Name: Chashu Pork
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Yield: 8
Cuisine: Japanese
Ingredients: 2 tbsp peanut oil; 2.2 lb pork belly block, rolled and trussed; 1 2-inch knob of ginger, thinly sliced; 3 stalks of green onion, roughly chopped; 3/4 cup(s) soy sauce; 3/4 cup(s) mirin; 3/4 cup(s) sugar; 2 cup(s) water

Ingredients

Servings:

2 tbsp

peanut oil

2.2 lb

pork belly block, rolled and trussed

2-inch knob of ginger, thinly sliced

stalks of green onion, roughly chopped

3/4 cup(s)

soy sauce

3/4 cup(s)

mirin

3/4 cup(s)

sugar

2 cup(s)

water

Directions 5 steps | 130 Minutes

Step 1

In a heavy bottomed pan, heat the peanut oil on medium-high heat. Add the rolled and trussed pork belly and sear until brown on all sides. Set aside.

Chashu Pork Recipe: In a heavy bottomed pan, heat the peanut oil on medium-high heat.

Step 2

In a braising pot, combine the ginger, onions, soy sauce, mirin, sugar and water. Bring to a boil.

Chashu Pork Recipe: In a braising pot, combine the ginger, onions, soy sauce, mirin, sugar and water.

Step 3

Add the pork belly into the pot, adding more water until the pork is barely submerged. Cover the pot and simmer for 90 minutes. After 90 minutes, take the lid off and continue simmering until the cooking stock is reduced in half, about 30 minutes. Regularly skim off any foam that comes up to the surface.

Chashu Pork Recipe: Add the pork belly into the pot, adding more water until the pork is barely submerged.

Step 4

Remove pork from the pot and let cool for about 20 minutes before carving into thin slices.

Step 5

Serve chashu pork with ramen or rice. Enjoy!

Chashu Pork Recipe: Serve chashu pork with ramen or rice.

Notes:

To make carving the pork easier, you can refrigerate the cooked pork in the remaining juices overnight. The cold pork will be much easier to slice after refrigeration.

Nutrition Per Serving

View All

CALORIES

798

FAT

69.7 g

PROTEIN

13.9 g

CARBS

22.8 g

Chashu Pork Recipe

Ingredients

Directions 5 steps | 130 Minutes

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