Chashu Pork

• servings: 6 servings
• active time: 10 minutes
• total time: 10 hours 50 minutes

Ingredients

1/2 cup water

1/2 cup soy sauce

1/2 cup mirin

2 tablespoons granulated sugar

2 teaspoons vegetable oil (such as avocado oil or other high heat, neutral flavored oil)

1 pound pork belly (skin-on or skinless (see recipe note #1)

2 large garlic cloves (crushed and peeled)

3 green onions (cut lengthwise into 2-inch pieces)

2 inches fresh ginger root (thinly sliced (peeled if desired)

Directions

Preheat oven to 250˚F.

In a medium bowl, whisk together water, soy sauce, mirin and sugar until sugar dissolves. Set aside.

Heat oil over medium-high heat in a Dutch oven or other heavy, oven-safe pot until shimmering, but not quite smoking. Add pork belly and sear on all sides, about 2 minutes per side. Remove from heat.

Flip pork belly if needed so that the fat / skin side is down. Pour soy sauce mixture over (the liquid should come about half way up the side - add a bit more water if it doesn't) and add garlic, green onions and ginger to liquid. Cover pot and place in the center of preheated oven. Cook for 1 1/2 hours; then flip pork belly to meat side and cook 1 hour more (see recipe note #2). Let pork belly cool in liquid, then transfer to a smaller container, pouring cooking liquid over the top; cover and refrigerate overnight.

The next day, scrape the fat off of the braising liquid and transfer pork to a cutting board. Strain solids from braising liquid and save for another use. (recipe note #3) With a sharp knife, cut into thin slices and pan fry until lightly golden in a non-stick skillet over medium heat. Serve as desired. (recipe note #4)

Nutrition

• Calories: 464 kcal
• Total Fat: 41 g
• Saturated Fat: 16 g
• Cholesterol: 54 mg
• Sodium: 1257 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 1 g
• Total Sugars: 9 g
• Protein: 9 g