Chashu pork (Japanese braised pork belly)
Begin by slowly simmering the pork at a low temperature to tenderize it. Letting it sit overnight allows the flavors to deeply penetrate the meat, resulting in a simple yet delicious chashu.
I'd like to use pork shoulder but you can use this recipe insted of Pork belly. #japanesefood #CA2025
Chashu pork (Japanese braised pork belly)
Begin by slowly simmering the pork at a low temperature to tenderize it. Letting it sit overnight allows the flavors to deeply penetrate the meat, resulting in a simple yet delicious chashu.
I'd like to use pork shoulder but you can use this recipe insted of Pork belly. #japanesefood #CA2025
Open in Cookpad AppSteps
- 1
Fill a pot with water and start heating it. Add pork and green part of leek to use to remove the meat’s odor. You don’t need to bring it to a boil. Let it gently simmer over low heat for 45 minutes. Take your time and let it cook slowly.
- 2
Remove the pork from the water and gently pat it dry with a paper towel.
Next, heat some oil in a frying pan and sauté the garlic. Once the garlic becomes fragrant, add the pork and sear it on all four sides until nicely browned. Be careful not to burn the garlic—move it to the side of the pan or take it out if necessary. - 3
Place the pork and all the seasonings into a pot that’s not too large.
Add the garlic if you'd like. It’s okay if the pork isn’t fully submerged in the liquid. Simmer the pork for about 3 minutes on each side. At this stage, you can add boiled eggs and marinate them together.
- 4
Take the pork out of the pot and let it cool. Once it has cooled down, place it in a bag or container and refrigerate it. Let it chill overnight.
The next day, you'll have tender and flavorful chashu ready to enjoy.
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