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Devour.Asia

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You are here: Home / All Recipes / Slow Cooker Chashu (Japanese Braised Pork Belly)

Slow Cooker Chashu (Japanese Braised Pork Belly)

Connie Veneracion
To cook melt-in-the-mouth chashu, roll and tie a slab of pork belly, sear in hot oil then slow cook in a mixture of soy sauce, sake and mirin. Cool and chill overnight to make slicing easier.
Chashu (Japanese braised pork belly) with bowl of ramen in background
Prep Time 10 mins
Cook Time 5 hrs 15 mins
Chilling time 1 d
Total Time 1 d 5 hrs 25 mins
Course Condiment, Main Course
Cuisine Japanese
Servings 6 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 kilogram pork belly
  • salt, optional
  • pepper, optional
  • 2 to 3 cups cooking oil
  • 2 stalks leeks
  • 1 one-inch knob ginger
  • ½ cup Japanese soy sauce
  • ½ cup sake
  • ½ cup mirin
  • 1 cup bone broth, (must be well seasoned)

Instructions
 

  • Wipe the pork belly dry with kitchen paper.
  • Lay the pork belly flat, skin side down. Sprinkle the meat with salt and pepper (optional step).
  • Roll the pork belly tie up with kitchen twine as tightly as you can.
    Rolled and tied pork belly for chashu
  • Heat the oil in a wok and brown the rolled pork belly. For best results, turn the belly every few minutes to get even coloring.
    Searing pork belly in hot oil
  • In the slow cooker, stir together the soy sauce, sake, mirin and the bone broth, then drop in the browned pork belly.
    Braising browned pork belly to make chashu
  • Add the leeks and ginger.
  • Set the slow cooker on HIGH and cook the pork belly for five hours. For even coloring, AFTER the first two hours (the liquid will be bubbling by then), give the pork quarter turns every hour.
  • Cool the pork in the liquid.
  • Scoop out the pork, allow to drip and place in a container with a tight lid. Chill in the fridge overnight.
  • Take the pork out of the fridge and cut into slices.
    Sliced chashu (Japanese braised pork belly)
  • Your chashu (Japanese braised pork belly) is now ready to go into your bowl of ramen.

Notes

To make sure that the chashu is hot when served, when you ladle the hot broth into the bowl of ramen, ladle over the pork directly.
Ramen with chashu (Japanesed braised pork belly) and soy sauce eggs
Keyword Pork Belly
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About Connie Veneracion

To feed my obsession with Asian cultures, I created Devour Asia. Why Asia? It goes back to my childhood through early adulthood. Chinese food, Samurai and Voltes V, Asian Civilizations and World History. Read more.

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