I wanted to make some traditional Japanese Tonkotsu and to do so I also made some chashu from scratch.
I figured this would be a good time to purchase a sous vide unit and I got the Inkbird. I then proceed to Sous vide the chashu(pork belly) for about 20 hours. The rest of the rammen took considerable longer. The pork bone broth was boiled for 30+ hours on the stove, lol. The tare(flavor) was made two days prior to let it develop its flavor.
All in all, it was a fun project. Although, the picture does not do it justice, it turned out really really good. I did learn if I do it again, I will remove all fat from the pork belly before rolling it up. Sous vide does not make fat taste very good, lol.
by theboz14
6 Comments
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That looks awesome! What is the pink/white rolly things? I’ve seen them before but haven’t had.
At what temp did you cook the pork?
Looks awesome, very clean looking. I slice my pork thin while it’s cold and char it over open flame
Glad you had fun with the cook, OP! And it looks great.
For me, the experimenting is half the enjoyment when trying new recipes.
Nice job! I did this a few months ago! Vac sealed a few slices at a time into bags to freeze and enjoy the best chashu pork I’ve ever had whenever I crave ramen ever since. Sous vide was much easier than braising.