Homemade Chashu Recipe

There’s something breathtaking about the transformation of a simple piece of pork belly into a mouthwatering masterpiece, and I’m here for every tender, savory moment of it. Let’s take this culinary journey together and create something truly unforgettable.

Creating the perfect homemade chashu isn’t just about great flavor—it’s also about quality ingredients. With succulent boneless pork belly simmered in soy sauce, sake, and mirin, enhanced by fresh ginger, garlic, and green onions, this dish delivers mouthwatering umami rich in essential nutrients and protein.

Homemade Chashu Recipe Ingredients

• Pork Belly: Rich in protein and provides a succulent, tender texture.
• Soy Sauce: Adds a deep umami flavor and salty richness to the dish.
• Sake: Imparts a subtle sweetness and accentuates the savory flavors.
• Mirin: Sweetens and balances the flavors with mild acidity.
• Ginger: Infuses a warm, spicy aroma and natural digestive benefits.
• Garlic: Enhances the dish with bold flavor and potential health benefits.
• Green Onions: Provides a fresh, mild onion note and vibrant color.

Homemade Chashu Recipe Ingredient Quantities

• 1.5 pounds boneless pork belly
• 2 tablespoons vegetable oil
• 1 cup soy sauce
• 1 cup sake
• 1 cup mirin
• 1/2 cup sugar
• 1-inch piece of ginger, sliced
• 3 cloves garlic, smashed
• 4 green onions, cut into pieces
• 2 cups water

How to Make this Homemade Chashu Recipe

1. Roll the pork belly tightly into a log and secure it with kitchen twine at 1-inch intervals.

2. Heat the vegetable oil in a large pot over medium-high heat. Sear the pork belly on all sides until golden brown, about 4-5 minutes per side.

3. In a large pot or Dutch oven, combine the soy sauce, sake, mirin, and sugar. Stir gently to dissolve the sugar.

4. Add the sliced ginger, smashed garlic, and cut green onions to the pot. Add the seared pork belly and pour in enough water to cover the pork.

5. Bring the liquid to a boil over high heat, then reduce the heat to low. Cover with a lid and simmer for about 2 to 3 hours, occasionally turning the pork, until tender.

6. Check after 2 hours for doneness by inserting a skewer. If it goes through easily, it’s tender. If not, continue simmering until tender.

7. Once done, transfer the pork belly to a cutting board. Remove the kitchen twine and let it cool slightly.

8. Strain the cooking liquid and reserve it for serving as sauce. Skim off any excess fat.

9. Slice the pork belly into 1/2-inch thick pieces. Arrange on a serving platter.

10. Optionally, brush the pork slices with some of the strained sauce before serving or serve the sauce on the side for dipping.

Homemade Chashu Recipe Equipment Needed

1. Rolling mat or clean surface
2. Kitchen twine
3. Large pot or Dutch oven
4. Tongs or meat fork
5. Skewer
6. Cutting board
7. Strainer
8. Ladle or large spoon
9. Serving platter
10. Knife

FAQ

• What cut of pork is best for chashu? Boneless pork belly is ideal for making chashu due to its rich, fatty layers that become tender and flavorful during cooking.
• Can I make chashu without sake? Yes, you can substitute sake with dry sherry or additional mirin if sake is unavailable.
• How long should I marinate the pork belly? It’s best to marinate the pork belly in the sauce overnight in the refrigerator to allow flavors to penetrate thoroughly.
• What is the cooking time for chashu? The pork belly should be simmered on low heat for about 2 hours or until it becomes tender and flavorful.
• Can I use a slow cooker for this recipe? Yes, you can cook the chashu in a slow cooker on low for 6-8 hours, which will yield tender and flavorful meat.
• Is there a way to make chashu crispy? After simmering, you can briefly pan-sear the chashu slices in hot oil to achieve a crispy exterior.

Homemade Chashu Recipe Substitutions and Variations

• For the soy sauce, you can use tamari for a gluten-free option or coconut aminos for a lower sodium alternative.
• If sake is unavailable, dry sherry or dry white wine can be used as substitutes.
• Use rice vinegar with a splash of sugar or honey as a substitute for mirin.
• Instead of vegetable oil, you can use canola oil or sunflower oil.

Pro Tips

1. Marination for Extra Flavor For a richer flavor, marinate the pork belly in half of the soy sauce, sake, and mirin mixture for a few hours or overnight before cooking. Remember to pat it dry before searing.

2. Achieving a Perfect Sear Ensure the pork belly is at room temperature and thoroughly dry before searing. This helps achieve a deep golden crust that locks in juices.

3. Infuse More Aromatics Add a few star anise pods and a cinnamon stick to the simmering liquid for an added layer of complexity to the flavor profile.

4. Proper Skimming Technique Throughout the simmering process, skim off any scum or foam that rises to the top. This helps keep the sauce clear and enhances the overall presentation.

5. Resting for Enhanced Texture After simmering, allow the pork belly to rest in the cooking liquid for an additional hour off the heat. This resting time allows the flavors to further penetrate and the meat to become even more tender.