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Sep 9, 2013 09:49 PM

Chashu-what to do besides ramen?

Saw pork belly on sale, so I decided to make chashu--they never give me enough in my ramen.

Any ideas besides soup?

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    1. re: Melanie Wong

      Good thinking--they sell the rolls for $1.69 for 5 on my corner. I'll have to pickle some carrots and daikon (think that's what they use).

      Since I'm pretty busy working today, I'm going to tuck a few slices in my Kimchee Ramen Bowl that I get at Costco for busy days. I put fresh kimchee in it to spice it up.

      1. re: Melanie Wong

        We've been to the tasting room at Calcareous Winery outside of Paso Robles a couple of times and had lunch there. It's an outside caterer they use, no idea who they are, but they have a pork-belly banh mi with their own pickles and a bit of cilantro that was so good I got it both times. I think the pork was prepared as silverjay describes, as it did have a soy-tasting sweetness to it.

      2. Well, I am glad that you like the fatty pork belly for your ramen. They are nice, aren't they?

        I do want to make one thing clear. While Japanese Chashu is often made from pork belly, its origin, the Chinese Char Siu, is often made from pork shoulder, pork butt.

        Now that is out of the way, let's get back to pork belly. One of the more popular Chinese dish for pork belly is the Dongpo Pork:

        So unhealthy. :P

        12 Replies
        1. re: Chemicalkinetics

          I sounds to me like the OP has already made all of his pork belly into charsiu. So he's not really looking for other pork belly recipes, but for more ideas for using charsiu.

          1. re: DeppityDawg

            In which case, I will say that BBQ buns. :) So many variations of these buns too. The Chinese types, and the Japanese types....etc.


            1. re: Caroline1

              Very nice story. The photos are shunning

              1. re: Chemicalkinetics

                When made with a truly authentic recipe, and the pork belly is tied in little "Christmas present" packages, it is a stunningly delicious dish! I broke my BIG Chinese sand pot that was large enough to make several servings of Dong Po Rou, so I have to either pop for a new sand pot (meaning I've got to find one first) or rely on Chinese restaurants.

                The only one in this area that has Dong Po Rou ion the menu is a Sichuan restaurant and they use a whole "pork elbow" for the dish and "Sichuanese-up" the sauce so it comes out spicy hot with not a trace of star anise in a carload!


                It's $12.00 on their a la carte menu, and guess what? "Pork elbow" seems to be their euphemism for "whole pork shoulder!!!!" It is THE WHOLE THING with pork skin still attached! Order it to go and you've got dinner for four already cooked for twelve bucks!!! Only problem is, Just don't have your taste buds cranked up for REAL Dong Po Rou 'cause this ain't it!

                But sometimes I seriously have to wonder how some (authentic) Chinese restaurants manage a "black ink" bottom line!

                1. re: Caroline1

                  Maybe you're not aware that Su Dongpo was born in Sichuan and was later governor of Hangzhou near Shanghai. Both regions claim him and this dish, making their own versions. REAL Dongpo rou can indeed be made with pork shoulder and Sichuan spices. Nothing inauthentic about it.

                  1. re: Melanie Wong

                    I didn't realize (or didn't retain the info) that Su Dongpo was originally from Suchuan. I've found about a dozen recipes, but none of then call for anything that would make me think "Sichuanese," such as Sichuan pepper. Almost all of them that I've found call for star anise, Shao Xing (Hsing?) wine, Chinese stick/block sugar, stuff like that.

                    The restaurant where I buy it is interesting! They have 2 locations right here in Plano, the newest one opening right next to 99 Ranch Market when it was built a year or two ago, and their other two locations are in Seattle and Redmond, Washington. Here's a link to their menu.

                    With the Dongpo, they offer two sauces, one for non-Sichuanese and a more traditional one that will make your taste buds hop! I didn't care for the mild version the one time I tried it. (K9 under Pork) My amazement remains that they offer an entire pork shoulder for.... ooops! it's gone up to $13.95 now. It used to be $12.00 Still an amazing price! But I DO strongly prefer the little "Christmas packages." They make portion control MUCH easier! When something is this good, I need help figuring out when I've reached enough...! '-)

                    1. re: Caroline1

                      First the whole story about Dongpo Meat may be made up, and there are many stories. Some of them have nothing to do with Su Dongpu himself making dish. Rather someone made the dish for him. Second, even if Su Dongpo himself made the first Dongpo meat. That recipe was long gone. The existing one is the Hangzhou recipe.

                      There is definitely a Sichuan (Szechuan) version of this as well.

                      1. re: Chemicalkinetics


                        Sort of like General Tso's Chicken. General Whoooo ?!? ;-)

                        1. re: LotusRapper

                          I think my friend "jrvedivici" has said that he cannot support General Tso's chicken for General Tso has killed so many people in his life.


                          I told him about about General Tso killed a bunch of Christians, and I think that may have scared him. :P

                          1. re: Chemicalkinetics

                            Then there's General Tao's Chicken-flavored chips ......


                            Arghhh, I'm steaming mad there's no MaPo Tofu, Muxu Pork nor KungPao Chicken flavors.

                            1. re: LotusRapper

                              Ha ha ha.. This is awesome. Thanks for the link.

          2. In addition to what's already been suggested, on the Asian side, gua bao filling.

            On the western side, porchetta, pork roast.

              1. re: christinegallary

                I was just going to recommended eating it cold out of the fridge but the noodles are a better idea. Char Siu is espcially good stir fried with those bouncy yellow lye "egg" noodles.

              2. Your own version of those korean mexican tacos that are so trendy- add cilantro, kimchee or pickled veggies, black beans, and the meat in a simple soy/sesame oil marinade