Chashu
Ingredients
- 500 g pork belly
- 1 leek Green parts needed for the broth. White part can be topping.
- 1 knob ginger
- 1/2 tbsp vegetable oil
- 1500 ml water
Seasoning
- 5 Tablespoon soy sauce
- 100 ml sake
- 200 ml water
- 2 Tablespoon sugar
- 100 ml cooking liquid from the meat.
Instructions
preparation
- Boiled Eggs - Make hard boiled eggs. I recommend starting them in cold water and cooking them for 8-9 minutes after the water starts boiling. Remove the shells.
- Leek - Separate the green and white parts of the leek. We will the use green part to cook and white part as a topping.
- Ginger - slice the ginger.
- In a deep pan or pot, turn the heat to medium. Add the pork belly and cook until both surfaces are nicely cooked. Turn the heat off once.*Please remove oil at this stage with a paper tower.
- In a pot, add water, ginger, pork and cut leek(green part) and turn the heat to medium-low. Cover with a paper towel*1 and cook for 30 minutes.If it's boiling, turn the heat to low.
- After 30 minutes, turn the heat off and take off the pork and 100ml of the broth. You can throw out the excess broth.
- Cut the pork into 1.2 inch long pieces.
Let's make Chashu!
- In a pan, turn the heat to medium and add boiled egg, pork, sake, the broth, water, and sugar. Cover with a paper towel and bring to a boil.
- After boiling, turn the heat to low and add soy sauce. *2
- Cover with a paper towel and cook for another 30 minutes with low heat.
- After 30 minutes, the liquid should be reduced by half. Remove the paper towel.
Let's serve!
- In a plate or small bowl, put the pork and boiled eggs. Add the sliced leek(white part) as a topping.This is also great for Ramen as you know!
Notes
*1 This is called "otoshibuta" and the purpose of this is to moisturize the pork and remove unwanted foam.
*2 Soy sauce is absorbed quickly and can add too deep of a flavor. So, I recommend adding soy sauce after all the other ingredients.
Tried this recipe?Let us know how it was!