Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, pork belly - chasyu. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Pork belly - Chasyu is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are nice 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. Make this easy, melt-in-your-mouth Chashu pork belly recipe at home!
To get started with this particular recipe, we have to prepare a few ingredients. You can have pork belly - chasyu using 4 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Pork belly - Chasyu:
- Get 600 g pork belly
- Take 1 cup hon-tsuyu
- Make ready 1 cup water
- Take 2 table spoons sugar
Chashu is pork belly that is braised or simmered in a sweet and salty liquid consisting of soy sauce, sake, mirin and sugar until it melt in your mouth tender! Pork belly and pork shoulder are the most popular choices for Chashu because they are fatty and become tender when cooked for enough time. Chashu (Braised Pork Belly) recipe for topping of tonkotsu ramen noodles. 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.
Instructions 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
Pork belly is a tricky thing to cook. Because it has quite a bit of fat and collagen, it needs to be cooked for long periods of time before it becomes tender. Pork belly comes in different sizes depending on the butchers cut. We want the chashu to be soft and juicy. Make sure to add some water if the sauce level goes low..
So that’s going to wrap this up for this exceptional food pork belly - chasyu recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
