This is actually my easier and quicker version of chashu pork. My original one is a slab of pork belly rolled and tied with kitchen twine that simmers for more than 4 hours. Someday I'll share that one with you ;) But I know you'll appreciate the quicker prep and cooking time, so let's get started!
Chashu Pork
ingredients:
• 1.5 lbs sliced pork belly
• 1 cup water
• ½ cup low sodium soy sauce
• 2 tbsp sake
• 1 tbsp mirin
• 1 shallot, halved
• 5 garlic cloves, smashed
• 2 scallion, cut to big pieces
• 1 tsp grated ginger, packed
• 3 tbsp light brown sugar
• 1.5 lbs sliced pork belly
• 1 cup water
• ½ cup low sodium soy sauce
• 2 tbsp sake
• 1 tbsp mirin
• 1 shallot, halved
• 5 garlic cloves, smashed
• 2 scallion, cut to big pieces
• 1 tsp grated ginger, packed
• 3 tbsp light brown sugar
instructions:
1) Place pork belly in a zip top bag over a plate. Mix the rest of the ingredients in a bowl and pour this marinade over the pork. Massage the marinade into the meat then squeeze as much air out of the bag as you can and seal it. Refrigerate for 6 hours to overnight.
2) When ready, take the bag out of the fridge to let pork come to room temperature for 30 minutes, then transfer all of the contents of the bag into a wide, shallow pan. Arrange the slices into a single layer. Turn the heat on to medium-high to bring it to a simmer. Once at a simmer, reduce heat to low and put the lid on. Simmer for 2 hours, turning the pork halfway through.
3) After 2 hours remove the lid and continue to simmer for 15 minutes. Turn the heat off and let pork cool in the sauce for 30 minutes to 1 hour, turning halfway through.
4) Transfer pork to a paper towel-lined plate and pat dry with another paper towel. Heat a skillet with a little bit of oil or nonstick spray over medium-high heat. Sear the pork on both sides until the edges are little bit charred. Alternatively, you may place the slices of pork under the broiler.
5) Serve chashu pork on top of ramen, in a lettuce wrap, or simply with rice.
1) Place pork belly in a zip top bag over a plate. Mix the rest of the ingredients in a bowl and pour this marinade over the pork. Massage the marinade into the meat then squeeze as much air out of the bag as you can and seal it. Refrigerate for 6 hours to overnight.
2) When ready, take the bag out of the fridge to let pork come to room temperature for 30 minutes, then transfer all of the contents of the bag into a wide, shallow pan. Arrange the slices into a single layer. Turn the heat on to medium-high to bring it to a simmer. Once at a simmer, reduce heat to low and put the lid on. Simmer for 2 hours, turning the pork halfway through.
3) After 2 hours remove the lid and continue to simmer for 15 minutes. Turn the heat off and let pork cool in the sauce for 30 minutes to 1 hour, turning halfway through.
4) Transfer pork to a paper towel-lined plate and pat dry with another paper towel. Heat a skillet with a little bit of oil or nonstick spray over medium-high heat. Sear the pork on both sides until the edges are little bit charred. Alternatively, you may place the slices of pork under the broiler.
5) Serve chashu pork on top of ramen, in a lettuce wrap, or simply with rice.
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