Chashu
Ingredients 1x2x3x
- 600 g pork thigh meat
- 3～4 cloves of garlic
- 3～4 stalks of green part of green onions
- 3 slices ginger
- 45 g sugar
- 150 ml soy souse
- 150 ml sweet sake
- 150 ml sake
- 450 ml water
Instructions
- Peel the garlic, slice the ginger with the skin on into approximately 5mm thick slices, and cut only the green part of the green onions
- Pork thigh meat can be tied with cooking twine, but it's also okay not to tie it. The advantage of tying is that it helps it stay round.
- Put water, sake, mirin, soy sauce, sugar, garlic, ginger, and green onions in a pot, bring to a boil, then turn off the heat.
- Place the pork thigh meat in a frying pan over high heat and sear all sides until browned. Only sear the surface without cooking the inside.
- Put the seared meat into the pot.
- Place a makeshift lid made of aluminum foil on the pot.
- Simmer over low heat for about 1 hour and 30 minutes.
- Slice the cooked meat to complete the dish.
Notes
- Don’t discard the broth, as it can be used to make boiled eggs.
- Reducing the broth creates a sauce.
- The finished chashu can be frozen.
Tried this recipe?Let us know how it was!
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