Things to know about Chashu Recipe
Japanese Traditional Braised Pork Belly – Chashu is a staple dish in Japan rich in a flavorful sauce made of soy sauce and sake. Typically, it is cooked with a flat pork belly, but it can be rolled and cut to achieve a more sophisticated look. The sauce is a mix of sweet and savory flavors topped with ginger and scallion. The meat becomes very tender because it is slow-cooked on a low fire for hours. The skin of the meat is caramelized during the braising process. It was closely similar to Char siu, which is Chinese roasted pork. It became an important ingredient in legendary ramen rice dishes.
Savory Japanese Traditional Braised Pork Belly. Authentic Recipe of Chashu.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
Ingredients
- 1000 grams (2.2 lb) Pork Belly
- 2 tbsp Vegetable Oil
- 1 cup Soy Sauce
- ½ cup White Sugar – Regular Sugar – Granulated Sugar
- ½ cup Sake
- ¼ cup Honey
- 3 cups Water
- 3 pcs Scallion
- ½ pc Fresh Ginger Root
- 2 cloves Garlic
Instructions
Preparation
- Prepare and measure all ingredients properly ahead of time.
- Make sure that the meat is thawed or leave it for 30 minutes at room temperature before cooking.
Tenderize
- Rub the salt and pepper on the pork belly, cover it using a plastic wrap, and tenderize the pork belly with a meat mallet or rolling pin.
Rolling
- Prepare to roll the pork belly and tie it up using a cooking string to hold its cylindrical shape.
- Preheat a frying pan and deep fry the pork.
- Make sure the outside skin of the pork is brown.
- Using a large pot, pour water and bring it to simmer.
- Make sure that the water is enough to cover the pork.
- Afterward, transfer the pork into the simmering water and cook it over a low fire for 1 hour.
- Drain the water and add sake, water, soy sauce, sugar scallion, garlic, and ginger into the pot and bring it to a boil.
- After boiling, decrease it to low heat. Put a drop lid or otoshibuta on top of the pork belly while it simmers for another 1 hour.
- Glide the sauce over the pork belly and rotate it two to three times.
- After an hour, turn off the heat and leave the pork in the cooking sauce to cool down.
- After cooling down, slice and serve as topping to ramen or eat it on top of steaming rice. You may refrigerate it and serve it the day after.
NOTES
- It is also good to serve the Chashu as a dish by reducing the sauce and pouring it on top of the sliced pork belly.
- You may store the leftover sauce and meat inside a ziplock bag or airtight container and put it inside the freezer. It can last for up to 4 weeks if properly stored.
- Make sure to take out the scallion, garlic, and ginger from the sauce before storing.
— Specific Atributes of This Recipe:
Nutrition
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