Quick, Simple, and Tasty Char Siu

Name: Quick, Simple, and Tasty Char Siu
Yield: 4 servings
Cuisine: American
Ingredients: 500 grams Pork belly (block); 2 tbsp Kombu tea; 200 ml Water; 100 ml Soy sauce; 100 ml Sake; 2 tbsp Sugar; 1 Japanese leek (green part); 1 knob worth Sliced ginger

cookpad.japan @cookpad_jp

For two years now, I've been on a journey to find the perfect recipe for the best char siu. Finally, I've managed to settle down and put this recipe together.

I recommend you poke a few holes into the aluminum foil when using as a drop lid. Also, make sure that it covers the meat tightly.
You can also make this with pork roast blocks. I've tried using this amount of sauce for 1kg block of meat. If you have any leftover sauce, freeze that in a zip bag to make char siu or fried rice in the future. For 4 servings. Recipe by Ka-ka@

For two years now, I've been on a journey to find the perfect recipe for the best char siu. Finally, I've managed to settle down and put this recipe together.

cookpad.japan @cookpad_jp

For two years now, I've been on a journey to find the perfect recipe for the best char siu. Finally, I've managed to settle down and put this recipe together.

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Ingredients

4 servings

500 gramsPork belly (block)
2 tbspKombu tea
200 mlWater
100 mlSoy sauce
100 mlSake
2 tbspSugar
1Japanese leek (green part)
1knob worth Sliced ginger

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Steps

1

Chop the pork belly into 2 or 3 equal chunks so that they will fit in a deep pan. Sprinkle and rub in the kombu tea.
2

When the kombu tea sinks into the meat, cook both sides on a pan until brown. Make sure to cook over high heat to make it crispy.
3

Remove the meat, and wash the pan or wipe the oil clean. Add the meat, condiments, leek, and ginger. Use aluminum foil as a drop down lid and simmer.
4

Once the sauce comes to a boil, simmer for 15 minutes over medium heat. Remove the drop lid. Simmer to reduce the sauce while you roll the meat around.
5

Remove the pan from the heat once the sauce becomes thick.
6

Here's the version using pork roast meat.