Chashu Braise (From Prepared Marinade and Rolled Belly)
Chashu Braise (From Prepared Marinade and Rolled Belly)
A slow-braised rolled pork belly cooked in chashu marinade until deeply tender. The pork rests in its braising liquid, ready for the next stage of preparation.
1kg
15ml
400ml
100ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1kg | — | — | |
| 2 | | 15ml | — | — | |
| 3 | | 400ml | — | — | |
| 4 | | 100ml | — | — |
Place the rolled pork belly on the chopping board.
Pork belly · 1 kg
Leave the rolled pork belly on the chopping board to come up to room temperature.
Pour the neutral oil into the pan.
Neutral oil · 15 ml
Set the pan over high heat and sear the pork belly on all sides, turning with tongs, until deeply browned all over.
Turn the oven to 160 °C and allow it to come fully up to temperature before the pan goes in.
Pour the chashu marinade into the pan over the seared pork belly.
Chashu marinade · 400 mlPour the water into the pan.
Water · 100 mlBring the liquid to a gentle simmer over medium heat, stirring to combine.
Cover the pan tightly with foil.
Transfer the covered pan to the oven. The pan must be ovenproof, handle and lid included.
Braise the pork belly, undisturbed, until deeply tender.
Using oven gloves, carefully remove the pan from the oven.
Use tongs to carefully flip the pork belly over in the braising liquid.
Return the covered pan to the oven.
Continue to braise until the pork belly is completely tender and yielding throughout.
Using oven gloves, remove the pan from the oven.
Leave the pork belly to cool in its braising liquid for no more than 90 minutes, then cover it and refrigerate it in the liquid until the next stage.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1 kg | | Place the rolled pork belly on the chopping board.⏱ 10sResultPork belly |
| 2 | Pork bellystep 1 | | Leave the rolled pork belly on the chopping board to come up to room temperature.⏱ 30 minResultRested pork bellyused in step 4 |
| 3 | 15 ml | | Pour the neutral oil into the pan.⏱ 2 minResultNeutral oil |
| 4 | Rested pork bellystep 2 | | Set the pan over high heat and sear the pork belly on all sides, turning with tongs, until deeply browned all over.⏱ 12 minResultSeared pork belly |
| 5 | — | | Turn the oven to 160 °C and allow it to come fully up to temperature before the pan goes in.⏱ 15 min |
| 6 | 400 ml | | Pour the chashu marinade into the pan over the seared pork belly.⏱ 1 minResultSeared pork belly and chashu marinade |
| 7 | 100 ml | | Pour the water into the pan.⏱ 1 minResultSeared pork belly and chashu marinade and water |
| 8 | — | | Bring the liquid to a gentle simmer over medium heat, stirring to combine.⏱ 5 minResultBriefly simmered pork belly |
| 9 | — | | Cover the pan tightly with foil.⏱ 30s |
| 10 | — | | Transfer the covered pan to the oven. The pan must be ovenproof, handle and lid included.⏱ 30sResultBriefly simmered pork belly |
| 11 | — | | Braise the pork belly, undisturbed, until deeply tender.⏱ 1 hrResultBraised pork belly |
| 12 | — | | Using oven gloves, carefully remove the pan from the oven.⏱ 30sResultBraised pork belly |
| 13 | — | | Use tongs to carefully flip the pork belly over in the braising liquid.⏱ 1 minResultFlipped braised pork belly |
| 14 | — | | Return the covered pan to the oven.⏱ 30sResultFlipped braised pork belly |
| 15 | — | | Continue to braise until the pork belly is completely tender and yielding throughout.⏱ 1 hrResultTwice-braised pork belly |
| 16 | — | | Using oven gloves, remove the pan from the oven.⏱ 30sResultTwice-braised pork belly |
| 17 | — | | Leave the pork belly to cool in its braising liquid for no more than 90 minutes, then cover it and refrigerate it in the liquid until the next stage.⏱ 1 hr 30 minResultChashu Braise (From Prepared Marinade and Rolled Belly) |
| Total Time | 4 hr 23 min | ||
Not served on its own — it goes into or alongside other dishes. Keep it until it is needed.
| Nutrient | Per 100 g |
|---|---|
| 398kcal | |
| 7g | |
| 38g | |
| 13g | |
| 6g | |
| 6g | |
| 285mg |
Chashu Braise (From Prepared Marinade and Rolled Belly)
A slow-braised rolled pork belly cooked in chashu marinade until deeply tender. The pork rests in its braising liquid, ready for the next stage of preparation.
What you’ll doYou will sear the rolled pork belly on all sides, pour in the chashu marinade and water and bring it to a simmer. Covered with foil, it braises in the oven, is turned halfway, and rests in its liquid until needed.
Ingredients
- Pork belly1 kg
- Neutral oil15 ml
- Chashu marinade400 ml
- Water100 ml