chashu 6hrs in 90degC oven

did a very good chashu yesterday on 19.12.2015. ^^

used my new miso belly pork method, reduced 1 hr to 6hr at 90degC.

for the marinade, i used 1 tsp flat sugar, 2 tbsp light soy sauce, 2 tbsp mirin, 2 tbsp sake, 1 chilli padi, 1/2 red onions cut into 4, 2 tsp chopped garlic.

chashu 6hrs in 90degC oven

texture was perfect! very tender & retaining some bite. 🙂

the tender braising at lower temperature did the trick, & the gelatine released made the pork very flavourful.

chashu 6hrs in 90degC oven

to make it easier to cut, i still left it in the fridge overnight.

chashu 6hrs in 90degC oven

the belly pork cut quite prefectly. i put it back to the oven at 40degC to warm up for 1/2hr & longer..

chashu 6hrs in 90degC oven

looked good & tasted great.

chashu 6hrs in 90degC oven

quite ideal for japanese ramen, or a chashu don (on sushi rice).

chashu 6hrs in 90degC oven

it’s an easy dish to prepare. i am planning to do this together with miso belly pork for a larger group later, maybe start of 2016. shall see. 🙂

c.h.e.f andy

ingredients :-

• 300g belly pork (this a small serving, my small oven dish can easily take 600g)
• 1 tsp flat sugar
• 2 tbsp mirin
• 2 tbsp sake
• 2 tbsp light soy sauce
• 1 chilli padi
• 1/2 red onions (or 2-3 shallots)
• 2 tbsp chopped garlic

Directions :-

1. scald belly pork with boiling water to remove scum & cleaned with running water
2. mixed sugar, mirin, sake, light soy sauce, chilli padi, red onions (or shallots) * chopped garlic in a large bowl
3. place belly pork on the side in the small oven dish & add marinade. should come up to between 1/2 & 2/3
4. place in 90degC over for 6 hrs. turn over pork at 3hrs.
5. leave in fridge overnight. cut into slices & warm up 1/2hr- in a 40degC oven.