Chashu Pork Belly Appetizer Recipe
Served with caramelized plum sauce and tomato jam
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Ingredients
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Chashu Pork Belly
Caramelized Plum Sauce
Tomato Jam
Method
Chashu Pork Belly
- 1
Prepare the Pork Belly
Roll the pork belly tightly and tie it with kitchen twine at intervals to hold its shape. This will ensure even cooking.
- 2
Make the Braising Liquid
In a large saucepan, combine soy sauce, mirin, sake, sugar, garlic cloves (smashed), ginger (sliced), and chopped green onions. Mix well and bring to a simmer over medium heat.
- 3
Braise the Pork
Add the pork belly to the saucepan, ensuring it is submerged in the liquid. Cover and simmer on low heat for about 2 hours, turning occasionally.
- 4
Cool and Slice
Once cooked, remove the pork belly from the liquid and let it cool. Once cooled, slice into thin pieces.
Caramelized Plum Sauce
- 5
Cook the Plums
In a saucepan, combine the chopped plums, brown sugar, lemon juice, cinnamon, and salt. Cook over medium heat until the plums break down and the mixture thickens, about 15-20 minutes.
- 6
Blend the Sauce
Once thickened, remove from heat and allow to cool slightly. Blend the mixture until smooth and return to the heat to simmer for an additional 5 minutes.
Tomato Jam
- 7
Cook the Tomatoes
In a pot, combine chopped tomatoes, finely chopped onion, sugar, apple cider vinegar, minced garlic, salt, and black pepper. Cook over medium heat, stirring frequently until the mixture thickens, about 30-40 minutes.
- 8
Cool and Serve
Once thickened, remove from heat and let it cool. Serve chilled or at room temperature alongside the Chashu pork belly.
