Chasu Pork

(Marinated braised pork bely or pork shoulder)

Recipe from ramen cooking class (2019)

• Prep time: 15 minutes

• Cook time: 3 hours

• Finish time: 12+ hours

Equipment

Beyond standard kitchen equipment, the following items are also required or helpful:

• Twine for pork

• Sieve for straining

• Dutch oven

Ingredients

Chasu Pork & Sauce

Value	Unit	Item
2	lbs.	Pork belly, tied round (or shoulder or Boston butt for leaner, un-tied)
1/3	cup	Sugar
2/3	cup	Mirin
1/3	cup	Sake
1/3	cup	Soy sauce or tamari
1/3	cup	Water
6-8	count	Spring onion, only white part
2	in.	Knob of ginger, sliced

Serving Size

Serves about 4 people.

Preparation

1. Salt and season pork belly.

2. Roll the pork belly into a cylindrical shape with fat cap facing out.

3. If pork belly is too thick to roll, slice meat vertically to thin out and create longer roll.

4. Tie up pork belly tightly with cooking twine such that meat holds its cylindrical shape.

5. Cut ginger into thin slices.

6. Cut up spring onion, only keeping white parts.

Cooking

• Heat a frying pan (or cast iron skillet) to medium-high and brown all sides of pork belly.

• Transfer pork belly to dutch oven.

• Add in:

• Sugar

• Mirin

• Sake

• Soy sauce (or tamari)

• Water

• Spring onion

• Ginger

• Simmer covered on low heat for 2-3 hours on stove top.

Post-Cooking

1. Remove pork belly from dutch oven and transfer to small container.

2. Cover meat with sauce from dutch oven.

3. After meat and sauce have cooled, refrigerate overnight.

Serving

Meat

1. Remove string.

2. Slice pork belly thinly.

Sauce

1. Strain liquid with a sieve and pour into sauce pan, discard solids.

2. Bring liquid to boil, then reduce to simmer.

3. Simmer until reduced and thickened.

4. Set aside and use sauce as topping.