Traditional Chashu Pork
Ingredients
- 800 gPork belly (whole)
- 150 mlsoy sauce (liquid)
- 100 mlmirin
- 100 mlSake or rice alcohol
- 50 gWhite sugar
- 3 pcGarlic (crushed)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (halved)
- 1 tspGinger ground
- 1 tbspSunflower oil
- 500 mlMineral water
- 30 gFresh ginger (peeled and sliced)
Method
Melt-in-your-mouth pork belly with translucent, buttery fat. The dark, reduced sauce should be syrupy and glaze the meat perfectly.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in the cooking liquid in the refrigerator for up to 4 days. The congealed fat on top helps preserve the meat.
