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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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Chashu 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

Directions

1. 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.

2. 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.

3. Transfer the pork and any sauce from the dutch oven into a container. Cover and refrigerate for at least 12 hours.

4. Preheat the broiler and line a baking sheet with aluminum foil.

5. 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.

5. 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.

6. Cook your noodles according to package directions. Drain the noodles.

7. Carefully peel the eggs and slice them in half. Serve the noodles with the eggs, pork, green onion, and sauce.




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