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Chashu Noodles
A Japanese dish consisting of braised pork belly served with soft boiled eggs and sliced green onion over vermicelli rice noodles.
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servings: 6
total time: 14 hours
recipe by: Frankie
Ingredients
- 1 TBSP peanut oil
- 2 pound block of pork belly
- 4 green onions, trimmed
- 4-inch piece of ginger, peeled and sliced
- 1/4 cup mirin
- 3/4 cup soy sauce
- 3/4 cup sake
- 1 cup water
- For Serving:
- 8 ounces cooked vermicelli rice noodles
- 4 green onions, thinly sliced
- 6 large eggs, fridge temperature
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Directions
- Heat the oil in a dutch oven over medium-high heat. When the oil is hot sear the pork until well browned, about 3 minutes per side.
- Add the green onion, ginger, mirin, soy sauce, sake, and water to the dutch oven with the pork. Bring to a boil then reduce heat to medium-low. Cover the dutch oven partially with a lid and cook for 1 hour, turning the pork every 15 minutes.
- Transfer the pork and any sauce from the dutch oven into a container. Cover and refrigerate for at least 12 hours.
- Preheat the broiler and line a baking sheet with aluminum foil.
- Bring a saucepan full of water to a boil over high heat. Submerge the eggs in the boiling water. Place a lid on the pan and boil for 6 minutes. Transfer the eggs to an ice bath to stop the cooking process and set aside.
- Take the pork out of the refrigerator. Drain the sauce through a fine mesh sieve into a saucepan. Warm up the sauce over medium heat and set aside. Cut the pork into slices and place on the foil lined baking sheet. Broil the sliced pork for about 5 minutes.
- Cook your noodles according to package directions. Drain the noodles.
- Carefully peel the eggs and slice them in half. Serve the noodles with the eggs, pork, green onion, and sauce.
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