Japanese Chashu Pork

1kg pork belly
1 thumb-sized ginger
3 spring onions
500ml chicken stock (or water)
Vegetable oil

The Braising Sauce
4 tablespoons Japanese light soy sauce
100ml sake
50ml dry sherry
1 tablespoon oyster sauce
3 tablespoons brown sugar

PREPARATION

1. Slice the pork belly into thick long strips, trimming away the skin if desired while leaving the layers of fat intact for flavour and tenderness.

COOKING

1. Heat a heavy wok or casserole over high heat with a little oil, then sear the pork on all sides until deeply browned and caramelised.
2. Roughly slice the ginger and cut the spring onions into large pieces, as they will slowly melt into the braising sauce during cooking.
3. In a bowl, combine Japanese light soy sauce, sake, dry sherry, oyster sauce and brown sugar, stirring until the sugar begins to dissolve.
4. Scatter the ginger and spring onions around the pork in the wok, allowing them to fry briefly in the rendered pork fat until fragrant.
5. Increase the heat to high before pouring in the prepared sauce, ensuring it bubbles immediately on contact with the hot pan.
6. Stir gently and allow the sauce to boil vigorously for 3–4 minutes, reducing until it becomes thick and syrupy around the pork.
7. Pour in the chicken stock or water until the pork is mostly covered, then bring everything back to a gentle boil.
8. Reduce the heat to low and simmer gently for about 1½–2 hours, turning the pork occasionally so it braises evenly.
9. As the pork cooks, allow the fat to slowly render while the meat becomes soft and the sauce develops a deep savoury flavour.
10. During the final 5–10 minutes, increase the heat and reduce the braising liquid until it becomes glossy and sticky.
11. Continuously spoon the thickened sauce over the pork, allowing it to glaze and caramelise around the outside.
12. Remove the pork from the pan and allow it to rest for about 5 minutes before slicing.
13. Slice into thick or thin pieces depending on how you plan to serve it, then spoon over the remaining glaze and serve immediately.

School of Wok Tips

• Sear the pork well before braising for maximum flavour.
• Reduce the sauce to a syrup before adding the stock for a richer glaze.
• Slow cooking allows the fat to render and the meat to become tender.
• Chill overnight if serving with ramen for easier thin slicing.

FAQs

What is Chashu Pork?
Chashu is a Japanese braised pork dish, commonly served as a topping for ramen.

Can I use water instead of chicken stock?
Yes, although chicken stock provides extra depth of flavour.

Why reduce the sauce at the end?
It creates the signature sticky caramelised glaze that coats the pork beautifully.