Crispy Chashu Pork Tonkotsu Ramen

Cooking Method

How to prepare Tonkotsu Soup

1. Add water into a pot over high heat until it boils. Then, lower the temperature to medium heat.
2. Mix RosDee Pork flavour seasoning with garlic and pepper, and Mentsuyu (Ajinomoto brand) until well combined.
3. Add evaporated milk and stir again before turn off the heat.

How to prepare crispy chashu pork

1. Clean the pork belly and roll it into a log shape with butcher’s twine. While doing this, make sure to put the pork skin on the outer side.
2. Set a pot over medium heat with water, then add sliced ginger, smashed Chinese garlic, and sliced Japanese spring onion. When the water is boiled, add Takumi Aji® Shoyu I Pun, Sugar, Mirin, and Japanese sake, and boil it again.
3. Transfer the pork belly into the pot. When the water is boiled, lower the temperature to low heat, and simmer for another 3 hours.
4. Put the cooked chashu pork into an oven at 100 °C for about 2 hours.
5. Set a pan to high heat with vegetable oil and sear the chashu pork until it turns golden brown. Then, drain the excess oil.

(The crispy chashu pork is available for 18 serves)

Hot to prepare Shoyu Eggs

1. Mix Takumi Aji® Shoyu I Pun, water, Hondashi, brown sugar, and stir them well.
2. Before using the eggs, soak them into the sauce you formerly prepared and keep them in a well sealed container at 1-5 °C for 24 hours.

How to serve

1. Boil water in a pot over high heat, and cook the ramen noodles for 3 minutes without rinsing with cold water.
2. Slice the crispy chashu pork into 2-3 mm, and place it on ramen noodles.
3. Place a half of shoyu egg and shredded Jew’s ear mushrooms
4. Ladle Tonkotsu soup into a bowl, sprinkle minced Japanese spring onions, and minced spring onions, then serve.

Tip

• The chashu pork can be kept for 5-7 days in a well sealed container without slicing. If it’s already sliced, it will be able to be kept for 1-2 days. If you’re not intending to cook it yet, it is recommended not to slice it yet, as its shelf life will get shorter.
• The cooked Tonkotsu soup is able to be kept for 2 days at 1-5 °C temperature before serving.
• Soil bean oil is not recommended, as it will shorten the shelf life and create rancid smell.
• The unsliced crispy chashu pork can be kept for 14 days in a well sealed container at 1-5°C. If it’s already sliced, it will be able to be kept for 1-2 days. If you’re not intending to cook it yet, it is recommended not to slice it yet, as its shelf life will get shorter.

Preparation time: 2 hours

Cooking time: 20 minutes

Cost: 33 THB

Recommended selling price:  110-160 THB