How to Make Chashu (Japanese Braised Pork Belly) (Recipe)シャーシュー(煮豚)の作り方 (レシピ)
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Make this easy, melt-in-your-mouth Chashu pork belly recipe at home! Braised in a sweet and savory sauce, you can now add the tender slice of meat as …
Das Fleisch sieht gut aus der Rest ist für die Tonne
If you put it in a vaccumed airtight bag in order to let it marinate for next day's usage, then you better not put it in the fridge since cooling it will only slow the marinating process and the way you stored it makes it good for at least 48h.
That's really some modern cognitive dissonance people tend to have because they are so accustomed to refrigerators.
Any freshly cooked food stays good 24h outside of a fridge except for dairy products, i mean except if you live in a dumpster or if the temperature inside your home is 40°c somehow. What a wonderful waste of flavor and energy.
Makes you wonder how they used to do it back then, you know when refrigerator didn't exist, for like pretty much all of history
I have a question about sauce – how you use it after? For what exactly? I wonder if it makes sense to use it for Tare of my Ramen (sorry for ignorance if its totally uncorrected 😅)
Can you please tell me the name of the beautiful song playing in the background? So relaxing.
Is there any sake replacement?
OMG this looks GORGEOUS I've never had chashu B4 yummmmm
A good tip for all! If you want to put more flavor into it, use some of the marinade sauce while pan searing it, it will absorb the sauce very well and infuse a lot of flavor.
going to try this recipe. out of curiosity, how big is the skillet you used to sear the chashu?
if I don't have sake, how can I replace it?
Thank you so much! I used this to make my first chashu 🙂
hungry looking at the video 🙂
Will any blow torch do? And how long should you sear each slice? Thanks!
Arigato gozaimashita!!!
Your recipe worked perfectly, thank you!
I should have figured this would be Namiko Chen's video. At least half my recipes came from her. lol
Can you substitute sake with something else? Not old enough to buy it
👍yummy yummy
Good job. We tried this recipe. Turned out great. Thank you
My marinade cooked too long and burned and charred the sides of my pork belly and made it taste bitter on those ends…what did I do wrong?
Hi… Do you remove that pork belly skin?
Also could you share some recipes to cook with an air fryer? That will be amazing making good food with simple kitchen equipment
This is awesome! My parent in laws loved it, just that I could find a right shape pork belly to make into a roll. What do you tell the butcher?
I have a question, I'm wanting to try to make chashu this weekend, but I have a lot of trouble trying to find sake as an ingredient. I live in America and the only thing I can find is mirin, that's not the same thing, is it???
I can eat the whole loaf in one tonkotsu bowl
Hello, great recipe, I plan on cooking this tomorrow. Can you advise if there's a preferred style of Sake to use? What brand, or type of sake do you use? Also, would you recommend, white, raw or brown sugar? Thanks!
this just blew my mind !
Thank you so much for your recipe.
I've try cooking it and my kids love this chashu a lot.
Do you have to vacuum seal it? I have a vacuum seal machine but it gets messy whenever I try to vacuum seal things with liquid inside the bag.
Thank you I needed the proportion pork / soy sauce because it always ended up too salty