We marinated our Japanese Char Siu in a flavorful stock full of authentic Japanese ingredients, and slow-cooked it to achieve that melt-in-your-mouth texture. We then slightly charred our pork belly for a smoky flavor profile. Serve it with ramen noodles and your favorite toppings for a restaurant-quality meal at home.
To pan-fry: Defrost the pork belly for 10 to 15 minutes. Gently pat the pork belly dry with a kitchen towel to prevent oil splatters, then pan-fry until golden brown.
To cook in a water bath: After defrosting the Char Siu, place the pack in a pot of boiling water. Turn the heat down to medium high and let it cook for 15 minutes. Remove it from the pot when done.
Do not microwave with bag.
Ingredients: pork belly, katsuobushi, Kikkoman soy sauce, smoked garlic, ginger, salt
~ 300 grams. Serves 2 to 3 pax.