Traditional Chashu Pork

Melt-in-your-mouth pork belly with translucent, buttery fat. The dark, reduced sauce should be syrupy and glaze the meat perfectly.

• Prep time: 20 min
• Cook time: 120 min
• Difficulty: Medium
• Calories: 1224
• Protein: 21 g
• Carbs: 27 g
• Fat: 110 g

Ingredients

• 800 g Pork belly ( whole )
• 150 ml soy sauce ( liquid )
• 100 ml mirin
• 100 ml Sake or rice alcohol
• 50 g White sugar
• 3 piece Garlic ( crushed )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( halved )
• 1 tsp Ginger ground
• 1 tbsp Sunflower oil
• 500 ml Mineral water
• 30 g Fresh ginger ( peeled and sliced )

Instructions

1. Preparation and trussing

   Roll the pork belly onto itself, skin side out. Tie firmly with butcher's twine to obtain a regular roast. The roll must be compact for even cooking.

2. Searing the meat

   Heat the sunflower oil in a pot. Sear the pork on all sides until the skin is golden and crispy. The fat should start to color without burning.

3. Slow simmering

   Add soy sauce, mirin, sake, sugar, crushed garlic, halved green onions, ground ginger, and sliced fresh ginger. Add mineral water to cover. Bring to a boil, then reduce heat to minimum. Cover and simmer for 1h30. The meat is ready when it yields under finger pressure.

4. Reduction and glazing

   Remove the lid and increase the heat. Regularly baste the meat with the cooking juices. The liquid should reduce by half to become a dark, syrupy glaze that coats the spoon.

Chef's tips

• Let the meat cool in its juice before slicing for much cleaner cuts.
• Strain the leftover cooking liquid to season rice bowls or marinate soft-boiled eggs.

Storage

Store in the cooking liquid in the refrigerator for up to 4 days. The congealed fat on top helps preserve the meat.