Chashu (Braised Pork Belly)
ID: 45c73054...
An authentic chashu recipe featuring pork shoulder roast tied securely with kitchen twine and slow-simmered for 2 hours in a mixture of ginger, garlic, soy sauce, sake, and water. Resting the meat in the refrigerator overnight firms it up, allowing for perfect 5mm slices that offer the ultimate meat flavor and texture.
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🍳 Cooking Flow
Securely tie the pork shoulder roast with kitchen twine. → Place the meat in a pot with ginger, garlic, water, sake, and soy sauce, then heat. → Cover with a drop-lid (otoshibuta) and simmer on low heat for 2 hours, turning the meat halfway through. → Chill the cooked meat in the refrigerator for 1 day to firm up the texture. → Bring to room temperature, remove the twine, slice into 5mm thick pieces, and drizzle with the reduced cooking liquid.
Cooking Steps
Brief Cooking Order
Securely tie the pork shoulder roast with kitchen twine. → Place the meat in a pot with ginger, garlic, water, sake, and soy sauce, then heat. → Cover with a drop-lid (otoshibuta) and simmer on low heat for 2 hours, turning the meat halfway through. → Chill the cooked meat in the refrigerator for 1 day to firm up the texture. → Bring to room temperature, remove the twine, slice into 5mm thick pieces, and drizzle with the reduced cooking liquid.
Introduction
An authentic chashu recipe featuring pork shoulder roast tied securely with kitchen twine and slow-simmered for 2 hours in a mixture of ginger, garlic, soy sauce, sake, and water. Resting the meat in the refrigerator overnight firms it up, allowing for perfect 5mm slices that offer the ultimate meat flavor and texture.
Step 1
Wrap the pork shoulder block with kitchen twine, tying it tightly from end to end to shape it, then trim any excess twine.
Step 2
Place the tied meat in a pot, adding 1 knob of lightly crushed ginger and 1 whole garlic bulb cut in half.
Step 3
Pour 900ml of water, 90ml of sake, and 180ml of soy sauce into the pot, then place over heat.
Step 4
Cover with a drop-lid and simmer slowly over low heat for 2 hours. Flip the meat halfway through to ensure even flavor absorption.
Step 5
Once cooked, remove the meat from the pot, let it cool slightly, then refrigerate for 1 day (overnight).
Ingredients List
Important Notes
Tying with kitchen twine prevents the meat from falling apart and ensures an even shape and consistent cooking. 💡
Turning the meat during simmering ensures the flavor is absorbed evenly throughout. 🔥
Resting the meat in the refrigerator for a day after cooking firms it up, making it easier to slice thinly and neatly. 🧊
A thickness of 5mm is ideal for slicing. Being either too thick or too thin detracts from the true charm of the chashu. 🔪
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