Chashu

I miss Japan. It calls to me in my daydreams with its endless sights & smells. Hearing the language makes some ancient part of my brain react. Eating the food is an endless adventure. For me, the best way to satisfy my heart & soul and connect with the things that I miss is through food!

Here's a recipe for simple, melt in your mouth chashu that is fit to top any bowl of ramen. Show some respect to your pork belly with the following preparation!

INGREDIENTS:
1 -2 lbs pork belly, more meat than fat
½ TBSP vegetable oil
2 cups cooking sake
2 cups tamari
4 cups mirin
1 TBSP rice wine vinegar
1 bulb of garlic, peeled
2 large green onions cut into 3 inch sections

Begin by cutting the pork belly into 4 inch long sections. Using a sharp knife, remove the skin from the belly sections. Heat a medium sauce pan over high heat and add in the vegetable oil to the pot. Working in batches if necessary, sear the pork belly on the top and bottom until golden brown - about 4 minutes per side. Once browned, remove the pork belly to a plate.

Drain the pot of excess fat using paper towels. Pour in the sake, tamari, and mirin to the pot. Add the pork belly back in along with the garlic and green onions. Bring to the simmer over high heat. Once to the simmer, reduce the heat to low simmer for 2 hours turning halfway through.

After 2 hours, remove the pork belly from the sauce mixture and let the meat rest for 10 minutes. Slice into ¼ inch pieces. You can use a cooking torch to caramelize each side before serving to bring out more flavors.

*Be sure to save the braising liquid which is now tare, a seasoned teriyaki like sauce great for use in marinades, dipping sauces, and as a base for ramen. Simply cool to room temperature, refrigerate, and skim the fat off the top.