- 18 ounces boneless rolled
- pork loin or belly
- 1 tablespoon salad oil
- 1 cup soy sauce
- 1 1/2 ounces sugar or honey
- 1 cup water
- 5 garlic cloves
- 1/2 medium–sized ginger
If the pork width is less than 2 in., roll it up and bind with some strings which can be used for cooking.
Heat the salad oil in a frying pan and sear the pork on medium heat until the surface color changes to brown.
Pour the water into a pot. Add the ginger, garlic, sugar (or honey) and soy sauce. Bring to a boil.
Add the pork and simmer for 30 minutes on low heat. Turn over and simmer for another 30 minutes. Remove from the heat and leave in the pot for 1 hour.
Remove the pork and cut into strips.
Serve in a dish. Pour some of the broth from the pan over the pork.
Char siu originated in China. Chinese char siu is roasted, but Japanese-style char siu is simmered. Japanese-style char siu is soft and has a good taste. It is often used as an ingredient in fried rice and as a topping for ramen.
Japanese foods recipes
Int'l. recipes with a Japanese twist