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Juicy Chashu - Recipe Video

A simple and easy to understand recipe video shows how to make Juicy Chashu.
Here is an introduction to chashu, which can be made with just a pan. You can easily make juicy chashu at home. Not only can it be eaten as is, but it is also delicious as a topping for noodles or as a bowl. Please give it a try.
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Cook time

60 minutes

Ingredients
4 servings

  • Pork belly block
    450 g
  • Cooking Water
  • Green part of Japanese leek
    50 g
  • Garlic
    1
  • Water
    1000 ml
  • (A)Cooking sake
    3 tbsp
  • (A)Grated ginger
    1 tsp
  • (B)Soy sauce
    3 tbsp
  • (B)Honey
    3 tbsp
  • (B)Oyster sauce
    1 tbsp

How to make

  1. 1. Cut the green part of the Japanese leek into 0.2-inch pieces. Thinly slice the garlic.
  2. 2. Use a fork to poke holes in several parts of the pork belly block. Place in a pan and cook over medium heat to brown the surface.
  3. 3. Add Step 1, ingredient (A), and water and heat over high heat. When it boils, reduce the heat to low, cover with a lid and simmer for about 30 minutes.
  4. 4. When the pork belly is cooked through, divide about 100 ml (1/3 cup + 4 tsp) of the cooking water and drain off the water.
  5. 5. In the same pan, add ingredient (B) and the cooking water from Step 4 and heat over medium heat. When it boils, add the pork belly block from Step 4 back in, simmer for about 10 minutes until the liquid is reduced, then remove from the heat.
  6. 6. Cut the pork into desired sizes, place on a plate, and it is ready.

Tips for cooking

You can substitute sugar for honey. The sweetness varies depending on the type, so adjust it according to your preference. This recipe uses honey. Please be careful not to let children below the age of 1 (infants) consume them. You can substitute honey with sugar. The sweetness varies depending on the type, so we recommend adjusting the taste to your liking. Use a pan with a deep bottom. The amount of water in the broth will vary depending on the pan you are using, but please put about 80% from the bottom of the pan.

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