Japanese Chashu Recipe

Japanese Chashu RecipeChashu is a dish made of fattier cuts of pork that are braised over low heat for a very long time. The low, slow cooking, renders out the fat while turning the tough collagen in the meat into gelatin which keeps the meat moist while making it meltingly tender.


2 well marbled pork cheeks (or pork belly)
3/4 C water
1 Tbs sugar
1 Tbs miso
2 Tbs soy sauce
2 Tbs mirin
2 Tbs sake
1? piece of ginger sliced
2 cloves garlic smashed
12 white pepper corns


Put all the ingredients in a pot large enough to accommodate the pork in one layer but small enough so the liquid more or less covers the pork. Partially cover with a lid and simmer over medium low heat for one hour, or until a fork easily passes through the meat. Allow the pork to cool in the braising liquid then remove the meat from the liquid. Wrap in plastic and chill in the refrigerator (this makes it easier to slice).
Slice the Chashu hinly against the grain and serve on top of ramen (the heat from the soup should warm it up). This is also great sliced a little thicker and warmed up on top of a bowl of rice with a little of the braising liquid drizzled on top.

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