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japanese-style char siu
- Serves: 4
- Calories: 610 kcal
- Total Time: 2 h 20 m
- Prep: 5 m
- Cook: 2 h 15 m
- Japanese: Chāsyū
- metric
- u.s.
ingredients:
- 500 g boneless rolled pork loin or belly
- 1 tablespoon salad oil
- 240 ml soy sauce
- 40 g sugar or honey
- 240 ml water
- 5 garlic cloves
- 1/2 medium–sized ginger
step 1:
If the pork width is less than 5 cm., roll it up and bind with some strings which can be used for cooking.
step 2:
Heat the salad oil in a frying pan and sear the pork on medium heat until the surface color changes to brown.
step 3:
Pour the water into a pot. Add the ginger, garlic, sugar (or honey) and soy sauce. Bring to a boil.
step 4:
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.
step 5:
Remove the pork and cut into strips.
Serve in a dish. Pour some of the broth from the pan over the pork.
comment:
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.
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