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Chashu (Japanese braised pork)

Prepare
less than 30 mins
Cook
over 2 hours

This Japanese adaptation of the Chinese dish char siu is seasoned with sugar, sake and dark soy sauce and braised at a low temperature for a few hours. It is then ready for using in ramen.

By The Hairy Bikers

From The Hairy Bikers' Asian Adventure

Shopping list

Ingredients

Method

  1. Put the soy sauce, sake, mirin, oyster sauce (or teriyaki sauce) and sugar in a small pan. Bring to a simmer to dissolve the sugar.

  2. Preheat the oven to 140C/300F/Gas 2.

  3. Place the pork into a small deep roasting tin. Pour over the hot liquid. Add the leek (or onion), garlic and ginger. Depending on the width of your tin, add 400-500ml/14-18fl oz of hot water – enough not to completely cover it as it will be turned every so often.

  4. Lightly cover with a double layer of foil and leave a small gap for the steam to escape.

  5. Turn the pork occasionally and cook until the pork is tender – about 2-2½ hours.

  6. Once cooked, remove from the oven, leave to cool in the liquid and put into a sealed container with the juices. Leave to cool before putting in the fridge - it is easier to carve when it is fridge cold. If using straightaway leave to rest for 20 minutes.