Japanese Chashu Pork

Ingredient:

2 lbs Pork Belly (1kg)
1 knob ginger
1 Japanese scallion (Sub: 1 leek or 3 green onions)
1 tablespoon olive oil
2 cups water (480 ml)
1 cup sake (240 ml)
1 cup soy sauce (240 ml)
1/2 cup mirin (120 ml)
1/2 cup sugar (120 ml)
Shredded scallions (Shiraga Negi) and Shredded chili pepper for the garnish.


Direction:

1. Slice ginger into 1/2 inch thickness.
2. Separate a scallion into two parts. Green part to cook with pork and white part for “Shiraga Negi” for the garnish (the direction below.)
3. Tie string around the pork belly at regular intervals so that it keeps its shape while cooking.
4. Heat the olive oil in a deep pan over high heat.
5. Add the pork belly and sear on all sides until evenly golden in color.
6. Pour over water, sake, soy sauce, mirin, sugar. Add the ginger and garlic. Bring it up to simmer.
7. Cover and reduce the heat to low and simmer for 1.5 hours, turning every half an hour. 
8. Bring the heat up to medium high and simmer uncovered until brazing liquid is reduced by half.
9. Cover and refrigerate overnight.
10.Next day, remove the string and slice into thin pieces.
11. Heat the pork slices in a non-stick frying pan until golden before serving. Drizzle the brazing liquid and garnish with shredded scallion (Shiraga Negi) and shredded chili pepper.

Bon appétit!


How to make “Shiraga Negi”:
Cut white part of Japanese scallion (Negi) into 2 inch length, slice very thinly and soak in the ice water for 10 minute. The strings of onions will beautifully curl up.