Install App - Add Dave's Eats to your home screen for quick access!
You are currently offline. Some features may be unavailable.

Dave's Eats

← Back to Chashu (Japanese Braised Pork Belly)

Chashu (Japanese Braised Pork Belly)

Serves 8

Prep 20 min · Cook 2 hr 20 min

Tender, melt-in-your-mouth rolled pork belly braised low and slow in a sweet-savory soy-sake sauce for ramen topping.

  • 2 to 2.5 lbs (910 g to 1.1 kg) pork belly, rind removed

Roll the pork belly into a tight log and tie securely with butcher’s twine.

  • 1 (45 g) chunk fresh ginger, 1 inch, unpeeled
  • 1 Tokyo negi (long green onion) or large leek or green onion, green part only

Cut and set aside the green part of the Tokyo negi; slice the ginger thinly.

  • 1 Tbsp (13 g) vegetable oil, for searing

Heat the neutral oil in a skillet over high heat; sear the tied pork belly, turning until all sides are golden brown, about 10–15 minutes total.

  • 1 cup (240 g) sake
  • 1 cup (260 g) soy sauce
  • 2 cups (470 g) water
  • 2⁄3 cup (133 g) sugar

In a heavy-bottomed pot, combine sake, soy sauce, water, and sugar; add the Tokyo negi and ginger.

Transfer the seared chashu to the pot, bring to a boil over medium heat, skim foam, then reduce to low/simmer. Cover with an otoshibuta (drop lid) and simmer for 2 hours, turning the chashu every 30 minutes; turn off heat and let cool slightly.

Strain the cooking liquid. Transfer the chashu to a container or vacuum-seal bag; add some braising liquid to cover the bottom, seal, and refrigerate to rest overnight (about 8 hours).

Remove chashu from the bag, cut off and discard the twine, and slice into 1/4-inch pieces. Optionally torch or broil briefly to sear the surface; serve immediately or on ramen.

Notes
  • Store chashu in the refrigerator for up to 7 days or 1 month in the freezer; dividing and freezing portions separately works well.
  • Tip: Use leftover cooking liquid to make ramen eggs by adding peeled soft-boiled eggs to a bag with some cooking liquid and refrigerating. Scoop off and discard solidified fat from the sauce, then strain again and store the sauce in a sealed jar. The sauce will last for a month in the refrigerator; use it for drizzling over the chashu and for stir-fries, marinades, and ramen eggs.

Cooked on / · Rating 1 2 3 4 5 · Made it

daveseats.com/recipes/chashu-japanese-braised-pork-belly/

Thanks for visiting my site. | master-54cfce5 (docker)