TasteToronto | Japanese Chashu Pork Belly

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Japanese Chashu Pork Belly

Moderate

Japanese Chashu Pork Belly

Vicky Tran

Vicky Tran

Instagram
Japanese Chashu Pork Belly

Method

Japanese Chashu Pork Belly 6 Steps

  • Step 1

    If the pork belly is in 1 large piece, split it in the middle to make two equally sized and more manageable pieces. Heat a heavy-bottomed pan (cast iron is the best) on medium high heat. Add in just enough vegetable oil to thinly coat the bottom of the pan. Begin browning the pork belly piece by gently laying the meat fat side down to start into the hot pan. Allow the fat side to brown and render for approximately 5-7 minutes until deeply golden brown, repeat this process on all other sides until evenly browned.

  • Step 2

    While the pork belly is browning, peel the thumbs of ginger, and slice into 1/4 inch rounds. Combine the ginger pieces with the scallionssakelight soy saucewatermirin as well as brown sugar in a Dutch oven or oven proof braiser that will also eventually fit the pork belly. Bring the braising liquid to a gentle simmer.

  • Step 3

    Once the pork belly pieces are browned, add them to the simmering pot of braising liquid, fat side facing upwards, cover with a lid and braise in a preheated 300°F oven and cook for 2 hours, flipping the pork belly pieces halfway through.

  • Step 4

    After two hours remove from the oven, flip the pork belly pieces so that once again the fat side is facing upwards. Allow to cool completely at room temperature in the liquid and then refrigerate both pork belly and braising liquid together overnight.

  • Step 5

    The next day, use a spoon to remove any undesired and excess fat from the liquid. Remove the pieces of pork belly and set aside. Strain the liquid into another pot through a fine strainer and reduce until thick and sauce like. Adjust seasoning as needed.

  • Step 6

    Slice the pork bellies into 1/4 inch pieces, brush lightly with the reduced sauce and either place under the broiler or using a handheld blow torch, char each slice lightly. Serve with additional sauce, sliced scallions with either soft boiled eggs, ramen noodles or steamed rice.

Tags:

Toronto Recipes

Best Pork Belly Recipes

Japanese Pork Belly

Chashu Pork Belly

Japanese Chashu Pork Belly

Moderate

Japanese Chashu Pork Belly

Vicky Tran

Vicky Tran

Instagram
Japanese Chashu Pork Belly

Yields:

Serves 8

Prep Time:

0 hours 30 mins

Inactive Time:

12 hours 0 mins

Cook Time:

2 hours 15 mins

0.0

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Japanese

Main Dishes

Ingredients

Japanese Chashu Pork Belly

  • 2 pounds whole pork belly, rind removed

  • Vegetable oil, as needed

  • 2 thumbs ginger

  • 4 stalks scallions, cut into 2-inch pieces, plus additional to garnish

  • 1 cup sake

  • 2/3 cup light soy sauce

  • 1/2 cup water

  • 1/2 cup mirin

  • 3 tablespoons brown sugar

Optional Accompaniments

  • Soft boiled eggs

  • Ramen noodle soup

  • Steamed rice

Send list of ingredients to myself

Method

Japanese Chashu Pork Belly 6 Steps

  • Step 1

    If the pork belly is in 1 large piece, split it in the middle to make two equally sized and more manageable pieces. Heat a heavy-bottomed pan (cast iron is the best) on medium high heat. Add in just enough vegetable oil to thinly coat the bottom of the pan. Begin browning the pork belly piece by gently laying the meat fat side down to start into the hot pan. Allow the fat side to brown and render for approximately 5-7 minutes until deeply golden brown, repeat this process on all other sides until evenly browned.

  • Step 2

    While the pork belly is browning, peel the thumbs of ginger, and slice into 1/4 inch rounds. Combine the ginger pieces with the scallionssakelight soy saucewatermirin as well as brown sugar in a Dutch oven or oven proof braiser that will also eventually fit the pork belly. Bring the braising liquid to a gentle simmer.

  • Step 3

    Once the pork belly pieces are browned, add them to the simmering pot of braising liquid, fat side facing upwards, cover with a lid and braise in a preheated 300°F oven and cook for 2 hours, flipping the pork belly pieces halfway through.

  • Step 4

    After two hours remove from the oven, flip the pork belly pieces so that once again the fat side is facing upwards. Allow to cool completely at room temperature in the liquid and then refrigerate both pork belly and braising liquid together overnight.

  • Step 5

    The next day, use a spoon to remove any undesired and excess fat from the liquid. Remove the pieces of pork belly and set aside. Strain the liquid into another pot through a fine strainer and reduce until thick and sauce like. Adjust seasoning as needed.

  • Step 6

    Slice the pork bellies into 1/4 inch pieces, brush lightly with the reduced sauce and either place under the broiler or using a handheld blow torch, char each slice lightly. Serve with additional sauce, sliced scallions with either soft boiled eggs, ramen noodles or steamed rice.

Tags:

Toronto Recipes

Best Pork Belly Recipes

Japanese Pork Belly

Chashu Pork Belly

Japanese Chashu Pork Belly