Chashu Pork Shoulder Ramen

hana | gutfloral
hana | gutfloral
December 1, 2021
This Japanese-style ramen recipe is made with a flavorful pork broth and topped with melt-in-your-mouth chashu pork shoulder. The sous vide feature of the Anova Precision Oven braises the pork shoulder to until it is ultra-tender and gives you an additional gift of tasty braising liquid to add to your broth. Use the Sous Vide Ramen Broth recipe found in the Anova Precision Cooker App in this recipe.
Prep Time
Cook Time
Chashu Pork Shoulder Ramen
4 (1)
For the Pork and Marinade
3 lb
pork shoulder
¾ cup
soy sauce
¾ cup
¾ cup
1 small
yellow onion, thinly sliced
6 cloves
garlic, bruised
1 (2-inch) piece
ginger, peeled and sliced
For the Tare
½ cup
½ cup
soy sauce
¼ cup
¼ cup
strained chashu braising liquid
For the Ramen
3 cups
ramen broth, warmed (see note)
4 oz
fresh ramen noodles, prepared according to package directions
2 small
heads baby bok choy, halved or quartered, for serving
1 bunch
enoki mushrooms, for serving
½ cup
corn kernels, for serving
soft boiled eggs, halved, for serving
green onions, thinly sliced, for serving
1 sheet
nori, cut into squares, for serving

1. Preheat Oven

Sous Vide Mode: On
Steam: 100%
Temp: 150°F
Heat: Rear

2. Prepare Pork Shoulder

Using kitchen twine, roll and tie the pork shoulder into a roast of roughly even thickness. Place in a vacuum-seal bag.
Prepare Pork Shoulder

3. Prepare Marinade

Add the soy sauce, mirin, sake, onion, garlic, and ginger to the bag with the pork.
Prepare Marinade

4. Vacuum Seal

Carefully seal the pork and marinade in the bag.
Vacuum Seal

5. Cook Sous Vide

Place the bag of pork on a baking sheet, transfer to the oven, and cook until the pork is very tender, 12 hours.
Cook Sous Vide
Sous Vide Mode: On
Steam: 100%
Temp: 150°F
Heat: Rear
12:00 Timer

6. Strain Braising Liquid

When your pork shoulder is done braising, remove it from the bag and remove the twine. Strain the braising liquid. Measure out 1/4 cup to use in the tare, and refrigerate the remainder for another use.
Strain Braising Liquid

7. Prepare Tare

In a medium bowl, stir together the dashi, soy sauce, mirin, and braising liquid. Set aside.
Prepare Tare

8. Sear Pork Shoulder

Slice the pork shoulder into 1/2-inch-thick slices, seasoning each side with salt. Heat a cast iron skillet over medium-high heat. When the pan is just starting to smoke, add the pork slices and cook until well-browned on each side, 4 to 6 minutes total. Transfer to a plate and set aside.
Sear Pork Shoulder

9. Add Tare to Bowls

Add 1/4 cup of the tare to the bottom of each serving bowl.
Add Tare to Bowls

10. Add Ramen Broth

Add 1 to 1 1/2 cups of ramen broth to each of the serving bowls. Season with salt to taste.

11. Add Ramen Noodles

Divide the prepared noodles between the bowls.
Add Ramen Noodles

12. Arrange Toppings

Top with the seared chashu, bok choy, mushrooms, corn, eggs, green onions, and nori.
Arrange Toppings

13. Serve

Slurp (not sip), and enjoy it while it’s hot!
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