Pork Chashu

This preparation of pork neck is as simple as it is delicious. With the brightness from the mirin and sake and the savory qualities of the red wine and soy sauce, you can't go wrong. Add it to soups, stir-fries, or eat as is.

Add <quantity>⅓<unit>cup</unit></quantity> of sake to a pot set at <temperature>320<unit>ºF</unit></temperature>

Add <quantity>⅓<unit>cup</unit></quantity> of mirin to the pot

Add <quantity>​​½<unit>cup</unit></quantity> of red wine

Add <quantity>2<unit>cups</unit></quantity> of soy sauce

Turn the heat down to <temperature>140<unit>ºF</unit></temperature> and add <quantity>¾<unit>cup</unit></quantity> of water

Use a probe thermometer to check the temperature of the broth. It is ready when it cools to <temperature>140<unit>ºF</unit></temperature>

Remove the excesses hard fat from <quantity>1<unit>lb</unit></quantity> of pork neck. Add the pork neck to the pot

Add <quantity>6</quantity> spring onion tops

Add <quantity>3</quantity> slices of ginger

Add <quantity>3</quantity> cloves of peeled garlic

Press parchment paper on top of the meat and cook for 45m, until tender. Turn off the heat and cool the pork neck in the cooking liquid

Remove the parchment paper. Take the pork neck out of the pot

Thinly slice the Pork Chashu and it's ready

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