Yakibuta (Braised pork - Japanese Char Siu)
Yakibuta (Braised pork) is a chunk of pork cooked in soy flavoured sauce over a couple of hours. It takes time to cook but it is quite simple to make. The flavour penetrates into the meat and the meat is so tender and flavoursome. Slice thinly to serve as a main dish, appetiser at room temperature or cold. It is a popular topping for ramen.Total time does not include time to marinate the meat after cooking.
- Prep time
- 10 min
- Cook time
- 2 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 950 ~1000 g (2.1~2.2lb) block of pork scotch fillet ((also called pork neck/pork collar/pork butt) tied with butcher’s twine (note 1))
- 1 tbsp oil
- 2 stems shallots ((scallions) cut into 2-3 pieces, then bruised (note 2))
- 3 cm (11/4") cube ginger (, sliced or crushed)
- 150 ml (5.1oz) sake
- 300 ml (10.1oz) soy sauce
- 80 g (2.8oz) sugar
- 1000 ml (1.1qt) water
Instructions
- 1
Add oil in a frypan over high heat. Place pork in and brown all over including sides. (about 5 min).
- 2
Transfer the pork to a deep pot, add the remaining ingredients and bring it to a boil.
- 3
Reduce heat to low and boil for 2 hours. Depending on the thickness of the meat, the cooking time varies (note 3). When a bamboo skewer can get through the meat easily, it is ready.
- 4
Cool down the pot slightly then transfer the meat to a large zip lock bag or a container which just fits the meat with sufficient height (note 4).
- 5
Pour the sauce from the pot into the bag/container so that the sauce covers the meat completely (note 4). Leave it overnight in the fridge.
- 6
Remove the meat from the bag/container onto a cutting board. Cut the string in several places and remove it gently.
- 7
Slice the meat to your liking. I usually slice it into 7-10mm (¼ - ⅜”) thick pieces (note 5).
- 8
Serve with vegetables on the side.