Perfect for New Year's Feast! Authentic Char Sui (Simmered Pork Version)

Name: Perfect for New Year's Feast! Authentic Char Sui (Simmered Pork Version)
Yield: 5 servings
Cuisine: American
Ingredients: 800 to 1000 grams Pork block (such as pork shoulder); 5 Eggs; 1 Spinach; 1 Vegetable oil; 1 Thinly sliced Japanese leek (white part only); 1 enough to cover Water; 1 knob Ginger; 1 Kombu; 400 ml The pork cooking liquid; 100 ml Soy sauce; 2 tbsp Oyster sauce; 2 tbsp Shaoxing wine; 1 Japanese leek (green part); 3 tbalespoons Honey; 3 clove Garlic; 2 knobs Ginger; 1 Star anise

cookpad.japan @cookpad_jp

This stewed pork is very soft and good as a topping for ramen noodles.

Refer to this recipe for roast char siu. For 5 servings. Recipe by Cooking S Papa

This stewed pork is very soft and good as a topping for ramen noodles.

Refer to this recipe for roast char siu. For 5 servings. Recipe by Cooking S Papa

cookpad.japan @cookpad_jp

This stewed pork is very soft and good as a topping for ramen noodles.

Refer to this recipe for roast char siu. For 5 servings. Recipe by Cooking S Papa

This stewed pork is very soft and good as a topping for ramen noodles.

Refer to this recipe for roast char siu. For 5 servings. Recipe by Cooking S Papa

Saved

Ingredients

5 servings

800to 1000 grams Pork block (such as pork shoulder)
5Eggs
1Spinach
1Vegetable oil
1Thinly sliced Japanese leek (white part only)
For the cooking liquid
1enough to cover Water
1knob Ginger
1Kombu
For the sauce
400 mlThe pork cooking liquid
100 mlSoy sauce
2 tbspOyster sauce
2 tbspShaoxing wine
1Japanese leek (green part)
3tbalespoons Honey
3 cloveGarlic
2knobs Ginger
1Star anise

Saved

Steps

1

These are the ingredients. I use 800 g of pork shoulder block.
2

Flatten the pork with a meat pounder.
3

Truss up with a cotton string. Heat a generous amount of oil in a frying pan and brown the pork on all sides. This process seals the meat juices inside.
4

After browning, take the meat out and place into a shallow container. Remove the excess fat with kitchen towels.
5

Put the water, konbu, ginger, and Step 4's pork into a pot. After bringing to a boil, remove the konbu. Simmer over medium heat for 40 minutes. Skim off the scum.
6

Prepare the eggs. Leave the eggs at room temperature. Make tiny holes at the top and bottom of eggs with a pin to prevent from making cracks in the egg shells.
7

Gently place Step 6's eggs into the boiling water and cook for exactly 6 minutes. Take them out and put in cold water. Leave to cool for more than 3 minutes. Peel the shell carefully.
8

Prepare the sauce. Crush the garlic with a knife. Combine the sauce ingredients and bring to the boil.
9

After boiling, put the pork into the sauce and simmer over a medium to high heat. Move the pork from time to time and continue to simmer for 5 minutes.
10

After 5 minutes, transfer the pork and sauce into a shallow container to cool down. While cooling down, turn the pork over several times to prevent the surface from drying.
11

After it's cooled down completely, put Step 10's pork and Step 7's eggs into a plastic bag. Try to squeeze out as much air as possible from the bag.
12

When you remove the air pockets in the bag, do so in a bowl of water to make it easier . Move the bag around from time to time while soaking in the water.
13

After leaving to rest for about 2 hours, reduce the sauce a little. Put the cooked spinach on a serving plate. Drizzle the reduced sauce on top.
14

Arrange the sliced pork on the spinach and eggs. Pour the reduced sauce on top.