Chashu Pork

Updated at: Wed, 16 Aug 2023 23:58:29 GMT

Step 1

Roll chashu with cooking twine

Step 2

*Slow Cooking* -Put everything in a pot except for the sauce -Pork should be placed skin-side down because it takes longer to cook. -Boil on low-to medium heat. 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). -Put lid on, slightly covering the pot -Simmer for 1.5 hour for a firm yet tender texture or cook for 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.

Step 3

*Caramelize the Pork* -If using a pan, place the pork on a cold pan with some oil. Cook on medium heat until you have a nice brown color all the way. *It will splatter so please be careful* -If using oven, drizzle some oil on the skin, then cook it at 220℃ (428F) for 10-15 mins until coloured. *The reason we do this after boiling is that it will not coloured properly or forming hard crackling if you do it before. Caramelizing after boiling create nice colour with the flavor yet the texture is soft.

Step 4

*Making the sauce* Strain the cooking liquid. -Put everything for the sauce on the pan and boil on high. -Once boiled, turn the gas off. Drop the pork. Baste few minutes. (This is important! This is what gives its deeper color!) -Leave on a plate to chill, then keep them in a zip lock bag or container for overnight. ( If you don’t have the time to leave it overnight, leave it in for 30 minutes but I highly suggest to leave it overnight. *The meat will absorb the sauce and you will not have much left tomorrow* So I highly recommend to use all the cooking liquid to make big batch of sauce.

Step 5

Ramen Egg (Optional) - Boil water and add 4 tbsp of salt -While water is boiling, put cold water and ice in a separate bowl for the eggs - Cook eggs for 7:25 minutes and once finished place in ice bath immediately to stop cooking -Once chilled, peel

Step 6

Chapter 6: Next day] -Take out the chashu from the bag and cut the twine -Slice thinly or to your preference -Warm up the sauce. You can eat the cold chashu wit it. -If you want hot chashu, sear on a pan or blow torch just for one side. -Serve over a hot bowl of rice or ramen!

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