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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