Chashu Pork
Easy Homemade Chashu Pork Recipe with Ajitama
Today, I'm excited to share with you one of my all-time favorite recipes: homemade Chashu pork.
Not only is it incredibly flavorful and versatile, but it's also a staple ingredient in various dishes like ramen, chashu-don (rice bowl), and fried rice. Plus, I have a little twist for you - we'll be using the same sauce to make Ajitama (flavored boiled eggs, or another name Rame egg) while cooking the chashu pork.
Let’s find out how to make the easy Chashu pork at home.
RECIPE
Servings: 4-5
Time: 60 min
Ingredients:
1 piece pork belly block (approximately 1.5lb)
1/4 cup sake
1/4 cup sugar
1/2 cup soy sauce
1 cup water
2 cloves garlic, sliced
3-4 slices ginger
2 scallions
boiled eggs (optional, but highly recommended!)
Instructions:
Start by pan-grilling the pork belly block over medium-high heat. Cook each side until it turns a beautiful golden brown color.
In the same pan or a separate pot, combine the sake, sugar, soy sauce, water, sliced garlic, ginger, and scallions. Stir everything together until the sugar has dissolved completely.
Add the pan-grilled pork belly block back into the pot.
If you're adding boiled eggs to the mix (which I highly recommend!), gently place them in the sauce as well. Reduce the heat to low and let everything simmer together for 40-50 minutes.
Once the chashu pork is cooked to perfection, remove it from the pot and let it cool slightly before slicing it thinly. Arrange the slices of chashu pork and Ajitama (if using) on top of your favorite dishes like ramen, rice bowls, or fried rice. Don't forget to drizzle some of the flavorful sauce over everything for an extra burst of umami goodness!
Chashu in Japanese Cuisine Culture:
Chashu, also known as "char siu", has its origins in China but has become an integral part of Japanese cuisine, particularly in ramen dishes.
The term "chashu" itself is derived from "char siu," which translates to "fork-roast." This refers to the traditional method of cooking the meat - skewering it with long forks and roasting it over an open fire.
Chashu was introduced to Japan through Chinese cuisine, likely during the late 19th or early 20th century. With the influx of Chinese immigrants to Japan, particularly in port cities like Yokohama and Kobe, Chinese culinary influences began to merge with Japanese cooking traditions.
Initially, chashu was primarily used as a filling for steamed buns known as "nikuman" or "butaman." However, as ramen gained popularity across Japan during the 20th century, chashu found its way into ramen bowls as a flavorful topping.
Over time, the Japanese adapted and refined the recipe to suit their taste preferences. While the basic concept of marinated and roasted or braised pork remained, the Japanese version of chashu typically features a sweeter marinade compared to its Chinese counterpart. This marinade often includes soy sauce, sake, sugar, and other seasonings, giving the meat its signature savory-sweet flavor profile.
