manually and with a mobile device, and with the Joule you can only control the device by using your mobile device. Either way, both sous vide machines are top class and you can’t go wrong with either choice.

    12-quart Container – Although you can use a basic stockpot for your sous vide cooking needs, I highly recommend buying a large plastic container. They are inexpensive and spacious, so you won’t have to worry about cooking a big roast in a small pot. I recommend a 12 quart Rubbermaid container, as it is BPA free, sturdy, and large enough for just about anything you will be cooking.

    Container Lid – If you are going to buy a plastic container, I highly suggest buying a compatible lid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for 10 hours care-free.

    Cast Iron Skillet – If you are looking to take your searing game to the next level, we recommend investing in a cast iron skillet. By using a cast iron in this recipe, you’ll achieve a deep sear on the protein. Cast irons are also extremely handy for searing just about any and all sous vide meat. Lodge offers the best quality and price, which is why it is our favorite cast iron brand.

    Next Level Sous Vide –Looking to take your sous vide skills to the next level? The Next Level Sous Vide eCookbook will push your culinary boundaries with 65 delicious recipes that are equally approachable and tasty. With pro tips and a detailed explanation of the sous vide process, you will be on your way to maximize your sous vide skills.

    Check out our full list of recommended gear here.

    chashu pork belly japanese for ramen
    5 from 2 votes
    Print

    Sous Vide Japanese Pork Belly Chashu

    Course Main Course
    Cuisine Japanese
    Keyword chashu, japanese, pork belly, ramen, sous vide
    Prep Time 5 minutes
    Hands-On Cook Time 15 minutes
    Sous Vide Time 10 hours
    Total Time 10 hours 25 minutes
    Servings 8 people

    Ingredients

    • 2 - 3 lbs pork belly, skinless
    • ¼ cup white sugar
    • ½ cup mirin
    • ⅓ cup soy sauce
    • 1 knob ginger, minced
    • 3 green onions, sliced

    Instructions

    Preparation

    1. In a bowl, mix together sugar, mirin, soy sauce, ginger and green onions.

    2. Truss the pork belly with butchers twine, and put it in a freezer bag with the marinade. Remove the air through a vacuum sealer or the displacement method. Put the bag in the fridge, and let the pork marinade for 10 - 24 hours (optional, but recommended).

    3. Set sous vide machine to 74C/165F. Once the target temperature is reached, drop pork belly in the bath for 10 hours.

    Finishing

    1. Remove bag from bath, and immediately transfer bag to an ice bath to cool down the pork belly. Once cooled, take pork belly out and pat dry.

    2. Heat a large skillet on high and add oil. Sear for 60 seconds on each side. Remove from pan, cut off the twine and place on plate to rest.

    3. Slice the chashu into ¼-inch slices. When ready to eat, sear both sides of the chashu on a hot pan for 1 minute a side, or until browned.

    « Heavenly Sous Vide Eggnog Custard
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    About Jason Veselak

    Jason is a home chef with a passion for preparing perfectly-cooked, gourmet meals at home - so naturally he became obsessed with cooking sous vide. This obsession led to a quest to find the perfect cooking time, temperatures and techniques for every type of food he puts in the bath. Jason is excited to share his pro-tips and favorite recipes to help make cooking sous vide an unforgettable experience for everyone. Follow his culinary adventures at @sousveezy on Instagram to learn more!

    This post may contain affiliate links for products I use regularly and highly recommend.

    Reader Interactions

    Comments

    1. CK says

      September 21, 2020 at 4:55 pm

      Great recipe. Clean flavor with the ginger and green onions. 165F for 10 hours is also very good. I cooked skinless pork belly with this recipe and served it with sliced mini cucumbers in lotus buns. I removed the ginger and green onion from the sous vide bag and then added starch to thicken the sauce. I’ve gone 18 hours to have this melt in the mouth. Great for those without teeth 🙂 I

      Reply
    2. betty says

      November 11, 2022 at 10:47 am

      Do you remove the pork belly from the marinade before you begin the sous vide?

      Reply

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