Simmered Pork for Ramen

Name: Simmered Pork for Ramen (Chashu)
Cuisine: Japanese
Ingredients: 1½ pounds pork flank (the cut in which fat and meat are layered, used to make bacon; Chinese butchers carry this cut); 3 to 4 garlic cloves, peeled and halved; 1 ounce ginger (about the size of a table-tennis ball), peeled and sliced; 1 teaspoon salt; 2 tablespoons sake (rice wine); 2 tablespoons sake (rice wine); ⅔ cup shoyu (soy sauce); ⅔ cup shoyu (soy sauce)

Chashu

Preparation info

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

Simmered pork, cut into thin slices, is used as a topping for ramen noodles. By itself, with ample coriander leaves and mustard, sliced chashu is a tasty appetizer.

Ingredients

1½ pounds pork flank (the cut in which fat and meat are layered, used to make bacon; Chinese butchers carry this cut)
3 to 4 garlic cloves, peeled and halved

Asia
Japan
Starter
Pasta

Method

Trim the skin and the pork across the grain into several 6- to 7-inch blocks.

Put the pork pieces into a large, shallow pot in which they can fit without overlapping and cover them with water. Add the garlic, ginger, salt, sake, and shoyu. Bring the mixture to a boil, and skim any foam. Reduce the heat to medium-low, cover with a drop li