Chāshū

Name: Chāshū
Yield: 8 servings
Ingredients: 3 lb pork belly; 2 tsp kosher salt; 1 Tbs neutral oil; 1 cup soy sauce; 1 cup sake; ½ cup mirin; 0.33 cup granulated sugar; 6 cloves garlic; 2 in fresh ginger; 3 stalks scallions; 2 cups water

👥 8 servings

🗣️ English (detected)

category: Stews & Braises

counters: Ramen Shop, The Bowl Shop

aka: chashu, chāshū, char siu pork for ramen, チャーシュー, 叉焼, rolled pork belly, braised pork belly for ramen, ramen pork, nibuta

pairs-with: shoyu-tare, tonkotsu-ramen, shoyu-ramen, shio-ramen, miso-ramen

slack: forgiving — warm belly tears under a knife, so the eight-hour chill in its own liquid is not optional if you want thin slices

step: chill in the liquid 8 hr, then slice thin

#pork #japanese #braise #ramen #make-ahead

From: John Chen's Tabular Recipes

🥘 Ingredients

pork belly 3 lb
kosher salt 2 tsp
neutral oil 1 Tbs
soy sauce 1 cup
sake 1 cup
mirin ½ cup
granulated sugar 0.33 cup
garlic 6 cloves
fresh ginger 2 in
scallions 3 stalks
water 2 cups

🍳 Cookware

kitchen twine
Dutch oven

1

The braising liquid comes out of this a tare — one preparation, two jobs, and both are worth keeping.
2

Roll pork belly into a tight log with the grain running the length of it, rub it with kosher salt , and tie it at 1-inch intervals with kitchen twine .
3

Brown @&( timer in neutral oil in a heavy Dutch oven 8 min , turning it onto every face until the whole outside is deep gold.
4

Braise @&( timer in soy sauce , sake , mirin , granulated sugar , garlic , fresh ginger , scallions and water , covered, at a bare tremble 3 hr , turning it every 45 minutes so every face spends time under the liquid.
5

Chill @&( timer in its liquid 8 hr , then untie the log and slice it into 1/8-inch rounds. Strain the liquid and reduce it by half for a chāshū tare.

Actions

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