Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, homemade japanese chashu (braised pork). It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
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. Full recipe: www.xkindeep.com Instagram: www.instagram.com/opps_itseli A bowl of ramen is incomplete without this sensational topping, The Japanese Chashu.
Homemade Japanese Chashu (Braised Pork) is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Homemade Japanese Chashu (Braised Pork) is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few components. You can have homemade japanese chashu (braised pork) using 14 ingredients and 24 steps. Here is how you cook that.
The ingredients needed to make Homemade Japanese Chashu (Braised Pork):
- Take Meat
- Prepare 1 KG Square slice of Pork Belly
- Get 3 TBSP Cooking Oil
- Take Marinating Sauce
- Make ready 1 Cup Dark Soy Sauce
- Take 1/2 Cup Brown Sugar
- Prepare 1/2 Cup Sake
- Prepare 3 Cups Water
- Get 3 Stalks Spring Onions
- Take 20 G Ginger
- Get 2 Cloves Garlic
- Prepare Others
- Make ready 1 Ball of Cotton String
- Prepare Salt
Chashu (Braised Pork Belly) recipe for topping of tonkotsu ramen noodles. It could also be used in rice saute, fried noodles or pizza topping. I will post series of ramen (Japanese noodles) making for the next few days. How to make slow-braised Japanese-style chashu pork for ramen or steamed buns.
Steps to make Homemade Japanese Chashu (Braised Pork):
- Rough cut ginger with skin on
- Cut spring onions into halves
- De-skin garlic
- Add all marinating sauce ingredients into a saucepan
- Bring it to boil, stir and turn the heat off immediately
- Use coarse salt to clean & exfoliate meat
- Rinse the salt off with clean water
- Roll pork belly into a log
- Tie up rolled pork belly
- Pan-fry rolled pork belly for 2 mins per side until it's golden brown
- Put fried rolled pork into boiling water for 1 hour
- Remove pork belly from boiling water
- Pour marinating sauce into a shallow pan deep enough for your pork
- Heat up marinating sauce to boil
- Once it's boiling, turn the heat down to the lowest
- 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.
- Braise each side for half an hour (Total 2 hours)
- Transfer braised pork into a ziplock bag
- Use a strainer and strain remaining sauce into the ziplock bag
- Squeeze the air out and seal it tight
- Store it in the refrigerator overnight or 24 hours to marinate
- Remove braised pork from the ziplock bag
- Slice it thinly
- You may choose to blowtorch or pan-fry it to bring out the smokey taste.
Chashu comes in all shapes and sizes, probably because the Japanese adapted it from char siu, Chinese barbecue pork. They don't look anything alike because they aren't: char siu is roasted, whereas. 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.
So that is going to wrap it up with this exceptional food homemade japanese chashu (braised pork) recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
