Japanese Char Siew 日式叉烧

Japanese Char Siew 日式叉烧

Does a bowl of Japanese ramen without Char Siew sounds incomplete to you? Pork belly, rolled up and tied with cooking twine to preserve the juiciness of meat, cooked for many hours in the boozy gravy so that it can absorb the taste right into every inch of the meat, thinly sliced and laid on top of a bowl of piping hot ramen. Great! Now we are talking...

The delicious char siew and the soft boiled ramen egg brings a package of instant ramen to a totally different level, just like a restaurant-bought one (of course, you gotta choose a good quality instant ramen too). Although the preparation time is short, it took many hours for the char siew to be cooked, so please make more, freeze them, and stock up more instant ramen at home. 

Recipe adapted from Seriouseat

Japanese Char Siew

  • 1kg pork belly
  • 1/2 cup soy sauce
  • 1 cup sake (substitute: sherry)
  • 1 cup mirin
  • 1/2 cup brown sugar
  • 6 stalks spring onions, cut into 1 inch length
  • 6 cloves garlic
  • 2 inch ginger, sliced
  • 1 shallot cut half
Cooking Directions
  1. Lay pork belly flat with skin facing down, roll up and secure with cooking twines. Tie cooking twine at a 2cm length interval.
  2. Combine ingredients (A) in a pot and heat up until boiling, add in pork belly.
  3. Cover the pot with a lid left slightly ajar, heat with gentle heat and cook for 5 hours. If you have a thermometer, test that the temperature of the sauce should be around 80C - 90C (the sauce shouldn't be boiling, or else the meat can get dry and tough).
  4. Turn the pork occasionally.
  5. To serve, slice the pork thinly.
1)I find it easier to slice the pork if it had been refrigerated for 1-2 hours.
2) As the cooking time is long, you can make more and keep the rest in the freezer. There is no need to thinly slice those that you plan to keep in freezer, just divide to 2-3 portions and keep together with the sauce. To reheat, defrost the char siew, reheat with gentle heat together with the sauce before slicing. Otherwise, you can also slice the meat and reheat in the noodle soup.

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  • 1公斤三层肉
  • 1/2杯酱油
  • 1杯清酒(代替:雪利酒)
  • 1杯日本料酒 mirin (米琳)
  • 1/2杯黄糖 (白糖也可以)
  • 6条青葱,切成1寸长
  • 6瓣大蒜
  • 2英寸的生姜,切成片
  • 1粒葱头切半

  1. 五花肉持平皮肤朝下,卷起,用烹饪绳缠绕固定。每间隔2公分长绑条绳。
  2. 在一个锅里结合材料(A),加热至沸腾,再加入五花肉。
  3. 锅盖上盖子,盖子微开,用文火煮,煮5小时。如果你有一个温度计,测试酱汁的温度应保持在80℃ - 90℃(酱汁不应沸腾,不然肉会变得干燥)。
  4. 不时翻转猪肉。
  5. 要吃的时候,将猪肉切薄片。
2)因为要煮很久,可以一次做多些放入冰冻。冰冻的不须切薄片, 只要把叉烧分成两三份,连同一些浆汁一起冰冻就可以了。要吃时早前解冻,连同浆汁以低温加热。否则,也可以将叉烧切薄片放入面汤里加热。


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