Chashu (チャーシュー) is not only for Ramen topping, but also great to eat as it is!
This recipe requires a bit of work, but the result is well worth it! And you can freeze it too. So if you have a big pot, it's highly recommended to make a lot!
What's the difference between Japanese and Chinese Chashu / Cha siu?
Chinese Cha siu is cooked in an oven, but Japanese style is cooked in liquid.
Maybe, this is because ovens aren't traditional kitchen equipment in japan.
I guess when this dish came from China, the chefs tried to cook it with what they already had in their kitchen. And they called it "Chashu". (Again, this is my guess)
Maybe there is a different name of this dish in China, but this is what we call Chashu in Japan like you see it on Ramen shops.
[Serving] 4-5
[Prep time] 30 mins
[Cook time] 2-3hours
[Storage] 3-4days in a fridge. 1 month in a freezer
[Difficulty] C *(A=Hard E=Easy)
[Ingredients] (GRAM)
-Pork belly (Skin-on) 1kg
-Onion 1 each
-Green shallot 1 stalk
-Garlic 15g
-Ginger 15g
-Kombu (Dried kelp) 10g
-Water 1500ml
-Sake 3tbsp (45ml)
-Mirin 2tbsp (30ml)
-Egg some
[For the sauce]
-The cooking liquid 400ml
-Soy sauce 200ml
-Sugar 4tbsp (60ml)
[Ingredients] (OUNCE)
-Pork belly (Skin-on) 2.2lb
-Onion 1 each
-Green shallot 1 stalk
-Garlic 0.5oz
-Ginger 0.53oz
-Kombu (Dried kelp) 0.35oz
-Water 53oz
-Sake 3tbsp (1.6oz)
-Mirin 2tbsp (1oz)
-Egg some
[For the sauce]
-The cooking liquid 14.1oz
-Soy sauce 7oz
-Sugar 4tbsp (2.1oz)
[Recipe video]
(Chapter)
0:00 Roll chashu
2:00 Slow cooking
3:54 Caramelize the pork
5:10 Making the sauce
6:44 Ramen egg
7:50 Next day
9:05 Finishing touch
[instruction]
[Chapter 1: Roll chashu]
Pat dry the pork with kitchen paper.
Roll the pork as it is.
Roll tight on the corner, then make a simple knot twice.
Go to the other side, and roll few times.
Then keep it rolling to the first side
Make a knot again with the leftover string on the first side.
*You might be able to ask the butcher to do it for you.
So ask them when you buy it! Makes your life easier.
[Chapter 2: Slow cooking]
Put everything in a pot except the stuff on [For the sauce] section.
Pork should be placed skin-side down because it takes longer to cook.
Boil on low-to medium heat. The umami (deep richness) from kombu is actively developed around 60℃ (140°F). So Boil slowly to maximise the time to pass through this temperature range.
Once boiled, take off some scum (Doesn't have to be perfect. It has some flavor too).
Put a lid on. Simmer for 1.5 hour for steak like texture. 2 hours for soft texture like melt in your mouth.
Turn the pork every 30 mins.
Once cooked, chill on a plate for about 10-15 mins.
[Chapter 3: Caramelise the pork]
If using a pan, place the pork on a cold pan with some oil. Cook on medium heat until it coloured all the way.
If using oven, drizzle some oil on the skin, then cook it at 220℃ (428F) for 10-15 mins until coloured.
*The oil might splatter with the pan method. So I highly recommend to use oven.
[Chapter 4: Making the sauce]
Strain the cooking liquid.
Put everything on [For the sauce] section. Boil on high.
Once boiled, turn the gas off. Drop the pork. Baste few minutes. (Here is your photo time!!)
Leave on a plate to chill, then keep them in a zip lock bag or container for overnight.
*The meat absorb the sauce and you not gonna have much left tomorrow.
So I highly recommend to use all the cooking liquid to make big batch of sauce.
It lasts in a fridge up to few weeks, and you can freeze it too!!
[Chapter 5: Ramen egg]
Boil water, then add some vinegar.
Gently drop the eggs (Very cold one). cook on medium heat for 7 mins.
Once cooked, chill in iced water, then peel.
Soak in the sauce just like what you did with the pork. Chill overnight.
[Chapter 6: Next day]
Take the pork and eggs out from the bag. Slice the pork to your liking.
Warm up the sauce. You can eat the cold chashu wit it.
[Chapter 7: Finishing touch]
If you want hot chashu, sear on a pan or blow torch just for one side.
Serve with warm sauce, and done!
[FAQ]
Q: What is the cooking liquid?
A: The liquid you cooked the pork