Extra Chashu (roast Pork) Recipe

Name: Nagomi Japanese Restaurants EXTRA CHASHU (ROAST PORK) Recipe
Cook time: 4 h
Total time: 4 h
Yield: 6 servings
Cuisine: Japanese
Ingredients: 1.5 kg pork belly, skin-on, rolled and tied; 1 cup soy sauce; 1 cup mirin; 0.5 cup sake; 3 cups water; 0.25 cup granulated sugar; 50 g ginger, peeled and sliced (about 5 mm thick); 6 count garlic cloves, smashed; 4 count green onions (scallions), white parts only, tied in a knot; 2 count star anise; 1 tbs black peppercorns; 2 tsp vegetable oil (for searing); 3 cups cold water (for cooling bath); 0.5 cup chashu braising liquid (reserved and reduced as glaze); 1 tsp sesame oil; 2 tbsp thinly sliced scallions (green parts)

Inspired by Nagomi Japanese Restaurant

Time4h

Serves6

Make Extra Chashu (roast Pork) Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chashu (Braised Roast Pork)

3 1/3 lb (1.5 kg) pork belly, skin-on, rolled and tied

1 cup Aged soy sauce

1 cup Mirin

1/2 cup Sake

3 cups water

1/4 cup granulated sugar

1 3/4 oz (50 g) ginger, peeled and sliced (about 5 mm thick)

6 count garlic cloves, smashed

4 count green onions (scallions), white parts only, tied in a knot

2 count star anise

1 tbs black peppercorns

2 tsp vegetable oil (for searing)

3 cups cold water (for cooling bath)

Optional Serving / Finishing

1/2 cup chashu braising liquid (reserved and reduced as glaze)

1 tsp Toasted sesame oil

2 tbsp thinly sliced scallions (green parts)

Method

Chashu (Braised Roast Pork)

Prepare the pork

Pat the pork belly dry with paper towels. Starting on the underside, roll the slab of pork belly tightly so the skin is on the outside and the layers of fat and meat form a compact roll. Tie the roll at 1–2 inch intervals with kitchen twine to hold its shape (6–8 ties).

Sear the pork

Heat a heavy-bottomed pot or Dutch oven over medium-high heat and add 2 tsp vegetable oil. When shimmering, place the pork seam-side down and sear all around until well browned and caramelized, about 8–10 minutes total, turning carefully so the ties stay intact. Browning develops flavor for the braising liquid.

Make braising liquid

Remove the pork briefly to a plate. In the same pot, reduce heat to medium and add sliced ginger, smashed garlic, knotted scallion whites, star anise and peppercorns. Sauté 1–2 minutes until fragrant (do not burn). Add soy sauce, mirin, sake, sugar and 3 cups water, stirring to dissolve sugar and to deglaze the browned bits from the bottom of the pot.

Braise the pork

Return the pork to the pot so it is partially submerged in the liquid (add a little more water if needed to reach about 2/3 up the side of the roll). Bring to a gentle simmer over medium-low heat. Cover with a lid slightly ajar and braise very gently for 2 to 2 1/2 hours, turning the pork every 30 minutes to ensure even cooking and flavor absorption. The pork is done when a skewer or fork slides in easily and the meat is tender but still sliceable.

Cool and rest

Remove the pot from heat. Transfer the pork to a plate and allow it to cool in the braising liquid for at least 30 minutes to absorb flavors (preferably 1–2 hours). Alternatively, you can cool the pork quickly by placing the sealed pot or a covered bowl with the pork into a cold water bath for 20–30 minutes. Strain and reserve the braising liquid for serving and glazing.

Chill for slicing (recommended)

For clean, neat slices for ramen or serving, refrigerate the rolled pork in the braising liquid (or wrapped tightly) for at least 4 hours or overnight until fully chilled and firm. Chilling firms the fat and preserves slice shape.

Finishing and Serving

Reheat and glaze (optional)

Remove the chilled pork from the fridge, discard twine, and slice into 1/4 to 1/2 inch (6–12 mm) slices. Bring 1/2 cup of the reserved braising liquid to a simmer in a small saucepan and reduce until slightly syrupy (4–6 minutes). Stir in 1 tsp sesame oil. Brush or gently warm the slices in the reduced glaze for 1–2 minutes to coat and warm through.

Serve

Arrange slices on a plate or place atop ramen bowls. Spoon a little extra warm braising liquid over the slices, sprinkle with thinly sliced scallion greens, and serve immediately. Leftover chashu keeps well in the refrigerator in its braising liquid for up to 4 days and can be reheated gently in a pan or microwave.