This Homemade Chashu is a quick version that can be prepared in just one hour. Considering the meat is cooked in such a short time, the meat gets soft and it tastes amazing! Today I want to share this method with you but I plan to share a proper method to make chashu in the future.
If you are not a fan of ramen, you still can enjoy chashu over steamed rice. I also use leftover chashu to make fried rice and I look forward to this fried rice every time I make chashu. Happy Monday everyone!
- 3/4 lb pork belly block
- 1 tsp. Konbucha* or salt
- 1/2 Tbsp. oil
- 1-2 inch ginger, sliced
- 1 Tokyo negi (or leaks/green onions), cut into 2 inch pieces of green part, and cut white part for Shiraga Negi, which you can use for Ramen Topping.
- 2/3 cup water
- 1/3 cup sake
- 1/3 cup soy sauce
- 3 Tbsp. sugar
- Cut the meat into 2 inch pieces and sprinkle Konbucha over the meat.
- In a large non-stick frying pan, heat oil over high heat and brown all sides of meat. It will take some time to brown nicely.
- While browning, put Seasonings, ginger, and Tokyo negi in a small/medium pot (Dutch oven if you have one).
- After the meat is browned, transfer it to the pot and place otoshibuta (drop lid) on top of the meat. You cannot use regular lid for this cooking. The sauce doesn't have to cover the meat because otoshibuta ensures that the heat is evenly distributed so the ingredients cook quickly and evenly. The cooking liquid circulars towards the lid and coats the top of the ingredients without having to stir or spoon. Also, the otoshibuta holds ingredients in place so they dont’ move around and don’t break apart.
- Start cooking over medium high heat. Once it starts to simmer, lower the heat to medium low. Cook the meat, occasionally turning the meat, until liquid is ¼ inch left in the pot.
- Once the liquid starts to get low, stay around in the kitchen as the meat can easily get burnt if there is no liquid left. After 15-20 minutes or so, bubbles start to appear. You are getting close to the end. Turn off the heat when you see the bottom of the pot when you slide the meat. The sauce is now thickened and meat is shiny.
- Take out the meat and cut into thin slices. Transfer them in an air-tight container and pour the leftover sauce in the container until you are ready to serve.
* Sometimes the package might be translated into "Kombucha", but this is NOT Kombucha, which is a fermented drink. Konbucha/Kobucha/Kombucha is from Kombu seaweed and it is full of kombu glutamine and asparagine umami deliciousness. Konbucha is salty seasoning, so if you can’t find this, you can substitute with salt. However, it's missing nice umami from kombu. You can find Konbucha in the tea section in Japanese grocery store.
* If your pork belly still has rind, check this video for removing rind