Japanese Chashu Pork

Gather the ingredients. Cut the ginger into thin slices. Cut the white part of the green onions into halves or thirds. Peel the garlic gloves.

Sprinkle the ¼ teaspoon of kosher salt evenly on the inner side of the pork belly block and massage gently. Then roll the pork belly block tightly to a log (as depicted). Use kitchen twine to first tightly tie a double knot at the end of the log (the twine should be at least 1 inch from the edge of the log). Then wrap the twine again and tie another knot. Then tightly wrap the kitchen twine around the log, leaving no more than 1 inch (~2.5 cm) gaps between the twine each time you wrap it around the log. Slowly work your way towards the other end of the log. Once the twine is close to the other end of the log (around one inch from the end), wrap the twine around the same loop a few times and tie a double knot at the end.

Heat 2 tablespoons of vegetable oil in a Dutch oven at medium-high to high heat. Add the entire pork belly log to the pot. Sear one side of the log at a time until all sides are nicely browned (due to the high heat, use a splatter screen to prevent oil from splattering). This step should take about 12 mins.

Transfer the seared pork log onto a plate. Pour out the oil remaining in the Dutch oven. Keep the heat at medium-high, then add back the pork belly log along with the rest of the ingredients at the same time: ginger slices, green onion parts, whole garlic gloves, 1 cup mirin, 1 cup soy sauce, 1 cup sake, 2 tablespoons of sugar, and about 2 cups of water (if using non-rolled pork belly block, start with 1 cup of water). Mix well.. The pork belly log should be at least half immersed in the liquid. If not, add more water until the log is half immersed.

Cover and watch closely. Once the liquid starts boiling, remove the lid. If foam starts forming, skim off with a mesh skimmer. Turn the heat to medium-low to maintain a simmer. Then put the glass lid on and rotate the meat every 30 minutes or so to allow the log to be evenly cooked in the liquid. Braise the meat for about 2 hours while making sure a simmering state is always maintained.

When 2 hours is up, turn off the heat. Transfer the Chashu log onto a plate to cool off. Most likely the liquid has been reduced to half or ¼ of the original amount. If there is more than half of the flavor liquid left, raise the heat to high to bring the liquid to a boil. Then leave the Dutch oven uncovered for about 5 minutes to allow the liquid to thicken a bit.

Once the Chashu log is completely cooled off, it will be much easier to slice. However, it’s best to immerse the Chashu log in the remaining liquid (filter out the solids and solidified fat if possible) and refrigerate them together in a glass container overnight. This further harden the shape of the log and allows more flavors to be absorbed into the meat. The log will also be much easier to slice after being in the fridge overnight.

For serving, set a broiler to high. Slice the Chashu log into the desired number of slices of no more than ¼ inch (~0.5 cm) thickness. Line a broiler safe baking sheet or pan with aluminum foil. Transfer the Chashu slices to the baking pan. Then brush each individual Chashu slice with some of the liquid that was left in the container. Do not skip this brushing step. It will add more flavor and juice to the final Chashu.

Broil the Chashu for 1-2 minutes until the surface is slightly seared. Watch the broiling process closely to prevent burning the Chashu. Alternatively, you can use a propane torch to sear the Chashu.

Serve the Chashu slices with Japanese Ramen noodles, rice, or make a Japanese Chashu pork sandwich. It will taste great with anything! The remaining Chashu pork can be stored with the liquid for a week in a refrigerator. The liquid can also be used to make ramen eggs or mixed with noodles or rice for added flavor.