Like the Chinese Char Siu the Chashu Pork 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.
- 1 kg whole piece boneless pork belly, skin-on or ready prepared roasting pork belly
- 1 cup sake
- 1 cup mirin
- 1 cup water
- 1/2 cup soy sauce
- 1/2 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.