Chashu (Japanese Braised Rolled Pork Belly)

Chashu (in japanese : 叉焼) is a popular japanese pork dish which is served often as one of the best toppings of ramen noodles (japanese style pulled-noodles soup). Chashu must be made from fatty pork belly (when you're not using pork belly, it wouldn't be called as "chashu" 😉 ), it is cooked in soy sauce mixture over medium heat until it becomes very tender, so it will melt in your mouth when you eat them. You can serve chashu also with some steamed white rice and another vegetable dishes.

In chinese cuisine, there is also a dish with the same name "charsiu" or "chashu" (in chinese: 叉燒, chāshāo) which is also made from marinated roasted BBQ pork. Please check my Chinese style charsiu pork.

Chashu (Photo credit : Veronica)

Chashu (Japanese Braised Rolled Pork Belly)

Serve : 8-10

You need :
roast string

Ingredients :
2 x 1 kg boneless pork belly
200 ml Kikoman all purpose soy sauce
5 tbsp sake
3 tbsp mirin
3 tbsp brown sugar
1 L water

Extra :
cooking oil

Steps :
Roll pork belly then tie them with roast string tightly. Set aside.

Into a pot, add in soy sauce, sake, mirin, brown sugar and water. Mix them until combined. Put pork belly into the soy sauce mixture. Cook over medium low heat with closed lid for about 1 hour or until it becomes tender.

Turn off the heat, drain the belly and wait to cool. Then slice them thinly.

Prepare a flat-bottomed pan over medium heat, add in some oil. Pan-fry pork belly slices until become golden brown on both sides. Serve with ramen noodles or steamed white rice.

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