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Recipe for (Block) Chashu, adapted from Just One Cookbook
(Makes for 8-10 servings)
Ingredients:
1.2 kg Whole block pork belly, cut into 2 equal portion
1 Negi (long green onion), or leeks
1 knob ginger
1 tbsp Cooking oil
1 cup Sake (240 ml)
1 cup Soy sauce (240 ml)
2 cups Water (480 ml)
100g Sugar
Method:
1. Heat the oil in a cast iron skillet (or regular frying pan) over high heat. Sear the fat side down first, then flip over to sear all sides until brown.
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2. While searing, put all the ingredients for seasonings in a heavy-bottom pot (or cast iron) that fits the Chashu. 3. Add the Chashu and bring it to a boil, skimming the scum and foam. Then turn the heat to low/simmer.
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4. Put an Otoshibuta (drop lid) on top to press the ingredient down and limit the evaporation. (I used baking paper to cut to the shape of the pot)
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5. Simmer on low heat for next one hour, rotating Chashu every 20 minutes (keep Otoshibuta on all times!)6. After one hour plus, the liquid will be reduced in the pot. I didn't cook further to reduce the sauce though.
7. Turn off the heat and let the Chashu rest in the pot.
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8. To serve, slice the Chashu into ¼ inch pieces.
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9. Use a blow torch to sear the Chashu slices to enhance the flavor.
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10. Strain the leftover cooking sauce and refrigerate, or pour slightly to the Chashu for more taste.11. Serve as sides, or in a ramen.
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