Homemade Japanese Chashu (Braised Pork)

How to Making Recipes Homemade Japanese Chashu (Braised Pork) using 14 ingredients and 24 steps

Homemade Japanese Chashu (Braised Pork) - 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. Make this easy, melt-in-your-mouth Chashu pork belly recipe at home! Braised in a sweet and savory sauce, you can now add the tender slice of meat as. Make fresh restaurant-style Japanese chahsu pork ramen with our recipes for both braised pork belly chahsu and roasted pork shoulder chahsu. - If in case you have a ardour for cooking and you spend numerous time in your kitchen, then most likely you might have a considerable quantity of recipes on hand. Some cooks have an orderly organization system and a few don't. If you end up usually shuffling through mounds of recipes and never finding what you're looking for, then it is advisable to do some organizing.

Soy sauce ramen, on the other hand, has a more subtle taste and is more.

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.

You can cook Homemade Japanese Chashu (Braised Pork) using 14 ingredients and 24 steps. Here is how you cook that.

Ingredients make Homemade Japanese Chashu (Braised Pork)

1. Prepare Meat.
2. You need 1 KG Square slice of Pork Belly.
3. You need 3 TBSP Cooking Oil.
4. You need Marinating Sauce.
5. You need 1 Cup Dark Soy Sauce.
6. It's 1/2 Cup Brown Sugar.
7. You need 1/2 Cup Sake.
8. It's 3 Cups Water.
9. It's 3 Stalks Spring Onions.
10. Prepare 20 G Ginger.
11. Prepare 2 Cloves Garlic.
12. You need Others.
13. You need 1 Ball of Cotton String.
14. It's Salt.

Homemade Japanese Chashu (Braised Pork) instructions

1. Rough cut ginger with skin on.
2. Cut spring onions into halves.
3. De-skin garlic.
4. Add all marinating sauce ingredients into a saucepan.
5. Bring it to boil, stir and turn the heat off immediately.
6. Use coarse salt to clean & exfoliate meat.
7. Rinse the salt off with clean water.
8. Roll pork belly into a log.
9. Tie up rolled pork belly.
10. Pan-fry rolled pork belly for 2 mins per side until it's golden brown.
11. Put fried rolled pork into boiling water for 1 hour.
12. Remove pork belly from boiling water.
13. Pour marinating sauce into a shallow pan deep enough for your pork.
14. Heat up marinating sauce to boil.
15. Once it's boiling, turn the heat down to the lowest.
16. 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..
17. Braise each side for half an hour (Total 2 hours).
18. Transfer braised pork into a ziplock bag.
19. Use a strainer and strain remaining sauce into the ziplock bag.
20. Squeeze the air out and seal it tight.
21. Store it in the refrigerator overnight or 24 hours to marinate.
22. Remove braised pork from the ziplock bag.
23. Slice it thinly.
24. You may choose to blowtorch or pan-fry it to bring out the smokey taste..

Homemade Japanese Chashu (Braised Pork) - I will post series of ramen (Japanese noodles) making for the next few days. This chashu pork (pork belly braised in soy sauce, sake, and mirin) is the perfectly tender addition to your next bowl of ramen. [Photographs: J. This Japanese Chashu recipe approximates Santouka Ramen's toroniku, made with pork cheek that's braised until meltingly tender. Chashu is a dish made of fattier cuts of pork that are braised over low heat for a very long time. The low, slow cooking, renders out the fat while turning the tough. How to make slow-braised Japanese-style chashu pork for ramen or steamed buns. Chashu comes in all shapes and sizes, probably because the Japanese adapted it from char siu, Chinese barbecue pork. Thank you and good luck