pork belly for ramen (chashu)

[slag]

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

If I go to the store and look for "pork belly", what cut of pork and I really needing? There's nothing at my local hyvee called pork belly. Is it just pork tenderloin with skin on? Where can I get something like this? I have accesss to hyvee and kroger (dillons), but don't see it there.

It was 37 degrees when I woke up today and I have been craving some good ramen all morning. It's supposed to be 83 on Sunday. Crazy fall weather!!!

 

[zinfamous]

no, pork belly is pork belly and tenderloin is, well, tenderloin (basically the inner tender part of the rib meat).

pork belly = bacon, and you only ever find it in one cut, afaik. Shocked that you can't find it at an Asian market, but try Costco if you have one nearby. Depending on your location, they will sell whole belly slab (Standard is 5 lb slab, but you might them cut into smaller pieces), or might even sell uncured belly in strips, like bacon slices. If you see the latter, then talk to the butcher and they will sell you whole slab (ime, they will sell it @ 10 lbs minimum, heh).

For ramen, I think starting with uncured, unseasoned belly (bacon) is probably preferable. But now I need to see that recipe (haven't clicked yet--but I spend too much time on serious eats). If Costco sells them as slices, that might be the way to go. saves you time.

 

[slag]

no, pork belly is pork belly and tenderloin is, well, tenderloin (basically the inner tender part of the rib meat).

pork belly = bacon, and you only ever find it in one cut, afaik. Shocked that you can't find it at an Asian market, but try Costco if you have one nearby. Depending on your location, they will sell whole belly slab (Standard is 5 lb slab, but you might them cut into smaller pieces), or might even sell uncured belly in strips, like bacon slices. If you see the latter, then talk to the butcher and they will sell you whole slab (ime, they will sell it @ 10 lbs minimum, heh).

For ramen, I think starting with uncured, unseasoned belly (bacon) is probably preferable. But now I need to see that recipe (haven't clicked yet--but I spend too much time on serious eats). If Costco sells them as slices, that might be the way to go. saves you time.

Well, I know of an asian market across town, but to be honest, I've never been in one. I think I can get uncured bacon already sliced at my local grocer so I can see if they have it unsliced (they probably do). Thanks.

 

[GagHalfrunt]

If I go to the store and look for "pork belly", what cut of pork and I really needing? There's nothing at my local hyvee called pork belly.

Pork belly is pork belly. It's not masquerading as something else. Take a pork belly, smoke and cure it and it becomes bacon. Don't smoke and cure it and it remains pork belly. It will be labeled as pork belly. It's hard to find though, most supermarkets won't have it and even most butchers won't have it regularly.

If you're using it for ramen though it doesn't need to be pork belly. The beauty of pork belly is how it cooks when left in its normal state. If you're slicing it up and using it in soup that's not so important. Substitute something easy to find like shoulder/butt. It's going to taste the same and cost a lost less

 

[zinfamous]

Pork belly is pork belly. It's not masquerading as something else. Take a pork belly, smoke and cure it and it becomes bacon. Don't smoke and cure it and it remains pork belly. It will be labeled as pork belly. It's hard to find though, most supermarkets won't have it and even most butchers won't have it regularly.

yep, true. It is becoming more and more popular, though, which is why where you live is very important--high asian population, trendy part of the country, nice groceries, your chances are high. H&H or whatever it's called, 99 Ranch for sure, should probably carry it. Costco is generally a safe bet wherever you are. it always helps to directly talk to butchers, though, even in Kroger or especially Costco.

When I moved out here to DC region, I spent about 2 weeks scouring the local region for it.

 

[Howard]

I've never had an issue finding pork belly, but then again I live in Toronto where in some areas the population feels like it's more than two-thirds Asian.

And yes, if you find it, it will be called pork belly.

https://upload.wikimedia.org/wikipedia/commons/4/49/Schweinebauch-2.jpg

 

[quikah]

Well, I know of an asian market across town, but to be honest, I've never been in one. I think I can get uncured bacon already sliced at my local grocer so I can see if they have it unsliced (they probably do). Thanks.

