Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, homemade japanese chashu (braised pork). It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Homemade Japanese Chashu (Braised Pork) is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Homemade Japanese Chashu (Braised Pork) is something which I’ve loved my entire life. They are nice and they look fantastic.
In Japanese, Chashu is sometimes called "Nibuta" (煮豚), literally means simmered/braised pork, as opposed to "Yakibuta" (焼豚), which means barbecued pork. The Japanese enjoy Chasu as a topping for Ramen and other noodles, as well as Chasu over steamed rice in called Chashu Don, like a rice. Full recipe: www.xkindeep.com Instagram: www.instagram.com/opps_itseli A bowl of ramen is incomplete without this sensational topping, The Japanese Chashu.
To get started with this particular recipe, we have to prepare a few ingredients. You can have homemade japanese chashu (braised pork) using 14 ingredients and 24 steps. Here is how you can achieve it.
The ingredients needed to make Homemade Japanese Chashu (Braised Pork):
- Get Meat
- Get 1 KG Square slice of Pork Belly
- Get 3 TBSP Cooking Oil
- Take Marinating Sauce
- Get 1 Cup Dark Soy Sauce
- Get 1/2 Cup Brown Sugar
- Get 1/2 Cup Sake
- Take 3 Cups Water
- Prepare 3 Stalks Spring Onions
- Get 20 G Ginger
- Make ready 2 Cloves Garlic
- Get Others
- Prepare 1 Ball of Cotton String
- Get Salt
They don't look anything alike because they aren't: char siu is roasted, whereas. This Japanese adaptation of the Chinese dish char siu is seasoned with sugar, sake and dark soy sauce and braised at a low temperature for a few hours. This chashu pork (pork belly braised in soy sauce, sake, and mirin) is the perfectly tender addition to your next bowl of ramen. Homemade Japanese Curry Rice (Kare Raisu).
Steps to make Homemade Japanese Chashu (Braised Pork):
- Rough cut ginger with skin on
- Cut spring onions into halves
- De-skin garlic
- Add all marinating sauce ingredients into a saucepan
- Bring it to boil, stir and turn the heat off immediately
- Use coarse salt to clean & exfoliate meat
- Rinse the salt off with clean water
- Roll pork belly into a log
- Tie up rolled pork belly
- Pan-fry rolled pork belly for 2 mins per side until it's golden brown
- Put fried rolled pork into boiling water for 1 hour
- Remove pork belly from boiling water
- Pour marinating sauce into a shallow pan deep enough for your pork
- Heat up marinating sauce to boil
- Once it's boiling, turn the heat down to the lowest
- 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.
- Braise each side for half an hour (Total 2 hours)
- Transfer braised pork into a ziplock bag
- Use a strainer and strain remaining sauce into the ziplock bag
- Squeeze the air out and seal it tight
- Store it in the refrigerator overnight or 24 hours to marinate
- Remove braised pork from the ziplock bag
- Slice it thinly
- You may choose to blowtorch or pan-fry it to bring out the smokey taste.
View All Braising and Stewing Recipes. Chashu (Braised Pork Belly) recipe for topping of tonkotsu ramen noodles. It could also be used in rice saute, fried noodles or pizza topping. I will post series of ramen (Japanese noodles) making for the next few days. Then transfer both to a large bowl, cover and refrigerate overnight.
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