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Dans la lune

September 19, 2020

Japanese Chashu/Char Siu

Japanese Chashu Braised Pork Belly

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
2 hours
Total Time
2 hours, 30 minutes
Japanese Chashu Braised Pork Belly

Ingredients

  • 650g pork belly in a single chunk - (or up to 1kg) - rindless and boneless
  • 20g fresh ginger - cut in half
  • 2 garlic cloves - cut in half
  • 1 green parts of leek

For the marinade :

  • 2 tbsp mirin
  • 50ml soy sauce
  • 50ml cooking wine or cooking sake
  • 2 tbsp white sugar
  • 1 garlic - grated
  • water (I used 3L for this recipe)

Instructions

  • 1. Roll up the pork belly and tie up with a cooking string.
  • 2. Place the pork, green parts of a leek, garlic, and ginger in a large cooking pot. Pour enough water to cover the pork (I added about 3L this time).
  • 3. Cook over high heat and bring it to a boil. Skim off any foam from the surface, then reduce the heat to low. Cover with aluminium and simmer for 2 hours, turning the pork occasionally (lowest heat).
  • 4. Meanwhile we make the marinade sauce! In a small cooking pot, add all the marinade sauce ingredients except the grated garlic. Heat over medium-high heat and bring it to a boil. Remove from the heat and set is aside until the pork is ready.
  • 5. After the 2 hour simmering Transfer the marinade sauce into a bowl and add the grated garlic. Take the pork out and place it on a plate. Don't throw away the broth, if you make Ramen :). Roast the outside of the pork with a cooking torch if you can.
  • 6. Transfer the pork into the marinade sauce and coat it on all sides with it. Let it sit until it cools to room temperature.
  • 7. Transfer the pork and sauce into a zip-lock back and marinate overnight in the fridge.
  • 8. Next Day Transfer onto a cutting board, remove the thread and slice :)
  • Use it for ramen topping, char siu don or fried-rice!

Notes

Note : Keep the broth in which you boiled the pork if you are making ramen.

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