Char Shu for Ramen

My favourite cut of pork is the pork belly. I never liked it when I was younger because of the layers of fats but now, I enjoy the tenderness of this cut of meat in various dishes. One of my favourites would be Char Shu that can be easily done at home for Ramen. The recipe is originally from Nami-san of Just One Cookbook


Compared to Chinese Char Siew, Japanese Char Shu is much simpler to prepare at home as it is braised in sake, soy sauce and sugar. 

The end result is slices of tender, juicy, mouth-watering, and savoury pork belly that go well with Ramen or even plain steamed rice. This is yet another highly recommended recipe from Just One Cookbook! 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s