Char siu, a beloved technique for flavoring and cooking grilled pork, hails from local cuisines and is notably featured in Cantonese grilled meat, known as siu mei. With this delectable roasted pork chashu recipe, you can embark on a culinary journey to create your very own Asian-style main course that’s quick and bursting with flavor. Pork chashu, a cherished topping for ramen noodles, is crafted from tender, stewed pork belly marinated in a harmonious blend of soy sauce and savory seasonings. In contrast to the European method of roasting meat over moderate heat, the Japanese approach involves rolling the meat into a log and simmering it in a sauce enriched with sour cream, sake, and honey. Chashu holds a prominent place in Japanese cuisine, adorning ramen dishes and even starring in its own rice bowl known as Chashu Don.
Cooking Time: 1 hour 20 minutes
Serving Size: 4-6
INGREDIENTS:
Gather the ingredients required to create this savory masterpiece:
- 1.3 kg pork belly
- 200 ml cooking sake
- 50 ml mirin
- 500 ml soy sauce
- 110 g sugar
- 2 pieces of ginger
- 2 cloves garlic
- 1 leek
- 1 liter water
INSTRUCTIONS:
Follow these meticulous steps to craft your succulent Pork Chashu:
- Preparing the Pork Chashu: Using baker’s twine, tightly roll the pork belly, ensuring the skin remains on the outer edge. Coarsely chop the ginger, garlic, and leek.
- Creating the Flavorful Marinade: In a large saucepan, combine soy sauce, cooking sake, mirin, honey, garlic, ginger, leek, and water over low heat. Place the rolled pork belly into the mixture.
- Slow and Steady Simmering: Reduce the heat to medium-low and allow the pork belly to simmer gently for 3-4 hours. The key here is to simmer it low and slow.
- Marinating and Chilling: After simmering, let the pork cool down. Once cooled, marinate it in the sauce overnight in the refrigerator.
- Serving Your Masterpiece: When ready to serve, remove the pork from the marinade and wrap it in cling film. Slice the pork chashu thinly and serve it atop ramen noodles, steaming rice, or alongside thinly sliced vegetables.
TIPS FOR PERFECTION:
- Quality Matters: Start with high-quality pork belly. Look for well-marbled cuts to ensure a rich and tender result.
- Consistent Rolling: When rolling the pork belly, aim for an even and tight roll. This will help maintain a uniform shape during cooking.
- Prevent Overcooking: Keep a close eye on the simmering process. Overcooking may lead to a tougher texture. The pork should remain tender and succulent.
- Cool Before Slicing: Let the pork belly cool down before slicing. This makes it easier to achieve thin, uniform slices.
- Sharp Knife: Use a sharp knife to slice the chashu. This ensures clean, smooth cuts without tearing the meat.
- Reheating: If you have leftovers, gently reheat the chashu by dipping it back into the simmering sauce. This will help maintain its moisture and flavor.
- Creative Uses: Don’t limit yourself to ramen. Pork chashu can elevate various dishes, such as donburi (rice bowls), bento boxes, and sandwiches.
With these detailed instructions and helpful tips, you’re all set to savor the culinary delight of your homemade Pork Chashu. Enjoy this succulent Asian-inspired dish as it elevates your dining experience to new heights.
