Stewed Pork Appetizer ( Chashu )
Slice white parts of green onion, soak, and drain. Rub salt on pork, brown in oil. In pot, combine seasonings, ginger, green onion, and pork. Simmer in water, sake, soy sauce for 1 hr. Remove cover, reduce liquid. Slice thin, store airtight. Serve in soups, ramen, or with rice. Enjoy!
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Servings: 4 servings
Calories: 76kcal
Cost: 20
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Equipment
Ingredients
- 1 pound pork belly block, skin or rind removed (do not remove the fat)
- 1 teaspoon salt
- 1/ tablespoon cooking oil
- 2 tablespoons ginger peeled and sliced
- 1 stalk negi Welsh onion or green onion, cut into 2-inch pieces, green and white parts separated
Instructions
- Make sure to separate any green parts from the core of the white part of the negi or green onion.
- Slice the white parts thinly and soak in cold water for 10 minutes.
- Drain well and cover with plastic wrap. Set aside.
- Rub the salt over the pork.
- If your pork belly block is too large, roll it with the fat side out and tie it with twine. Small blocks may be kept as they are.
- In a skillet or frying pan, heat the oil over high heat.
- Brown the pork belly evenly on all sides (about 10 minutes).
- Combine the seasonings in a pot large enough for the pork to fit. Place the pork in the pot, together with the ginger and green parts of the negi or green onion.
- Add water,sake, soy sauce just up to the surface of the pork, and bring it to a boil. Cover with an otoshibuta or aluminum foil.
- Set the heat to medium-low and simmer the pork, turning from time to time, until the liquid is about 1/2 inch deep (about 1 hour). (At this point, you may set aside and freeze some of the chasu broth to be used for seasoning tonkatsu ramen.)
- Remove the otoshibuta and continue cooking until almost no liquid is left. Be careful not to scorch the pork but if you can, use the heat of the pot to caramelize the surface of the pork. Or remove the meat from the pot and use a propane torch to sear its surface.
- Cut the pork as thinly as possible. To store, allow it to cool and pack it in an airtight container. It keeps for 5 days in the refrigerator, and 3 weeks in the freezer.
- Serve in soups, ramen noodles, rice, and more.
Video
Notes
The most important step in making a chashu is choosing the right cut of pork. If you're looking for the best flavor, go for the fattier pork belly. This cuts contain more fat than the leaner cut, and the flavor will be more pronounced. Choosing the correct cut is essential, and you'll have a great meal to share with family and friends. If you're a beginner, you'll want to try a smaller portion first.
Nutrition
Serving: 1serving | Calories: 76kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1664mg | Potassium: 61mg | Fiber: 1g | Sugar: 9g | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.