Chashu Pork recipe / Japanese cha siu / チャーシュー

Chashu (Cha siu) recipe
Please see below for the ingredients, written recipe, FAQ, and more!!

(If you don't know or want to buy Kombu, there is a link and explanation in below)
(Chapter)
0:00 Roll chashu
2:00 Slow cooking
3:54 Caramelize the pork
5:10 Making the sauce
6:44 Ramen egg
7:50 Next day
9:05 Finishing touch
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[If you want just the Ramen egg, here it is!!]
https://youtu.be/kpljD3Q3FYY

[The link for the Oyakodon video]
https://www.youtube.com/watch?v=iChssoYXsuA

[The link for the Fried rice video]
https://www.youtube.com/watch?v=Cbv48M8h1ag&t=1s

[How to store used Kombu (Recycling kombu series)]
https://youtu.be/LupTHtPL4VY
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(Ingredients 4-5 serves)

-Pork belly (Skin-on) 1kg (2.2lb)
-Onion 1 each
-Green shallot 1 stalk
-Garlic (crashed) 15g (0.53oz)
-Ginger (Skin-on) 15g (0.53oz)
-Kombu (Dried kelp) 10g (0.35oz)

-Water 1500ml (31.31oz)
-Sake 3tbsp (45ml)
-Mirin 2tbsp (30ml)

-Egg some

[For the sauce]
-The cooking liquid 400ml (8.35oz)
-Soy sauce 200ml (4.17oz)
-Sugar 4tbsp (60g)

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(Method)

[Chapter 1: Roll chashu]
please follow the instruction in the video.

[Chapter 2: Slow cooking]
-Put everything in a pot except the stuff on [For the sauce] section.
Pork should be placed skin-side down because it takes longer to cook.
-Boil on low-to medium heat. The umami (deep richness) from kombu is actively developed around 60℃ (140F). So Boil slowly to maximize the time to pass through this temperature range.

-Once boiled, take off some scum (Doesn't have to be perfect. It has some flavor too).
Lid on. Simmer for 1.5 hour for steak like texture. 2 hours for soft texture like melt in your mouth. Turn the pork every 30 mins.
-Once cooked, chill on a plate for about 10 mins or so.
[Chapter 3: Caramelize the pork]
-If using a pan, place the pork on a cold pan with some oil. Cook on medium heat until it coloured all the way.
-If using oven, drizzle some oil on the skin, then cook it at 220℃ (428F) for 10-15 mins until coloured.

[Chapter 4: Making the sauce]
-Strain the cooking liquid.
-Put everything on [For the sauce] section. Boil on high.
-Once boiled, turn the gas off. Drop the pork. Baste few minutes. (Here is your photo time!!)
-Leave on a plate to chill, then keep them in a zip lock bag or container for overnight.

*The meat absorb the sauce and you not gonna have much left tomorrow.
So I highly recommend to use all the cooking liquid to make big batch of sauce.
It lasts in a fridge up to few weeks, and you can freeze it too!!
[Chapter 5: Ramen egg]
-Boil water, then add some vinegar.
-Gently drop the eggs (Very cold one). cook on medium heat for 7 mins.
-Once cooked, chill in iced water, then peel.
- Soak in the sauce just like what you did with the pork. Fridge overnight.
[Chapter 6: Next day]
-Take the pork and eggs out from the bag. Slice the pork to your liking.
-Warm up the sauce. You can eat the cold chashu wit it.

[Chapter 7: Finishing touch]
-If you want hot chashu, sear on a pan or blow torch just for one side.
-Serve with warm sauce, and done!!
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[FAQ]

Q: Can I skip Sake?
A: Yes you can. But you don't need to buy expensive Sake.
We Japanese use Ryorishu (Cooking sake) which is cheap.
Or Rice wine could be an another choice

Q:Can I skip Mirin?
A: You can replace with sugar

Q: I can't find Kombu
A: You can shop from the link above,
or replace with Kombu dashi powder
or Kombu concentrate
or MSG

Q:What is your frying pan?
A: The brand is "Pro cooker"
Please search "Pro cooker pan"
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[About KOMBU]

It is one of the mother ingredient of true authentic Japanese cuisine.
It's usually soaked, or boiled in water to make its stock called "Kombu dashi" (Dashi means kombu stock)

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