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Pork Belly Cha Shu with Garlic Soy Sauce
Have you ever wanted an entire plate of that tender sliced pork that comes on top of your ramen noodles? Then this dish is for you. Chef Maiko cooks her pork belly in the same way that your favorite ramen pork slices are prepared - braised then roasted low and slow- but instead of slicing, it's kept as a heartier loin. It's paired it with a garlic and ginger soy glaze, flash-fried shishito peppers and rice for a complete meal!
Nutritional facts
Protein
19g
Carbs
105g
Calories
1030
Fat
50g
Ingredients
Rice Vinegar, Japanese Short Grain Rice, Pork Belly, Canola and Olive Oil Blend, Carrots, Sake, Garlic, Sugar, Liquid Smoke, Green Onion, Ginger, Pickled Daikon Radish, Rice Wine, Soy Sauce, Shishito Peppers
Reviews
4.1
Based on 80 reviews
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Jeff Bos · 03/19/23
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About Maiko Kyogoku
Maiko Kyogoku grew up in New York in a restaurant-owning family, so food and hospitality is no stranger to her. After 15 years honing her experience leading operations for Daniel Boulud, the Bromberg Brothers and the Thompson Hotel group, Kyogoku opened Bessou Restaurant in 2016. The restaurant, whose name in Japanese loosely translates to “home away from home,” is a love letter to her Japanese heritage and the Japanese home cooking of her childhood. Bessou has been critically acclaimed by the New York Times, Zagat and Tasting Table and featured in Best of Lists for New York Magazine Grub Street and Time Out.
Kyogoku is excited to now share some of her Japanese home cooking at home with you.
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