Our sweet, savory, meltingly soft pork belly chashu is on fire. Literally. Full recipe:
1 large shallot, unpeeled, halvedIn small saucepan, bring sake to a boil over medium-high heat, and cook until reduced by half and alcohol has cooked off, about 5 minutes. Transfer reduced sake to pressure cooker pot along with mirin, soy sauce, sugar, scallions, garlic, ginger, and shallot. Set aside.Using butchers twine, tightly secure pork belly at 3/4-inch intervals.Add pork belly to pressure cooker pot .
Cool at room temperature, then cover container tightly and refrigerate until pork is completely chilled, at least 6 hours.When ready to serve, remove pork belly from container, wiping off excess cooking liquid; reserve cooking liquid for another use . Slice pork belly crosswise 1/4-inch-thick pieces, removing and discarding twine as you go .: Pork belly slices can be seasoned with salt to taste and placed directly on top of a bowl of piping hot ramen.
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