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..
- 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
- Place pork belly in a clean surface and roll it into a log with skin facing out.
- Using a butchers twine tightly secure pork belly in 1 inch intervals.
- 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.
- Remove pork from the oven and the Dutch oven, refrigerate then let it cool.
- Thinly slice pork belly when ready to use and reheat it with any soup broth.