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Chashu Pork Shoulder Ramen

Name: Chashu Pork Shoulder Ramen
Prep time: 45 min
Cook time: 730 min
Total time: 775 min
Ingredients: 0 of **For the Pork and Marinade**; 3 lb of pork shoulder; 0.75 cup of soy sauce; 0.75 cup of mirin; 0.75 cup of sake; 1 small of yellow onion, thinly sliced; 6 cloves of garlic, bruised; 1 (2-inch) piece of ginger, peeled and sliced; 0 of Salt; 0 of **For the Tare**; 0.5 cup of dashi; 0.5 cup of soy sauce; 0.25 cup of mirin; 0.25 cup of strained chashu braising liquid; 0 of **For the Ramen**; 3 cups of ramen broth, warmed (see note); 4 oz of fresh ramen noodles, prepared according to package directions; 2 small of heads baby bok choy, halved or quartered, for serving; 1 bunch of enoki mushrooms, for serving; 0.5 cup of corn kernels, for serving; 2 of soft boiled eggs, halved, for serving; 2 of green onions, thinly sliced, for serving; 1 sheet of nori, cut into squares, for serving

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.

Serves

Prep Time

00:45

Cook Time

12:10

4 (1)

183

Ingredients

For the Pork and Marinade

3 lb

pork shoulder

¾ cup

soy sauce

¾ cup

mirin

¾ cup

sake

1 small

yellow onion, thinly sliced

6 cloves

garlic, bruised

1 (2-inch) piece

ginger, peeled and sliced

Salt

For the Tare

½ cup

dashi

½ cup

soy sauce

¼ cup

mirin

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

Steps

1. Preheat Oven

Rack

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.

3. Prepare Marinade

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

4. Vacuum Seal

Carefully seal the pork and marinade in the bag.

5. Cook Sous Vide

Rack

Place the bag of pork on a baking sheet, transfer to the oven, and cook until the pork is very tender, 12 hours.

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.

7. Prepare Tare

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

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.