Chashu (Japanese Braised Pork)
This recipe for slow-cooked soy-glazed pork belly produces tender, succulent meat that practically melts in your mouth. The pork is marinated in a flavorful mixture of dark soy sauce, sake, mirin, and oyster sauce, resulting in a rich and savory dish that is sure to impress. Slow-roasted to perfection, this pork belly is infused with aromatic leeks, garlic, and ginger, creating a mouthwatering harmony of flavors. Serve this dish hot or cold for a delectable dining experience that will leave everyone craving more.
— Constant Cookbook
Ingredients
- 175ml/6fl oz dark soy sauce
- 120ml/4fl oz sake
- 3 tbsp mirin
- 2 tbsp oyster or teriyaki sauce
- 75g/2½oz sugar
- 500g/1lb 2oz skin-on piece pork belly
- ½ leek, sliced (or 1 small onion
- 4 whole garlic
- 4cm/1½in piece ginger
Instructions
- Put the soy sauce, sake, mirin, oyster sauce (or teriyaki sauce) and sugar in a small pan. Bring to a simmer to dissolve the sugar.
- Preheat the oven to 140C/300F/Gas 2.
- Place the pork into a small deep roasting tin. Pour over the hot liquid. Add the leek (or onion), garlic and ginger. Depending on the width of your tin, add 400-500ml/14-18fl oz of hot water â enough not to completely cover it as it will be turned every so often.
- Lightly cover with a double layer of foil and leave a small gap for the steam to escape.
- Turn the pork occasionally and cook until the pork is tender â about 2-2½ hours.
- Once cooked, remove from the oven, leave to cool in the liquid and put into a sealed container with the juices. Leave to cool before putting in the fridge - it is easier to carve when it is fridge cold. If using straightaway leave to rest for 20 minutes.
Prep Time
PT30M
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