Char-siu Pork for Ramen
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A delicious topping for ramen, featuring seasoned and slow-cooked pork.
04:00:00 total
Serves 4
medium
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Ingredients
- Boston butt - 500g (500g, can also use belly part)
- Green onion - 1 (Green part only)
- Ginger - 2-3 slices (sliced)
- Garlic - 1 clove (crushed)
- Soy sauce - 150ml
- Mirin - 100ml
- Saké - 100ml
- Sugar - 1 tablespoon
- Salt - 1 teaspoon
- Water - 50ml
- Bonito stock soup - 50ml (optional)
Instructions
- Season the Pork: Rub salt into the Boston butt to season it, then slowly sear the outside.
- Make Char siu Sauce: Combine green onion (green part), ginger slices, crushed garlic, saké, mirin, soy sauce, sugar, and salt in a pot. Heat on low until warm, then turn off before it boils.
- Cook the Pork: Wrap the pork with a paper towel, place it in a ziploc bag with the sauce, removing the air from the bag. Cook in a rice cooker filled with boiled water on 'keep warm' setting for 3-4 hours. Refrigerate for half a day before slicing.
- Prepare for Serving: Slice the pork as desired for topping the ramen.
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