have not done any blogging on recipes for a while.
lately, after seeing some internet recipes on cooking Japanese chashu (see a very good one by http://www.seriouseats.com on chashu pork), I did a few attempts myself, with some reasonable success. 🙂
I had also in fact undertaken a 10pax homegourmet dinner recently on 11.6.2013, where I also served 10 bowls of chasumen, which was rather well received. 🙂 the top photo (and the one right at the bottom) were taken during that dinner. 🙂
now on the cooking. I blanched a 300g belly pork in boiling water to remove the scums & then rinsed with slow running water. I then used a string (butcher twine) to tie the pork belly to make the semi-circular shape. 🙂 I prepared the braising sauce which comprised 1/2 cup sake, 1/2 cup mirin, 1 tablespoon sugar, 3 tablespoon light soy sauce and 1 cup water. I added sliced ginger (3cm block), 4 peeled garlic cloves, 1 stalk spring onions, 1 shallot quartered and heat till boiling. I added the belly pork & transfer to a preheated oven at 130degC for 1/2hr. I then let the oven cooled and set to 90degC and left the belly pork to slowly braise over 2hrs. 🙂
the result was a very tender texture of belly pork including the skin. 🙂 & it was sweet & tasty from the sauce marinade. 🙂
the above photos were from my very first attempt.
just to add – I have now perfected the 6 minutes runny yoke egg (will make a separate recipe post later!). also though the chashu would go very well with the regular ramen, I prefer the much lighter version using the thin Japanese noodles, especially when this carbo item is served as part of a 8-course menu. 🙂
the bowl on the right with the runny york egg was from the recent 10pax homegourmet dinner on 11.6.2013. 🙂
- 300g belly pork
- 1/2 cup mirin
- 1/2 cup sake
- 1/2 cup water
- 1 tbsp sugar
- 3 tbsp light soy sauce
- 4 cloves peeled garlic
- 1 shallot quartered
- 1 stalk spring onions
- 3cm ginger (sliced)
- blanch 300g belly pork in boiling water to remove the scums & then rinse with slow running water. use a string (butcher twine) to tie the pork belly to make the semi-circular shape.
- prepare the braising sauce which comprises 1/2 cup sake, 1/2 cup mirin, 1 tablespoon sugar, 3 tablespoon light soy sauce, and 1 cup water. add sliced ginger (3cm block), 4 peeled garlic cloves, 1 stalk spring onions, 1 shallot quartered and heat till boiling.
- add the belly pork & transfer to a preheated oven at 130degC for 1/2hr. let the oven cool and set to 90degC and leave the belly pork to slowly braise over 2hrs. serve or store in fridge for future use.
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