Uncured bacon is not pork belly, it still has had some processing done to it. Just go to the Asian grocery store or a butcher. Whole Foods might have as well. General grocery stores won't have it unless you are in an area with a large asian population.

 

[Ns1]

if you have a costco near you they stock pork belly, usually between $2.50-$3/lb. at least the SoCal Costcos I go to have it...

 

[Zeze]

Just to repeat..

They're different parts, like wings vs thigh.

Pork belly - literally the belly, all the way at the front, facing the floor (see 'bacon' in the chart)
Tenderloin - a seldom-moving muscle that sits just under the spines/rib cage at the BACK, facing the sky. (see 'loin' in the chart)

Salt, cure/smoke the pork belly = you get bacon. In Asian cuisines, pork belly is grilled and eaten as is. Absolutely delicious.

Tenderloin cut to medallions and grilled = Filet Mignon

 

[GagHalfrunt]

Just to repeat..

They're different parts, like wings vs thigh.

Pork belly - literally the belly, all the way at the front, facing the floor (see 'bacon' in the chart)
Tenderloin - a seldom-moving muscle that sits just under the spines/rib cage at the BACK, facing the sky. (see 'loin' in the chart)

Tenderloin cut to medallions and grilled = Filet Mignon

You're mixing up your meat.

 

[Zeze]

You're mixing up your meat.

No I didn't.

 

[Ns1]

In korean bbq, pork belly is grilled and eaten as is.

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

 

[Zeze]

Ns1 Don't forget this delicious mofo:

 

[nakedfrog]

No I didn't.

Pork and beef.

 

[Zeze]

Pork and beef.

Oops, here you go. Delicious pork filet mignon.

 

[GagHalfrunt]

No I didn't.

Yes you did, you posted a picture of beef tenderloin talking about pork tenderloin. Pork != filet mignon.

 

[Eug]

If you're using it for ramen though it doesn't need to be pork belly. The beauty of pork belly is how it cooks when left in its normal state. If you're slicing it up and using it in soup that's not so important. Substitute something easy to find like shoulder/butt. It's going to taste the same and cost a lost less

WHAT?!?!?!? Sacrilege.

And it sounds like you don't know how it's used for ramen. For ramen you don't throw it in and cook it in the soup. The pork belly is cooked separately and then is sliced. The slices are then placed on top of the ramen after the ramen is cooked.

BTW, the ramen isn't cooked in the soup either. I'm no expert but... The soup broth is cooked separately and then noodles are cooked separately in (salted) water. The broth is ladled out into a soup bowl and the separately cooked ramen is then placed in the broth. After that, the additional ingredients like egg slices, chopped onions, and cooked pork belly slices are put on top.

 

[Ns1]

WHAT?!?!?!? Sacrilege.

And it sounds like you don't know how it's used for ramen. For ramen you don't throw it in and cook it in the soup. The pork belly is cooked separately and then is sliced.

you don't have to slice it

 

[Eug]

you don't have to slice it

That looks sliced, but in long pieces. But if it isn't, just how much meat is that? I don't think I could eat half a pound of pork belly.

 

[nakedfrog]

That looks sliced, but in long pieces. But if it isn't, just how much meat is that? I don't think I could eat half a pound of pork belly.

Try harder

 

[GagHalfrunt]

WHAT?!?!?!? Sacrilege.

And it sounds like you don't know how it's used for ramen. For ramen you don't throw it in and cook it in the soup. The pork belly is cooked separately and then is sliced. The slices are then placed on top of the ramen after the ramen is cooked.

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.

 

[Eug]

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.

You should really go to a real ramen shop some time and check out their pork belly. And yes in some places you can order it separately, and no, cheap cuts are not always a good substitute.

 

[Ns1]

That looks sliced, but in long pieces. But if it isn't, just how much meat is that? I don't think I could eat half a pound of pork belly.

you see "the tip of the iceberg", it's about an inch deep. you can see more of the heft here:

pork neck is also a great substitute

 

[Eug]

you see "the tip of the iceberg", it's about an inch deep. you can see more of the heft here:

pork neck is also a great substitute

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.

 

[zinfamous]

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