Sous Vide Eggs & Pork Belly Chashu (for Ramen)
March 18, 2018
Ramen is an obsession for many people. The slow simmered bone broths make all of your woes disappear with every single slurp. Ok, so I'm one of those people. But making ramen is a TON of work. I don't have the energy to make my own broth, but thanks to sous vide, making the pork belly and perfect ramen eggs is incredibly easy and predictable.
- Prep: 10 mins
- Cook: 8 hrs 30 mins
1 Ramen Noodles
1 tbsp Chopped Green Onions
1 kg Bone-In Pork Belly
1 Pork Broth (Or Chicken)
1Preheat water bath to 167F
2If you're making your pork belly from scratch for this dish, follow the full pork belly recipe here. Or, I'd recommend you make those Pork Belly Buns first and use the leftover pork for ramen the next morning! If you're reheating, simply place your leftover pork in a bag and drop it in the water.
3While the pork is warming, bring a pot of water to a rolling boil. Carefully drop your eggs into the water and let boil for 1 minute, then remove with a spoon and rinse under cold water. (This trick helps to solidify the whites of the eggs without cooking the center; we'll let the sous vide machine get the perfect creamy yolk).
4Carefully place the eggs directly into your sous vide bath (no need to bag) and cook for 15 minutes.
5Get your ramen noodles and broth ready (you should already have a pot of water boiling from the eggs - use this to cook your ramen noodles). I often use ramen broths found at asian markets because I don't have the energy to make my own.
6Remove eggs and pork from water bath. I usually power up my little handheld smoke infuser to add more depth to the leftover pork.
7Plate your ramen bowl by adding your broth, noodles, green onion, pork belly, and gently cracked (and cut) soft boiled eggs.