The Best and Easier Version of Japanese Braised Pork Belly !
Japanese Braised Pork Belly (Chashu) is slowly braised pork belly, a staple Japanese dish infused with traditional flavors of soy sauce and sake.
How to make prefect Braised Pork Belly!
Ingredients:
1.5 kg of Pork Belly
4 Slice Ginger
4 Slices Green Onion
70g Sugar
1 Cup Sake
1 Cup Soy Sauce
2 Cup Water
Rolled Chashu (Can do non-rolled just need to cut it into blocks)
The reason to rolled the pork belly is to keep the port moist.
Steps:
1) Rolled the pork belly into a log shape.
2) Sliced the ginger and green onion
3) Sear the pork belly with a pan, high heat with a table spoon of oil. One side at a time until it's golden brown.
4) Now ready for the sauce. Using a large pot that will fit the rolled pork. Add 1 cup sake, 1 cup soy sauce, 2 cups water and 70g sugar. Put the green onion and ginger in. transfer the seared pork belly into the pot.
5) Bring it to boiled then reduce to small to medium heat.
6) Cover the pot with parchment paper with holes for steaming. Turn the pork every 30 minutes. Steaming for around 2 hours.
7) Once the pork is done. Leave it in the pot until it's cooled down. Then transfer it into a vacuum seal bag (or any food storage bags) for storage into the fridge for overnight (or at least 6 - 8 hours in the fridge)
8) When the pork is ready the day after. Sliced the pork belly, it should easier as the pork has been in the fridge for overnight.
9) Reheat the pork belly, you can simply fried them in the pan, or put them into the hot soup directly with your choice of ramen. Also you can use a culinary butane torch to give it a very good Smokey flavor.
Chashu is prefect for Ramen! I normally put them on top of my Shoyu Ramen!!!
Please check out my non-rolled Chashu with Shoyu Ramen in this video !!
Rolled Chashu Pork Belly!!!
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