Chashu Pork

Chashu Pork Wide

There are several dishes in the Japanese cuisine that were derived from the Chinese like the Ramen from Lamian, the Gyoza from the Jiaozi and this recipe for today the Chashu where it was derived from Char Siu.


Like the Chinese Char Siu this recipe is made out of pork seasoned with honey and soy sauce but the similarity ends there as the Japanese version is braised not roasted and it does not use any red food colouring as well as the five spice powder. Like its Chinese counterpart it is also served on noodle soup dishes more particularly the ramen.

A key ingredient to a delicious bowl of hot soup with noodles but you can also enjoy it in a different way you wish like using it with buns and rice.

Before we go on to the recipe Ang Sarap and Tuttle Publishing is giving away 3 books which contains Singapore Cooking plus your choice of 2 books (worth US$20.00 and below) from the Tuttle Publishing range. Competition is open for 2 weeks and we accept entries worldwide, just fill in your details on this competition page to join..

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Chashu Pork
 
Prep time
Cook time
Total time
 
Serves: 1 chasu log
Ingredients
  • 1 kg whole piece boneless pork belly, skin-on or ready prepared roasting pork belly
  • 1 cup sake
  • 1 cup mirin
  • 1 cup water
  • ½ cup soy sauce
  • ½ cup brown sugar
  • 6 pcs spring onions, chopped
  • 6 garlic cloves
  • 1 thumb sized ginger, thinly sliced
  • 2 pcs large shallots, cut in half
Instructions
  1. Place pork belly in a clean surface and roll it into a log with skin facing out.
  2. Using a butchers twine tightly secure pork belly in 1 inch intervals.
  3. In a Dutch oven place the pork belly together with all remaining ingredients, cover oven and bake for 140C turning occasionally for 3 to 4 hours or until pork is tender.
  4. Remove pork from the oven and the Dutch oven, refrigerate then let it cool.
  5. Thinly slice pork belly when ready to use and reheat it with any soup broth.

 


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12 Responses

  1. kiwidutch says:

    Yum that looks good!!! 🙂

  2. suituapui says:

    Nice! Bet that tastes awesome. Never tried cooking my own, would just go out and buy.

  3. Oh doesn’t this look outstanding. Serve with buns and rice? What a winner of a dish.

  4. kitchenriffs says:

    Gorgeous photo! Really great recipe, too. Love this — thanks.

  5. That looks so delicious! I bet it’s so tender after 4hrs!

  6. I’ll take one to go please. Far out… looks fricken amaze! Honey & soy is a stella seasoning combo.

  7. Oh and I just got a pork loin. Now I need to get some sake! This looks amazing.

  8. Peggy says:

    Mmmm. Must do this one soon. So many uses for this pre-roasted pork. Love to have it around for soups.

  1. June 16, 2015

    […] Chashu Pork […]

  2. August 7, 2015

    […] main orders arrived first was the Chashu Ramen ($14.00), noodles in original soy base served with chashu pork, egg, bok choy, spring onion and bamboo shoots. This was good and meaty, there were lots of thick […]

  3. June 22, 2016

    […] different ramen the time we visited the place first was the Tonkotsu style ramen topped with extra Chashu Pork and Bamboo Shoots ($14.00), its full of flavour and it’s so good I want to suck the bowl dry, if […]

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