Chashu ramen

I've gotten caught up in the whole Ramen craze and am trying to replicate the chashu (the roast pork) I've found at some of my favorite Ramen spots. It basically involves braising pork belly in a soy/mirin marinade and then slicing it thin. I bought pork belly with skin at an Asian market on Argyle Street and used a recipe I found herehttp://www.seriouseats.com/recipes/2012/03/chashu-pork-marinated-braised-pork-belly-for-tonkotsu-ramen-recipe.htm It wasn't quite as melt-in-your-mouth tender as I would have liked, and I couldn't figure out how to get it as thinly sliced as I wanted. I was wondering if anyone has tried this at home and has found a better technique. Thanks!

This is up next on my pork list to try. I found it here:

http://www.justonecookbook.com/recipes/homemade-chashu/

I thought I'd use the Jeju black pig sold at Joong Boo for the recipe too not just run of the mill pork belly.

PEEDEE wrote:I've gotten caught up in the whole Ramen craze

What's your plans for your broth?

PEEDEE-

If you're really serious about this, take a look at my just-posted link to a tonkotsu broth recipe in "Best pho in the Hinsdale-etc. entry."

Hope you've got a couple of days to devote to it!

Thanks for the responses! I'm thinking of tackling Tonkatsu broth next. For now, I'm using Ramen noodles and instant Tonkatsu broth I found in the freezer case at Mitsuwa. (It's surprisingly good.) I doctor it just a bit.

MikeLM--

Can you give us a hot link to the tonkotsu recipe, pls? I don't know where to look for it.
Tnx!

Geo

I found a tonkatsu recipe the same place I found the one for the chashu, here: