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[INSTANT POT RECIPE] Become A Ramen Master At Home: Japanese-Style Chashu Pork (made of pork shoulder)

INSTANT POT RECIPE,Become A Ramen Master At Home, Japanese-Style Chashu Pork (made of pork shoulder) Food & Recipes

When you’ve seen other Chashu pork recipes, you often see the meat may be “pork belly”, which is fatty, juicy, melt-in-your-mouth, and so good.

Chashu made of pork shoulder wouldn’t be bad, tender, lean, and goes well with topping for ramen, fried rice, sandwiches, and Asian salad even if it is cold.

Tightly rolled with twine keeps the meat in the shape.

It looks requires the skill to roll and tie it properly, but, actually, it’s a piece of cake.

See this post about how to tie the pork.

This Chashu pork recipe works as well for pork shoulder as it does for pork belly so don’t hesitate to substitute pork belly for the shoulder.

Pork shoulder is widely available cut and it’s relatively reasonable compared with pork belly.

Choose the shoulder that contains some fatty tissues for Chashu pork since too lean meat will be a little less not interesting and can be dry.

The key to making the meaty shoulder pork tender and moist is slowly cooking it at a low temperature.
So, I use my fav instant pot (sous vide).

You can use your sous vide cooker instead.

My meat is actually cut from “pork butt” when I have a hard time finding the perfect section of the pork shoulder.

Commonly, pork butt has bone-in, (or only I have seen is “bone-in”) so cut the meat as much as close to the bone.

You can use the rest of the meat with the bone for your roast pork.

If a boneless pork butt is available, it’ll be perfect to make Chashu.

You can cook them soon, but, I marinate the meat with Shio-koji overnight. (Often, I store the marinated meat in a freezer.)

Chinese Chashu is basically the broiled marinated pork and Japanese Chashu known for the Ramen topping is the marinated pork after being broiled or boiled.

My “Sous Vide” Chashu Pork does not follow either way, cook the meat with the sauce and then continue marinating it.

So, some people may say “it’s not literally Chashu”, but, let’s set the meaning of Chashu in this blog as the ramen topping.

INSTANT POT RECIPE,Become A Ramen Master At Home, Japanese-Style Chashu Pork (made of pork shoulder)

[IINSTANT POT/ SOUS VIDE RECIPE] Japanese-Style Chashu Pork (made of pork shoulder)

Rico McConnellRico McConnell
Tender moist lean and moderate fatty Chasu Pork! Chashu made of pork shoulder wouldn’t be bad, tender, lean, and goes well with topping for ramen, fried rice, sandwiches, and Asian salad even if it is cold. Tightly rolled with twine keeps the meat in the shape.
Prep Time 30 mins
Cook Time 6 hrs 30 mins
Marinating Time 1 d
Total Time 1 d 7 hrs
Course Appetizer, Side Dish
Cuisine Asian, Japanese

Equipment

  • Instant pot / Sous vide cooker
  • sous vide-safe freezer bag or use a vacuum seal bag

Ingredients  

  • 1.5 lb boneless pork shoulder cut (*I combined two blocks on the image.) *See the post

Marinade Sauce

  • 1 cup Japanese sake or white wine
  • ½ cup dark soy sauce
  • cup raw cane sugar
  • 2 cloves garlic, smashed
  • 0.3 oz fresh jinger, sliced
  • leek, green parts

Instructions 

Make "Chashu" Marinade Sauce

  • In a small saucepan, bring all ingredients to a boil over medium heat. Simmer for 2 minutes to boil the alcohol down.
    Let the sauce cool down.

Prepare The Meat

Cook The Meat With Sous Vide

  • Place a steam rack in the Instant pot, and place the bag.
    Pour enough water just to cover the bag.
    *Place small plates if the bag floats.
  • Place the lid on, and set the temperature to 145 °F with "Sous Vide" mode.
  • Let the meat cook for 6 hours, then wait for the natural release to open the lid.
  • Remove the bag out, and continue marinating the meat in a fridge overnight.
    *You can serve the Chashu pork soon, yet, it's better to wait to slice overnight.

Serve & Store

  • Cut the twine with a pair of shears and remove the twine pieces.
  • Slice the piece thoughtfully as you like.
    *If you combine two blocks of pork cut, the piece may separate.
  • If you are concerned about the pink parts, broil or microwave the piece.
  • You can store the Chashu pork in the refrigerator for up to 3 days or 1 month in the freezer.
    *I usually keep the meat and the sauce separated.

Notes

©Japanmcconnell/Rico McConnell- Content and photographs are copyright protected. Sharing this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Keyword Instantpot, marinade, meat, Pork, Ramen, slow-cook, Sous VIde, Topping

Save The Chashu Sauce To Use

It is almost a staple to make ramen eggs called “Nitamago” or “Ajitsuke Tamago” which those eggs with runny or hard-boiled yolk made with leftover Chashu sauce.

