Recipe: Delicious Homemade Japanese Chashu (Braised Pork)

Homemade Japanese Chashu (Braised Pork). Japanese have adapted the famous Chinese barbecued pork called Char Siu (叉燒) as chāshū (チャーシュー). Unlike the Chinese version which requires roasting over high heat, we prepare the meat by rolling it into a log and then braising it over low heat in a sauce seasoned with soy sauce, sake, and sugar. Mix together the sake, water, soy sauce, sugar, green onions and ginger in a large pot.

Place the pork into a small deep roasting tin. Add the leek (or onion), garlic and ginger. Add pork belly (it won't be submerged). You can cook Homemade Japanese Chashu (Braised Pork) using 14 ingredients and 24 steps. Here is how you achieve it.

Ingredients of Homemade Japanese Chashu (Braised Pork)

1. Prepare of Meat.
2. You need of Square slice of Pork Belly.
3. It's of Cooking Oil.
4. You need of Marinating Sauce.
5. You need of Dark Soy Sauce.
6. Prepare of Brown Sugar.
7. Prepare of Sake.
8. Prepare of Water.
9. You need of Spring Onions.
10. You need of Ginger.
11. Prepare of Garlic.
12. You need of Others.
13. You need of Ball of Cotton String.
14. It's of Salt.

Cover with a lid left slightly ajar. Transfer contents to a sealed container and refrigerate until completely cool. Place browned pork belly into the dutch oven with the braising liquid. Place lid on the dutch oven and place in the oven on the middle shelf.

Homemade Japanese Chashu (Braised Pork) instructions

1. Rough cut ginger with skin on.
2. Cut spring onions into halves.
3. De-skin garlic.
4. Add all marinating sauce ingredients into a saucepan.
5. Bring it to boil, stir and turn the heat off immediately.
6. Use coarse salt to clean & exfoliate meat.
7. Rinse the salt off with clean water.
8. Roll pork belly into a log.
9. Tie up rolled pork belly.
10. Pan-fry rolled pork belly for 2 mins per side until it's golden brown.
11. Put fried rolled pork into boiling water for 1 hour.
12. Remove pork belly from boiling water.
13. Pour marinating sauce into a shallow pan deep enough for your pork.
14. Heat up marinating sauce to boil.
15. Once it's boiling, turn the heat down to the lowest.
16. Add pork into pan and cover it with a drop lid or seal it with an aluminium foil, and make a small hole in the middle..
17. Braise each side for half an hour (Total 2 hours).
18. Transfer braised pork into a ziplock bag.
19. Use a strainer and strain remaining sauce into the ziplock bag.
20. Squeeze the air out and seal it tight.
21. Store it in the refrigerator overnight or 24 hours to marinate.
22. Remove braised pork from the ziplock bag.
23. Slice it thinly.
24. You may choose to blowtorch or pan-fry it to bring out the smokey taste..

The Japanese Braised Pork Belly is called Chashu. Braised in a sweet and savory sauce, you can now add the tender slice of meat as topping to your next bowl of ramen. Place all of the ingredients in a large, heavy-bottomed, oven safe cocotte and bring to a gentle boil over medium heat. The pork should be super tender. Remove the pork from the sauce and, gently slice.