Char siu (叉燒) is originally a Cantonese style barbecued pork from China. Long strips of pork are skewered with long sticks and placed in an oven or over a fire.
The Japanese variant of Chashu is slightly different. The main difference is that it is not barbecued but braised (thus, it should not be called ¨叉燒¨ which literally means barbecue... Why don't they find another name? :). Often Chashu is one of the most important toppings of Ramen, Japanese noodle soup.
I LOVE both variants from my heart! Yes, I can eat them anytime!
After my intense working and socialising week in Copenhagen, now I am home and suddenly felt like making Chashu, so I went to the local supermarket to buy a block of fat pork belly! :)
After putting some salt, the meat went straight to the super hot frying pan!
It's important to fry all sides!
Meanwhile, I make some stock consisting of:
Dried Kombu (dries seaweed)
Dashi (Japanese cooking stock)
Spring onion, the green part.
Once the meat is golden brown (typical!), clean the meat with boiling water (to get rid of unnecessary fat) , and then throw into the stock!
Cover the meat and stock with Otoshibuta ( 落し蓋）. Hmmm I wonder how you translate that. It is a lid but does not cover completely... It helps to minimise the space and let the heat cook the meat evenly. Often it is made of wood but I don't have one so I substituted with cooking paper.
After simmering for one and a half hour...
It looks very good now. So I put it in the refrigerator overnight to let the taste sink into the meat.
I cannot wait until tomorrow!!!