Make your favorite boiled eggs while following this cooking guide.

How To Boil Eggs Perfectly In Japanese Cooking

Cook cold eggs in boiling water for 7 minutes for picturesque runny yolks.

nitamago, ajitsuketamago, ramen eggs, recipe

Make Ramen Eggs With Leftover Chasyu Marinade Sauce

Rico McConnellRico McConnell
Cook Time 10 mins
Marinating Time 1 d
Total Time 1 d 10 mins
Course Side Dish
Cuisine Japanese
Servings 2 servings

Instructions 

  • Make boiled eggs.
    For the cooking guide to making the perfect boiled eggs, read this post.
    Remove the shells thoughtfully.
    How To Boil Eggs Perfectly In Japanese Cooking
  • Warm up the Chashu marinade sauce if it's cold.
  • Put it in a container or bag and marinate the egg in the char siu marinade sauce. Make sure the egg is covered to 3/4 of its height.
  • Refrigerate the marinated eggs for anytime between 1 day to 3 days. Occasionally, flip the eggs for beautiful color.

Notes

©Japanmcconnell/Rico McConnell- Content and photographs are copyright protected. Sharing this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Keyword Easy, Egg, marinade, Ramen, Saveleftover, Traditional

I also freeze the leftover Chashu sauce for the next time to make Chashu, ramen noodle soup, or cook pork neck bones.

Add extra soy sauce, sugar, sake/ white wine, and maybe water if needed.

As well you can make Ramen eggs with this marinade sauce, and make another Ramen topping for your homemade ramen.

Use canned bamboo shoots, and simmer them with the sauce.

How To Make Spicy “Menma”: How To Cook Canned Bamboo Shoots For Ramen Topping

Make Fluffy Fired Rice With Chashu Pork

One of the perfect ways to use up the broken or leftover bits, and hard edges of Chashu pork is by making fried rice.

This egg-fried rice recipe is introduced in this post with full of cooking tips to make crispy fuffy delicious Japanese-style fried rice, so I’m very happy if you’re gonna check it out later.

Chahsu port is already full of flavor so the simple seasonings are good to go.

Add Cashu pork, at last, to prevent it dry.

Japanese Chahan Fried Rice With Homemade Chahu Pork

Japanese Chahan Fried Rice With Homemade Chahu Pork

Rico McConnellRico McConnell
Japanese-style egg fried rice with homemade Chashu pork. Simple ingredients make the fried rice easily "crispy" without becoming soggy and mushy. Use up your homemade Chashu pork and bring this restaurant-grade savory Asian meal to your table.
Prep Time 10 mins
Cook Time 6 mins
Total Time 20 mins
Course Appetizer, Blunch, Lunch, Side Dish
Cuisine Asian, Japanese
Servings 4 servings

Equipment

  • non-stick wok or frying pan
  • spatula or ladle

Ingredients  

  • 2 cups cooked rice
  • 4 large whole eggs
  • 2 tbsp Mayo *optionally
  • 1 cup leftover Chashu pork, finely chopped
  • salt and pepper to taste
  • 2 tbsp cooking oil

Instructions 

  • INSTANT POT RECIPE,Become A Ramen Master At Home, Japanese-Style Chashu Pork (made of pork shoulder)
  • Make sure the rice is not hot but it's warm (like you can touch it easily.)
    *The best rice for crispy fried rice
  • In a small mixing bowl, crack eggs and add Mayo optionally. Roughly mix together. You don't need to combine egg yolks and whites well.
    Adding mayo helps add rich flavor and easily coats the rice grain with oil.
  • Preheat the pan and oil it.
    When using the non-stick pan, avoid preheating too much.
    When using a stainless or cast iron, make sure to preheat over medium-high heat until it gets really hot.
  • Add the eggs and cook, stir immediately. Continue stirring until they’re half-cooked, about 30 seconds, over medium-high heat.
  • Add the rice and stir. Constantly, break up the clumps without smashing the grains while aiming for each grain will be coated with egg and oil, over medium-high heat.
  • Occasionally, press the rice to the wall or the bottom gently to cook quickly, crispy, and dry, over medium-high heat. Continue stirring the rice with the spatula or the ladle.
    *It's not necessary to toss around the rice constantly since the heat is not strong as in Chinese restaurants. Shake the pan to stir the ingredients necessary without holding up the bottom.
  • Reduce the heat once the rice is heated and you can see a partially light-brown part, about for 3 minutes, add finely chopped Chshu pork and stir well. Season with salt and pepper to taste.
  • Serve and garnish with chopped scallions if desired.
  • Top with my homemade spicy Layu chili oil if desired.
    My Homemade Layu chili oil Recipe
    Homemade Layu

Notes

©Japanmcconnell/Rico McConnell- Content and photographs are copyright protected. Sharing this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Keyword Bento, Easy, Egg, frying pan, Holiday, Kid-friendly, meat, Pork, Rice, Saveleftover, Stir-fry, Traditional
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