Sometimes there is nothing more satisfying than a bowl of ramen. The warmth of the broth; the texture of the noodles, the egg, and the meat; the spices and flavors that infuse the dish…they all just make me happy!
The only ramen that I have ever made was the typical supermarket pre-packaged bowl of noodles that came with the little spice packet that all college students throughout time have lived on. It was time to conquer this recipe. This is not a complex recipe per se. It does take some time. As somebody must have said in the past, “Anything worth having, is worth the time and effort it takes to get er done!”
What is Chashu
I first had to make a decision on how to make the “Chashu”. The chashu is that melt in your mouth perfect tasting pork that sits on top of your bowl of ramen. During my research, I found two cuts of pork that worked for this dish. The typical cut of pork used is pork belly. The other cut I was knowledgeable of, but not in regards to ramen. This is the “money muscle” from a pork butt. I have been smoking meats for BBQ for many years and knew how to treat this part of the pork butt. The pork butt is well-marbled and by cooking this cut slow and over a low heat over time it will become quite tender and flavorful.
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Which Cut of Pork Should We Use
I decided to try cooking both cuts of meat in order to compare the final taste of my chashu. Sometimes you may not find the perfect cut to use so it’s nice to have alternatives. You will have a lot of pork butt left over after you remove the money muscle. That’s ok because you can use it for other dishes like a Mexican stew, chili, or BBQ pulled pork.
Tied up my pork and placed them in my sous vide for 20 hours
How to Cook My Chashu
I decided to cook my chashu using my sous vide to ensure achieving maximum tenderness. The sous vide is the perfect tool to cook the pork. It can be set up to hold your cooking temperature for long periods of time. It won’t overcook and you won’t have to sit and watch it. The only potential issue is that you have to be aware of your water level to make sure it does not evaporate and get too low.
Other Ingredients and Cooking Techniques
The pressure cooker option that is on many of these one-pot appliances was my method to produce a flavorful broth that did not have to cook for 8 hours or more.
In addition to using pork hocks in my broth, I also wanted to use chicken bones. So in addition to the added chicken broth, I added rotisserie chicken bones that I froze and saved from some previous meals. Another option is to take some chicken wings and/or chicken feet and barely air fry them until they get some color to them. They contain a lot of collagen that will bring some great flavor to the broth. They can then be added to the other ingredients that will go into the pressure cooker.
This experiment was a definite success. Try not to get turned off by the length of the recipe. There’s a lot of little pieces to this recipe that require attention. There are multiple appliances that we are using to prepare the dish (pressure cooker, sous vide, and air fryer.) Once you read through the recipe you will notice there is nothing complex; just a few pieces to the recipe that require separate attention. Many of these recipe parts can be prepared beforehand. All you have to do is add them to your bowl as you serve. I am sure after cooking this ramen you will think it is the best ramen ever! Please subscribe to my food blog and comment as to how your ramen turned out. As always, thanks for Spending Time in My Kitchen!