Slow Braised Japanese Chashu Pork Recipe

Cooking Directions

• STEP 1.In a large pot, combine soy sauce, mirin, sake, sugar, ginger, garlic, and water.
• STEP 2.Add the pork belly to the pot and bring the liquid to a boil. Reduce the heat to low and simmer for 2-3 hours, or until the pork is tender.
• STEP 3.Remove the pork from the pot and let it cool slightly. Slice the pork into thin pieces and serve as desired.

Cooking Tips

• For extra flavor, marinate the pork belly in the sauce overnight before cooking.
• If you prefer a caramelized exterior, you can sear the pork belly in a hot skillet before braising.
• Leftover chashu pork can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the chashu pork as a topping for ramen, rice bowls, or even sandwiches.
• You can also use the braising liquid as a flavorful sauce or broth for your dishes.
• To reheat the chashu pork, gently warm it in a skillet or microwave until heated through.