All-in-One Recipe: Tender Pork & Negi-Chashu Bowl
This premium, melt-in-the-mouth simmered pork (chashu) utilizes the water-retention and tenderizing properties of liquid shio koji, slow-cooked in a plastic bag with minimal seasoning for 2 hours. Enjoy it seared with mustard and sauce, or use the leftovers to make a delicious 'Negi-Chashu Bowl' by mixing it with crisp green onions over rice.
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🍳 Cooking Flow
【Tender Pork】Place pork, ginger, and seasonings in a plastic bag; remove air using water pressure and double-tie. → 【Tender Pork】Simmer gently in a pot with a ceramic plate at the bottom over low-medium heat for 2 hours, then slice. → 【Negi-Chashu Bowl】Soak shredded green onions in water, squeeze dry, and combine with diced chashu. → 【Negi-Chashu Bowl】Toss with sesame oil, mix in sauce, seasonings, and doubanjiang, then serve over rice.
Cooking Steps
Brief Cooking Order
【Tender Pork】Place pork, ginger, and seasonings in a plastic bag; remove air using water pressure and double-tie. → 【Tender Pork】Simmer gently in a pot with a ceramic plate at the bottom over low-medium heat for 2 hours, then slice. → 【Negi-Chashu Bowl】Soak shredded green onions in water, squeeze dry, and combine with diced chashu. → 【Negi-Chashu Bowl】Toss with sesame oil, mix in sauce, seasonings, and doubanjiang, then serve over rice.
Introduction
This premium, melt-in-the-mouth simmered pork (chashu) utilizes the water-retention and tenderizing properties of liquid shio koji, slow-cooked in a plastic bag with minimal seasoning for 2 hours. Enjoy it seared with mustard and sauce, or use the leftovers to make a delicious 'Negi-Chashu Bowl' by mixing it with crisp green onions over rice.
Step 1
【Tender Pork】Prepare two heat-resistant cooking bags and place one pork loin block into each.
Step 2
【Tender Pork】In a measuring cup, combine 2 tbsp soy sauce, 2 tbsp liquid shio koji, 2 tbsp mirin, 2 tsp sugar, and 1/2 tsp kombu dashi powder to make the marinade.
Step 3
【Tender Pork】Thinly slice the ginger and add half (5g) to each bag. Pour half the marinade (approx. 50cc) into each bag.
Step 4
【Tender Pork】Submerge the bags in a bowl of water to use water pressure to remove the air completely, then tie the bags. Double-bag them for safety to prevent leaks, and repeat the air-removal process.
Step 5
【Tender Pork】Boil water in a large pot and place a heat-resistant ceramic plate at the bottom to prevent the bags from melting against the pot surface. Place the pork bags in, ensuring they are fully submerged.
Ingredients List
Important Notes
【Tender Pork】Using liquid shio koji ensures the meat becomes incredibly tender due to its enzymatic power, even with short cooking times. ✨
【Tender Pork】If air remains in the bag, thermal conductivity drops significantly and the meat will not cook through; please submerge it in water to remove all air using water pressure. ⚠️
【Tender Pork】The bag may melt if it touches the hot bottom of the pot, so place a heat-resistant ceramic plate at the bottom before cooking (do not use plastic). 🍳
【Storage】If storing, keep the meat submerged in the cooking juices (sauce) to prevent it from drying out and to allow the savory flavors to penetrate the meat. 💡
【Negi-Chashu Bowl】To prevent the green onions from releasing moisture and keep them crisp, coat them with sesame oil before adding the seasonings. 💡
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