*Chashu de porc cuit sous vide

Lépés 1 /7

*Prepare the ingredients.

• 6kan. *Soy sauce
• 1.5kan. *Liquid honey
• 1.5kan. *Dashi powder
• 1.5kan. *Mirin
• 45cl *Water
• 30g *Ginger
• 6szegf. *Garlic
• 1.5 *Chopped spring onion
• *Ground pepper
• 750g *Rolled pork belly
• 600g *Cooked ramen
• 3 *Soft-boiled egg cut in half
• 6kan. *Chopped spring onion

Lépés 2 /7

*In a mixing bowl, combine the liquids and aromatic seasoning.

• 6kan. *Soy sauce
• 1.5kan. *Liquid honey
• 1.5kan. *Dashi powder
• 1.5kan. *Mirin
• 45cl *Water
• 30g *Ginger
• 6szegf. *Garlic
• 1.5 *Chopped spring onion
• *Ground pepper

Lépés 3 /7

*Place the meat in a sous-vide cooking bag then add the mixture. Put the bag in the sous vide at an angle. Make sure the bags are well sealed.

• 750g *Rolled pork belly

Lépés 4 /7

*Put 3 L of water into the mixer bowl. Put the bag into the water.

Lépés 5 /7

*Cook on immerged vacuum.

Lépés 6 /7

*Take out the bag and open it. Pan-fry your slices of pork belly with a little butter.

• 600g *Cooked ramen
• 3 *Soft-boiled egg cut in half
• 6kan. *Chopped spring onion

Lépés 7 /7

*Pour the very hot stock over the ramen. Slice the meat. Serve with eggs and green onions.