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SOY PORK BELLY

// MAKES ONE 5-POUND PIECE (ENOUGH FOR ABOUT 10 RAMEN BOWLS)

This is a great alternative to the traditional rolled pork belly known as chashu. It’s a little easier to make at home and offers the same great flavor. We use this in the ramen shop for the pork buns and to top several of our ramen bowls, particularly those with a paitan broth, whose mellow flavor pairs well with the sweet, succulent roasted pork.

MARINADE:

1 cup Soy Marinade

1 cup water

1 cup skin-on, roughly chopped ginger

1 cup chopped garlic

5 star anise

2 cinnamon sticks

5 cloves

5 pounds pork belly

  1. Combine all the marinade ingredients in a large ziplock bag. Add the pork to the bag. Squeeze the air out and massage the liquid across the surface of the pork. Refrigerate the bag for at least 12 hours and up to 24 hours.

  2. Preheat the oven to 350°F.

  3. Remove the pork from the marinade and place it in a tight-fitting glass or metal baking dish. Cover and cook for 3 hours and 30 minutes to 4 hours. You will know it’s done when the meat easily pulls away with a fork.

  4. Cover the pork and chill it in the refrigerator until you’re ready to serve.

  5. To serve: Plan on serving two slices of pork per bowl of ramen. Cut the chilled pork into ¼-inch-thick slices. About 5 minutes before assembling the bowl of ramen, heat a small sauté pan over medium-high and sear each slice, flipping once, for about 30 seconds on each side. Set the seared pork aside.

  6. Assemble the bowl according to the recipe instructions.

Note

As the pork is easier to slice when cold, it’s ideal to make this in advance. The pork will keep, covered, for up to 5 days in the refrigerator or 2 months in the freezer.