Sous vide Chashu

Part of the recipe for making my own ramen


  1. 2 lbs Pork belly
  2. 1 cup Soy sauce
  3. 1/4 cup Mirin
  4. 3/4 cup Rice wine
  5. 3 cup Water
  6. 3 slices Ginger
  7. 2 stalks Green onion
  8. 5 cloves Garlic peeled
  9. 1/2 Onion


  1. Sear the pork belly all round to golden brown, watch for oil splatter.

  2. Combine all ingredients except pork into a sauce pot and bring to boil, and then simmer for about 20 minutes to cook off all alcohol.

  3. Simmer pork in a large pot of water for about 20 minutes while the marinade/cooking liquid is boiling. This step is to remove extra fat.

  4. Strain the cooking liquid and seal pork belly with cooking liquid. Set sous vide to 165F and let it cook for 12 hours.

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