RECIPE POST

Chashu

'Braised rolled pork belly'

Its a simple process really, but the way it has evolved through the years, chefs have developed their own
techniques and flavoring.

Here's a basic recipe for chashu.

2 kg pork belly - no skin, boneless

1 cup or 236 grams of shoyu (japanese shoyu)

1/2 cup or 118 grams of mirin

1/4 cup or 59 grams of sake (get the cheapest one)

1 stalk of leek - cleaned and cut into 1 inch long

1 knob of ginger - about 50 grams - smashed

2 cloves of garlic - smashed

2 tbsp of granulated sugar or 30 grams

Enough water to cover the meat

Roll the pork and truss so it will keep the rolled shape

Heat two tbsp. of canola oil

Sear the pork until browned

Remove and keep the oil

Add water enough to cover the meat

Let it come to a boil and skim the scum

Drain

Add all the ingredients and add enough water to cover the meat

Let it come to a simmer or about 190°F - 195°F or for visual reference, it should not have a lot of
bubbling. Don't let it boil.

Braise for exactly 2 hour and 47 minutes.

Turn off heat and let it cool down.

Slice to your liking, but I suggest about 3 mm. thick.

You can serve/eat as is or if you have a torch, use if for best results.

Lots of work for such a simple topping huh?