Prep time: 20 minutes
Cook time: 1 hour 5 minutes
Serves: 6-8
Chashu is a must have topping for Japanese ramen, I’ve adapted Nami’s Recipe from Just One Cookbook for the Instant Pot – you can check out her original stovetop recipe here, she also has the option to make rolled chashu which I skipped to make it easier. The pork belly is cooked to perfection in the Instant Pot, ultra tender and flavorful.
Be sure to click on the accessories list below to get the most out of your Instant Pot.
Choose Sauté on High, once it displays Hot on the screen, add 1 Tablespoon of Oil and sear the pork belly, fat side down first for about 5 minutes, flip over and sear the other side for an additional 5 minutes, then brown the 4 edges as well for about 1 minute each side. Add ginger slices, green onions, ½ Cup Sake, ½ Cup Japanese Soy Sauce, ¾ Cup Water and ⅓ Cup Sugar. Press Cancel to turn off Sauté mode, seal the Instant Pot lid and choose High Pressure for 65 Minutes, when the timer is up, wait an additional 15 minutes before switching the knob to Venting. Once the pin drops, open the lid.
Use a spatula to carefully lift up the pork belly and place it into a tupperware container, pour 1 cup of the cooking liquid into the container and refrigerate for 6 hours or overnight. Slice the Chashu and serve with ramen. You can also pan fry the slices in a lightly oiled non-stick pan to brown them before serving. Enjoy!
***Reserve the rest of the cooking liquid and refrigerate it, the fat will separate from the marinade, then you can use it with the marinated Ramen Egg Recipe, just use this instead of the soy sauce mixture in the recipe. Reserve 2 Tablespoons of fat to use in my Miso Ramen Recipe
Hi everyone! I’m Van, the creator and recipe developer for FOOD is a Four Letter Word. Follow this page for delicious & eclectic recipes. I hope you find something that you enjoy making on here. Subscribe to my YouTube & Instagram below to get updates when I post a new recipe.
-Van
