Chashu Pork
The goal is a tight, uniform roll that holds its shape under the knife. You are looking for a deep, dark glaze on the exterior and a translucent, tender interior that melts without turning to mush.
The importance of the chill
Do not attempt to slice the pork while it is hot; it will crumble. The fat needs to firm up in the refrigerator overnight before you can achieve those signature thin, uniform coins.
- Kitchen twine
- Heavy-bottomed Dutch oven
- Lid or drop-lid (otoshibuta)
- Tongs
What goes in.
- 2 lbPork belly, skin-on or off, flat rectangle
- 1/2 cupSoy sauce
- 1/2 cupMirin
- 1/2 cupSake
- 1/4 cupSugar
- 2-inchGinger, sliced into coins
- 3Green onion stalks
- 2Garlic cloves, smashed
Building the foundation
Sear the rolled pork over medium-high heat until the surface is deep brown and slightly blistered. This crust provides the texture and depth that defines the final braise.
The method.
Roll and tie
Roll the pork belly into a tight cylinder. Secure it firmly with kitchen twine every half-inch to keep the shape consistent.
Sear
Heat a heavy pot over medium-high. Brown the pork roll on all sides until the fat begins to render and the exterior takes on a mahogany color.
Braise
Add the soy sauce, mirin, sake, sugar, ginger, green onions, and garlic. Add just enough water to almost submerge the roll. Place a drop-lid or parchment paper circle directly on the surface of the liquid.
Simmer
Reduce heat to low and simmer for 2 to 2.5 hours. The liquid should barely bubble. Turn the roll every 30 minutes to ensure even color.
Chill
Remove the pork from the liquid and let it cool completely. Wrap tightly and refrigerate for at least 8 hours.
Slice
Use a sharp knife to slice the cold roll into thin rounds. Warm the slices briefly in the reserved, strained braising liquid before serving.
Other turns to take.
Spiced
Add one star anise and a small piece of cinnamon stick to the braising liquid for a subtle aromatic depth.
When it doesn't go to plan.
Save the strained braising liquid; it is packed with flavor and makes an excellent base for future ramen bowls or rice dishes.
If your pork belly has skin, score it lightly before rolling to help it absorb the braise.
Use a thermometer if you are unsure; the center should read about 190°F to ensure the connective tissue has broken down.
The ones that keep coming up.
Can I use pork shoulder instead?
Yes, but it will be much leaner and will not have the same creamy mouthfeel as pork belly. Tie it tightly as it will want to fall apart.
Why did my pork fall apart when slicing?
The pork was likely still too warm. The fat must be fully chilled to create a solid structure for slicing.
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