It’s exciting to make Japanese Rolled Chashu or Braised Pork Belly in an Instant Pot and serve it with ramen. When done it right, this sweet-savory Chashu will melt in your mouth, adding more punch of flavor to your ramen.
Instead of fried or grilled pork, the meat in this recipe is cooked in a soy sauce base and tastes like braised pork. Instead of using lean pork, Japanese pork Chashu is made with pork belly and a soy sauce base.
The fat serves two purposes. It adds flavor to the recipe and keeps the meat from drying out when it is cooking. There’s a smooth move to making it work. Use the tenderizing heat of the Instant Pot crockpot.
I know it looks like a challenge to roll the meat up and tie it firmly, but you’ll get the hang of it so quickly, you’ll feel like a pro in no time! Putting the pork in a roll protects the meat inside by keeping it juicy. Why not make two rolls? There’s plenty of room inside the pot.
Some recipes call for a slab of meat. In fact, you’ll see restaurants using a slab instead of a roll because it takes less time. The disadvantage is the loss of flavor. Even though your pork roll is smaller and takes a bit longer to cook, it is worth the wait!
Just visit the nearest Asian grocery store to get a pre-cut one to take home and make. Prepare Chashu using lower heat to get a tender, savory piece of meat that melts in your mouth.
Never use the Instant Pot to sear the meat. The soy broth releases sugar that causes the skin to stick to the sides of the pot.
Roll the pork belly up, leaving the skin side facing out. Tie it up with butcher twine, starting at the center. Leave a two-inch tail and wrap the long part of the twine around the roll securely. Tie it off with a double knot.
Blanching the Pork
In Asian cooking, blanching the pork is a common technique to take away impurities and excess fat from the meat, thus this will help you get a cleaner taste of the soy-based sauce.
So try blanching the pork for 10 minutes in a pot of boiling water to eliminate gaminess, excess fat, and impurities. This step keeps the soy sauce fresh and saves money by letting you use the sauce again.
Now it’s time to move the pork roll to the pressure cooker. Add the water, soy sauce, and other ingredients and put the lid on. Cook on high pressure for 90 minutes. Let the pressure off with a slow release.
Do not open for 20 minutes. Once the sauce and meat cool, put it into a large zip bag and refrigerate overnight.
Remove the fat from the top of the sauce when you take the bag from the refrigerator. Replace the marinated soy sauce in the bag. Seal the bag and freeze it to use again. Put the pork roll on a cutting board. Snip and remove the twine.
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Cut the pork into thin slices and place them into the heated soup broth for warming. Pour the broth over a bowl of ramen noodles, topped with two or three slices of Chasu Pork or Braised Pork Belly towards the edge of part of the bowl.
Check This: Miso Ramen Noodle Soup
Add half a boiled egg to one side and scallions on the other for extra flavor and appeal.
This Chasu Pork has the sweet-savory skin that will melt in your mouth and this succulent meat will fall apart with the slightest bite, adding a punch of flavor to the ramen noodles soup. If the pork is not submerged in the sauce, cook for 40 minutes and flip it over and cook for another 40 minutes.
This Chasu Pork has the sweet-savory skin that will melt in your mouth and this succulent meat will fall apart with the slightest bite, adding a punch of flavor to the ramen noodles soup.
If the pork is not submerged in the sauce, cook for 40 minutes and flip it over and cook for another 40 minutes.