Japanese Chashu Pork Belly
日式叉燒
1. Nguyên liệu
- 750g thịt ba chỉ
- 3 nhánh hành lá
- 4 củ hành tím
- 4 lát gừng
- 8 củ tỏi bóc vỏ
- 200ml nước tương Nhật
- 25g đường phèn
- 1,2 lít nước
2. Cách làm
- Thịt ba chỉ rửa sạch, thấm khô. Dùng màng bọc thực phẩm cuộn tròn kín miếng thịt ba chỉ. Cho vào tủ đông đến khi cứng.
3. Video hướng dẫn
Chúc các bạn thành công!
(Nguồn Happeabites)
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1. Ingredients
- Pork belly: 750g
- Green Onion: 3 stalks
- Red onion: 4
- Ginger: 4 slices
- Garlic: 8
- Japanese soy sauce: 200ml
- Rice wine: 100ml
- Rock sugar: 25g
- Water: 1200ml
2. Instructions
- Lay pork belly on cutting board roll up as tightly as you can, wrap in plastic wrap and store in freezer until it gets hard.
- Using butchers twine, tightly secure pork belly.
- Stir fry some green onion, garlic and ginger until fragrant, add 50ml soy sauce and rock sugar bring to boil, once the liquid has reduced, place the pork belly in the sauce, turning the meat for equal brown colour.
- In a separate pot, heat up soy sauce, add green onion, red onion garlic, ginger, rock sugar, water and pork belly.
- Occasionally turning the meat over and spooning sauce over the meat for equal distribution of flavour.
- Braised around 2 1/2 hour until pork tender.
- Shut off the heat and set pot aside letting the pork belly cool in the marinade. Store in refrigerator until ready to use.
- Slice up the char siu and heat over low heat before serving. Enjoy!
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