Homemade Japanese Chashu (Braised Pork)
Homemade Japanese Chashu (Braised Pork)

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Homemade Japanese Chashu (Braised Pork) cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Homemade Japanese Chashu (Braised Pork) dishes which you make.

Alright, don’t linger, let’s practice this homemade japanese chashu (braised pork) formula with 14 components which are absolutely easy to find, and we have to process them at the very least through 24 actions. You should invest a while on this, so the resulting food could be perfect.

Composition of Homemade Japanese Chashu (Braised Pork):
  1. Need - Meat
  2. You need 1 KG Square slice of Pork Belly
  3. Give 3 TBSP Cooking Oil
  4. Need of Marinating Sauce
  5. Take 1 Cup for Dark Soy Sauce
  6. Make ready 1/2 Cup Brown Sugar
  7. Need 1/2 Cup for Sake
  8. Provide 3 Cups of Water
  9. Get 3 Stalks of Spring Onions
  10. Prepare 20 G - Ginger
  11. Prepare 2 Cloves of Garlic
  12. Require - Others
  13. You need 1 - Ball of Cotton String
  14. You need of Salt
Homemade Japanese Chashu (Braised Pork) how to cook:
  1. Rough cut ginger with skin on
  2. Cut spring onions into halves
  3. De-skin garlic
  4. Add all marinating sauce ingredients into a saucepan
  5. Bring it to boil, stir and turn the heat off immediately
  6. Use coarse salt to clean & exfoliate meat
  7. Rinse the salt off with clean water
  8. Roll pork belly into a log
  9. Tie up rolled pork belly
  10. Pan-fry rolled pork belly for 2 mins per side until it's golden brown
  11. Put fried rolled pork into boiling water for 1 hour
  12. Remove pork belly from boiling water
  13. Pour marinating sauce into a shallow pan deep enough for your pork
  14. Heat up marinating sauce to boil
  15. Once it's boiling, turn the heat down to the lowest
  16. 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.
  17. Braise each side for half an hour (Total 2 hours)
  18. Transfer braised pork into a ziplock bag
  19. Use a strainer and strain remaining sauce into the ziplock bag
  20. Squeeze the air out and seal it tight
  21. Store it in the refrigerator overnight or 24 hours to marinate
  22. Remove braised pork from the ziplock bag
  23. Slice it thinly
  24. You may choose to blowtorch or pan-fry it to bring out the smokey taste.

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