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How to make Japanese Chashu (pork cut) at Bistro Bång Munakata, Part I

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:

  • Water

  • Sake

  • Dried Kombu (dries seaweed)

  • Dashi (Japanese cooking stock)

  • Ginger

  • Garlic

  • Spring onion, the green part.

  • Soy Sauce

  • Suger

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!!!