Chashu Pork & Chicken Oil: The Secret to Restaurant-Quality GF Ramen at Home
Ramen essential
Chashu Pork & Chicken Oil: The Secret to Restaurant-Quality GF Ramen
You know what separates okay gluten-free ramen from INCREDIBLE gluten-free ramen? The toppings. Specifically: chashu pork and chicken oil.
These two elements are what make ramen taste like ramen. The rich, melt-in-your-mouth pork. That glossy, aromatic fat floating on top. This is what we're building today.
The Chashu
Start with your favorite cut of pork—I like pork belly or pork shoulder. Slow-cook it for 1 hour until it's tender and the fat is rendering. You're looking for 150°F internal temperature. That's the sweet spot where the collagen breaks down but the meat stays juicy.
Here's where it gets good: after cooking, you MARINATE the pork. Submerge it in soy sauce (use tamari for gluten-free) with Japanese aromatics—kombu seaweed, dried shiitake mushrooms, bonito flakes. Let it soak for 1 hour minimum.
The pork absorbs all that umami. All that depth. When you slice it and lay it on your ramen? Game over.
The Chicken Oil
This is liquid gold. Seriously. Take chicken skins and render them slowly in a pan until all the fat melts out and the skins turn crispy. Strain the oil.
That golden fat? Drizzle it on your ramen. It adds richness, aroma, and that glossy sheen you see in proper ramen shops.
Bringing It Together
Cook your GF Ramen Lab noodles. Build your bowl with broth. Add the sliced chashu. Drizzle that chicken oil on top. Watch it shimmer.
THIS is gluten-free ramen that doesn't compromise. This is the real deal.
Try it. Tag your bowls with GF Ramen Lab. Let's see what you create.
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