Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, pork belly - chasyu. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Pork belly - Chasyu is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Pork belly - Chasyu is something which I have loved my whole life.
Make this easy, melt-in-your-mouth Chashu pork belly recipe at home! Braised in a sweet and savory sauce, you can now add the tender slice of meat as topping to your next bowl. This chashu pork (pork belly braised in soy sauce, sake, and mirin) is the perfectly tender addition to your next bowl of ramen.
To get started with this recipe, we have to prepare a few components. You can cook pork belly - chasyu using 4 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Pork belly - Chasyu:
- Make ready 600 g pork belly
- Make ready 1 cup hon-tsuyu
- Make ready 1 cup water
- Prepare 2 table spoons sugar
Craving for that mouth-watering sous vide pork belly chasu paired with marinated sous vide eggs in ramen noodles? Be inspired by our recipe here. Unlike Chinese chashu or "char siu" (barbecued pork), the Japanese chashu uses pork belly that is rolled into a long cylinder and slow cooked in a pork/chicken broth. When the pork belly has browned, add it in to the pot, add the ginger Japanese Chashu actually originated from the similiar Cantonese Char Siu, a popular method of flavouring.
Steps to make Pork belly - Chasyu:
- The pork belly is usually already rolled by the butcher. You don't need to do anything to it.
- Now we just mix our hon-tsuyu water and sugar in a pot and then dip our pork belly inside and start boiling.
- I boiled mine on low heat for over an hour and kept turning the meat every 15mins. To check if it's ready, I cut right through the centre. I usually marinate in the same stock over night in a tight zip bag and eat the next day.
- Serve with your Ramen and Enjoy.
- It actually goes well with local food as well like Ugali lol
Heat canola oil in skillet over high heat and brown the pork belly fat side first. Place the pork into a small deep roasting tin. Add the leek (or onion), garlic and ginger. The Best Pork Belly Appetizer Recipes on Yummly Smokey Japanese Chashu (smoked Pork Belly) On A Traeger Grill, Pork Belly Skewers With Vietnamese Caramel Sauce.
So that’s going to wrap it up with this exceptional food pork belly - chasyu recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
