I like making this when I’m craving for some comfort food. This is liempo and sinangag made Japanese style. I use the same recipe for the chasyu and the soft center eggs for ramen toppings. Wear something loose when you plan on eating this as you will most likely go for seconds and thirds 😂
1 kilo pork belly (Do not remove the skin. This keeps the meat juicy.)
3 TBSP light soy sauce
3 TBSP Japanese Soy sauce
3 TBSP Mirin
2 tsp white sugar
1 capful of Xiao Ching rice wine
2 cups of water
Day old rice (I’ll leave the measurement up to you as the amount of rice we eat varies)
I head crushed garlic 1/2 for the meat and 1/2 for the garlic rice
1 red onion cut in quarters
5 super thin slices of ginger
Ground Black garlic (I use Trader Joe’s)
1. Begin by cooking the pork belly in the pressure cooker. Mix in all the soy sauce, mirin, sugar, rice wine, 1/2 of the crushed garlic, the onion ginger and 2 cups of water.
I cook this for 2 cycles on my pressure cooker. It should be soft but not falling apart. When I started making this, I rolled the meat to make it look like traditional rolled chasyu but I found out that this takes less work and less time to make since the entire slab is submerged. Plus it tastes just the same.
2. When the chasyu is soft. Let it air-dry for at least 1 hour. Then sear on the pan or grill.
3. To make ramen eggs just boil eggs in water for exactly 7 minutes. Wait for the water to boil then put the eggs in. Make sure the water covers the eggs completely. Remove from the hot water, let it cool in cold water and peel.
If you want brown looking eggs, you can use the soup left over from the chasyu to soak the cooked eggs. Refrigerate for 24 hours it so it turns brown on the outside. But you can just eat it as it is. Which is what I like to do. Fast and less hassle!
4. To make the fried rice: use the same pan that you used to sear the chasyu. Brown the garlic. Add in the rice and flavor with salt, garlic salt, black garlic, and pepper.
5. To assemble, put the rice at the bottom of a platter or casserole dish. Top with slices chasyu and eggs. Sprinkle with more black garlic and some chili oil. Enjoy!