Chashu (Japanese braised pork)
This Japanese adaptation of the Chinese dish char siu is seasoned with sugar, sake and dark soy sauce and braised at a low temperature for a few hours. It is then ready for using in ramen.
Ingredients
- Soy Sauce100 ml
- Sake50 ml
- Mirin50 ml
- water450 ml
Instructions
6 steps- 1
Put the soy sauce, sake, mirin, oyster sauce (or teriyaki sauce) and sugar in a small pan. Bring to a simmer to dissolve the sugar.
- 2
Preheat the oven to 140C/300F/Gas 2.
- 3
Place the pork into a small deep roasting tin. Pour over the hot liquid. Add the leek (or onion), garlic and ginger. Depending on the width of your tin, add 400-500ml/14-18fl oz of hot water - enough not to completely cover it as it will be turned every so often.
- 4
Lightly cover with a double layer of foil and leave a small gap for the steam to escape.
- 5
Turn the pork occasionally and cook until the pork is tender - about 2-2½ hours.
- 6
Once cooked, remove from the oven, leave to cool in the liquid and put into a sealed container with the juices. Leave to cool before putting in the fridge - it is easier to carve when it is fridge cold. If using straightaway leave to rest for 20 minutes.
Nutrition
1 serving ≈ 600 g
Nutrition values are estimates. - means data is unavailable.
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