Chashu Noodles

A Japanese dish consisting of braised pork belly served with soft boiled eggs and sliced green onion over vermicelli rice noodles.

Chashu Noodles

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25 people Yepped this recipe

servings: 6

total time: 14 hours

added on 03/11/2020

recipe by: Frankie

INGREDIENTS

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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 then bring to a boil.
Reduce the heat to medium-low then partially cover the dutch oven 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 then cover and refrigerate for at least 12 hours.
Bring a pot of water to a boil over medium-high heat.
Submerge the eggs in the boiling water then place a lid on the pot and boil the eggs for 6 minutes.
Transfer the eggs to an ice water bath to stop the cooking process then set the eggs aside.
Cook your rice noodles according to package directions then drain and set aside.
Preheat the oven broiler and line a baking sheet with aluminum foil.
Take the pork out of the refrigerator and drain the sauce through a fine mesh sieve into a saucepan.
Heat the sauce, stirring occasionally, over medium heat until it just begins to boil.
Take the sauce off the heat and set aside.
Cut the pork into 1/4-inch slices then place the pork slices in a single layer on the foil lined baking sheet.
Broil the sliced pork for 4 to 5 minutes or until slightly charred.
Peel the boiled eggs then slice them in half.
Serve the noodles with the pork, eggs, green onion, and sauce.