Chashu, a Japanese iteration of char siu, the traditional Chinese barbecued pork, is commonly presented on a bowl of steaming ramen or enjoyed on its own. While char siu is typically oven-roasted at high temperatures with Chinese five spice, hoisin, and either red yeast rice or red food coloring for its signature hue, chashu follows a different preparation method. The pork is rolled to retain its succulence, then seared and finally braised in a delectable mixture of sake, soy sauce, sugar, scallions, ginger, and occasionally mirin. Don’t let the flavorful broth go to waste – use it to braise vegetables or marinate hard-boiled eggs, perfect for topping off a bowl of ramen. In case you have trouble sourcing uncut pork belly, it’s advisable to contact the butcher in advance to secure a whole piece before it gets sliced for bacon.
Ingredients
Yield: 4 to 6 servings
- 1 (3-pound) boneless pork belly, skin removed
- 1 tablespoon vegetable oil
- 1 cup sake
- 1 cup soy sauce
- ½ cup granulated sugar
- 1 negi (Japanese long onion) or 3 scallions, cut into 3-inch pieces
- 1 (3-inch) piece ginger, scrubbed or peeled and thinly sliced
Nutritional Information
Nutritional analysis per serving (6 servings)
485 calories; 19 grams fat; 5 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 4 grams polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 17 grams sugars; 44 grams protein; 2425 milligrams sodium
Note: The information provided is an estimate by Edamam based on the available ingredients and preparation. It is not a substitute for professional nutritional advice.
Preparation
- Begin by placing the pork belly on a clean cutting board with the short side facing you. Roll the belly tightly away from you into a log. Secure the log at 1-inch intervals with kitchen string, ensuring the knots are tight to prevent unrolling. Trim any excess string.
- Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven (5½-quart) over medium-high heat. Add the pork belly and cook, rotating as needed, until it’s golden all around, approximately 12 to 15 minutes. Transfer the pork to the cutting board, discard the oil, and clean the pot of any residue.
- Pour in the sake, soy sauce, sugar, and 3 cups of water into the pot, bringing it to a boil over high heat. Return the pork belly to the pot, along with the negi and ginger. Reduce the heat to maintain a simmer. Cover with an otoshi buta, drop lid, or cartouche to cook, turning the belly halfway through, until it’s slightly tender, about 2 hours. Allow the pork to cool in the cooking liquid, then refrigerate overnight or for at least 8 hours.
- The following day, move the pork to a cutting board, remove and discard the string, and slice it thinly into ¼-inch rounds. Remove any solid fat from the cooking liquid and strain it through a fine-mesh strainer over a bowl, discarding any remaining solids. Save the excess cooking liquid for another purpose. Store the chashu in an airtight container in the refrigerator for up to 5 days.
- When ready to enjoy the chashu, heat a large cast-iron skillet over medium-high heat and cook the slices in batches, flipping once, until both sides are golden, about 4 minutes. Alternatively, warm 1½ cups of the strained stock in a large skillet over medium heat. Add the slices and heat through, approximately 3 minutes.
Tip
- A drop lid is useful for maintaining the liquid level and preventing the pork from disintegrating. If you lack an otoshi buta or drop lid, create a cartouche by folding a 12-inch square of parchment paper into a triangle. Fold it in half twice more to form a smaller triangle. Place the pointed end in the center of the pot, allowing the wider end to touch the pot’s edge; trim the wider side to fit inside the pot. Unfold it to reveal a circle.