Instructions

Start this recipe at least 1 day in advance

To Cook the Chashu Pork

1. Heat the oil in a saucepan over medium-high heat. Use a saucepan which will fit the pork belly snugly.
2. Sear the pork belly on all sides until golden.
3. Meanwhile, mix together the soy sauce, sugar, mirin and sake in a bowl or large measuring jug.
4. Pour the soy sauce mixture over the pork belly.
5. Add enough boiling water so that you have enough liquid to just cover the pork belly.
6. Add the spring onions (scallions), ginger and garlic.
7. Cover the saucepan with a lid.
8. Cook on low heat (just a few bubbles) for 3 hours.
9. During this time, turn the pork belly over 2 or 3 times.
10. After 3 hours, set the saucepan aside for everything to cool completely.
11. Once cooled, place the covered saucepan into the fridge overnight.

To Serve the Chashu Pork

1. The next day, take the saucepan out of the fridge.
2. Use a spoon to scoop up and discard the layer of fat.
3. Use a pair of tongs to remove the pork belly to a cutting board.
4. Use a sharp knife to slice the pork, about 0.5 cm thick.
5. Heat a non-stick saucepan on the stove over medium-high heat.
6. Place the pork slices in the saucepan – there is no need for oil as the pork belly slices will release their own fat.
7. Cook until the pork slices are nicely caramelised on both sides.
8. Serve immediately.