pork belly for ramen (chashu)

[Imported]

FTFY. lots of awesome non-grilled asian things you can do with pork belly.

You're missing the best way.. dongpo rou.

 

[Ns1]

You're missing the best way.. dongpo rou.

I've actually never had that prep =X I'm an embarrassment, I know.

 

[smackababy]

Deep fried pork belly is where it's at. Or simmer in adobo pork belly. Braised, like Dong Po Rou is pretty good too.

Sadly, my Costco is hit and miss for pork belly, so I have to buy it from an Asian market. =(

 

[Eug]

whatever you guys do, please don't post any more pics of ramen.

Not ramen, but we made fresh pasta for dinner today.

Deep fried pork belly is where it's at. Or simmer in adobo pork belly. Braised, like Dong Po Rou is pretty good too.

Had adobo at a Filipino take out shop. It was decent. I'll have to try Dong Po Rou. I had something similar at an Asian fusion restaurant though and it was good.

 

[zinfamous]

I've actually never had that prep =X I'm an embarrassment, I know.

not enough penis on the plate?

(that never gets old)

 

[Ns1]

not enough penis on the plate?

(that never gets old)

Mmmmm braised bull penis. My mouth is salivating at the thought.

 

[zinfamous]

I'm wanting to make a nice pork belly for tonkatsu ramen like what is on this site.
http://www.seriouseats.com/recipes/...sed-pork-belly-for-tonkotsu-ramen-recipe.html

back to the recipe in the OP: Does anyone know if preparing the broth in a pressure cooker will work just as well as the 12 hour boil? (have to click through to the individual recipes to get to the broth)

I understand the difference between slow simmer and slow boil to achieve emulsified fat and tissue....but I wonder if there is a way to do this with a 30min-1hr pressure cooker treatment?

Where is Kaido?

 

[slag]

This is the local place where I have had the pork belly before and it was absolutely wonderful.

http://www.ramenbowls.com/menu

Pics are there as well to show what I'm going for.

 

[Howard]

So what? It's fatty pork. If it's sliced it's not going to have a significantly different taste, appearance or texture than many other easier to find pork cuts. If you're doing a traditional braised pork belly where it's served cubed then you want real belly because shoulder doesn't work the same. If it's being sliced thinly a lot of other cuts can substitute.

It's usually found sliced about 1/4" thick in ramen. At that thickness, it's very easy to tell if what you're chewing is pork belly or pork shoulder.

 

[Howard]

Yeah, too much pork belly for me.

As for pork neck, I've never actually seen it for sale, although I suppose if I specifically asked for it they'd probably be able to provide it.

You're in Toronto now, right? Go eat at Hokkaido Ramen Santouka near Yonge/Dundas. They have a ramen with pork cheek (tokusen toroniku ramen) where the meat looks quite similar to that. Obviously, it tastes great.

EDIT: I checked the name of the photo. It's pork cheek, not pork neck. Shame on you Ns1.

 

[Ns1]

I'm sorry. Somebody please pass the seppuku knife.

 

[CraKaJaX]

I had delicious pork belly in Munich. Then again, maybe it was all the dunkel in me.

 

[zinfamous]

I had delicious pork belly in Munich. Then again, maybe it was all the dunkel in me.

that's a very common name in Germany. So like, you used protection, right?