Chashu

https://cooking.nytimes.com/recipes/1025031-chashu

https://archive.ph/xZCck



Chashu is a Japanese adaptation of char siu, or Chinese barbecued pork, that’s typically served atop a bowl of steaming ramen, or on its own over steamed rice. Whereas char siu is roasted in an oven at high heat and typically includes Chinese five spice, hoisin and red yeast rice or red food coloring for its distinct color, chashu is usually rolled to maintain its moisture, seared, then braised in a flavorful liquid of sake, soy sauce, sugar, scallions, ginger and sometimes mirin. Save the rich, leftover broth for braising vegetables, or marinate peeled, hard boiled eggs in it, then use the eggs to top ramen. Uncut pork belly can sometimes be tricky to find, so call the butcher ahead of your visit to order a whole piece before they slice it for bacon.

Ingredients

Yield: 4 to 6 servings

1(3-pound) boneless pork belly, skin removed
1tablespoon vegetable oil
1cup sake
1cup soy sauce
½cup granulated sugar
1negi (Japanese long onion) or 3 scallions, cut into 3-inch pieces
1(3-inch) piece ginger, scrubbed or peeled and thinly sliced

Preparation

Step 1
Place the pork belly on a clean cutting board and arrange it so the short side is facing you. Tightly roll the belly away from you into a log. Using kitchen string, tightly tie the log at 1-inch intervals, making sure knots are secure so the pork belly doesn’t unroll. Cut any excess string.

Step 2
Heat the oil in a large, heavy-bottomed pot or (5½-quart) Dutch oven over medium-high. Add the pork belly and cook, rotating as needed, until golden all over, 12 to 15 minutes. Remove to the cutting board, then discard the oil and wipe up any large bits from the saucepan.

Step 3
Add the sake, soy sauce, sugar and 3 cups water to the pot and bring to a boil over high. Return the pork belly to the pot. Add the negi and ginger, and reduce the heat to maintain a simmer. Cover with an otoshi buta, drop lid or cartouche (see Tip) and cook, turning the belly once halfway through cooking, until slightly tender, about 2 hours. Remove from the heat and allow the pork to cool in the cooking liquid before covering and refrigerating overnight or for at least 8 hours.

Step 4
The next day, transfer the pork to a cutting board and remove and discard the string, then thinly slice into ¼-inch rounds. Remove and discard the fat solids from the cooking liquid, then strain through a fine-mesh strainer set over a bowl, discarding any additional solids. Save the leftover cooking liquid for another use. Store chashu in an airtight container, refrigerated, for up to 5 days.

Step 5
When ready to eat the chashu, heat a large cast-iron skillet over medium-high and cook the rounds in batches, flipping once, until golden on both sides, about 4 minutes. (Alternatively, heat 1½ cups of the strained stock in a large skillet over medium. Add the slices and cook until heated through, about 3 minutes.)

Tip
A drop lid helps to prevent the liquid from evaporating and the pork from falling apart. If you don’t have an otoshi buta or drop lid, make a cartouche by folding a 12-inch square of parchment paper in half into a triangle. Fold the paper in half again to make a smaller triangle; repeat two more times. (You should have a long triangle.) Position the pointed end of the paper in the middle of the pot, and tilt it so that the wide end touches the pot’s edge; trim the wider side so it fits inside the pot. (Once it’s unfolded, it should be a circle.)