Recipe: Succulent Melt-in-your-mouth Pork Chashu
3. Heat your skillet to medium-high heat. Sear the fat side down first, this will take about 3-4 minutes to brown nicely. Flip and repeat the sear. If you can do even the sides, continue on until all pork portions are done. Set aside on a plate.
drop lid with the foil. Form the foil into a circular lid that will fit inside the pot, this allows the moisture to escape.
6. This may take about 1 hour to 1 hour and 45 minutes on low heat. You'll know when the sauce has thickened to a dark brown glaze (Do not mistake this burned sauce! You'll smell it so keep an eye on it.) and you can draw a line on the bottom of the pan with your wooden spoon.
chashu blocks off the pan and let this cool for 5 mins on a chopping board. Slice thinly. If you want, torch or broil the sliced chashu to enhance the smoky flavour.
**You can use the braising liquid to make a super umami-packed chahan! It's sooooo yummy. Chahan is Japanese fried rice. I basically made Japanese sushi rice (yes, not just rice), and stir-fried it with minced garlic, sliced shiitake mushroom, chopped green onions, corn, the braising liquid, drizzled sesame oil and topped with sesame seeds. This rice alone is so good, you can eat it on it's own. This makes a great packed lunch as well!
***Because you can make these into fillings for buns, you can use the bun recipe used in my Siopao Asado Recipe found here. Just don't add the vegetable oil and form into buns with no fillings. This makes a good snack and if you eat about 4, then a good meal 😁.
****Umami. In my opinion, this is just the "level of the gods" taste. Seriously. If you don't know what umami is, it's the "hhhhmmmmmm yuuummmm" belly-rubbing reaction because of the savoury taste that food offers. Other than salty, sweet, bitter, and sour, this taste is mostly associated with broths, stews, or anything cooked with meats really.
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