Classic Chashu Don Recipe

Classic Chashu Don Recipe

Pork has never tasted so good! This tender, melt-in-your-mouth pork is delicious served alone or with a favorite side dish. Cashu don pig is a meal comprised of pork belly that has been cooked in a sweet-savory sauce. After the pig is cooked, the sauce is drained and the pork is kept in it for another eight hours to soak up the flavors. The end result is incredible: juicy, delicious pork that melts in your mouth.

How To Make Cashu Don Pork

The recipe is really simple. A beautiful chunk of pork belly and some seasonings are required. The task of tying the kitchen twine around the pork belly is the most difficult. Although it is not particularly challenging, if you are doing it for the first time, it could be confusing. However, there are other tutorials available, and I will also describe my method in the recipe.

After you’ve tied up your pork belly, all you need to do is boil it in a delicious sauce made of soy sauce, sake, mirin, ginger, garlic, and green onions. When the pork is finished cooking, set it aside to cool before transferring it to a zip-top bag. Pour the sauce over the pork after simmering the sauce for an additional half cup. Give the pork eight hours to rest. Pork should be sliced and served as desired.

What Is Cashu Don Pork?

Cashu Don pork is a Japanese take on the Chinese BBQ pork known as Char Siu. Unlike the Chinese version, which involves grilling, the Japanese version calls for boiling the meat before a light sear, resulting in tender pork with a gorgeous outer layer.

To Roll Or Not To Roll?

A large piece of pork belly is typically rolled into a log and tied with kitchen twine to make Cashu. The major goal here is to preserve the pork’s moisture. Since the meat is not in direct contact with the sauce, it won’t dry up and will continue to absorb flavors. It normally takes longer to cook rolled pork, and to ensure that it fully absorbs the flavors, you must rotate it during cooking. Pork belly is all that is non-rolled Cashu, cooked with the same spices. If you have smaller chunks of pork belly that can’t be rolled or simply want to shorten the cooking time, try this. Due to the non-rolled Cashu’s flatness and thinnerness than rolled pork, which makes it more flavor-absorbent, braising time is reduced to just one hour.

How To Tie Pork Belly

This is how I tie wrapped pork and meat slices in general: Make a log out of the pork belly. If your log appears to be excessively thick, chop off any excess meat and keep it for subsequent meals. Once the pork belly has been rolled, wrap it with kitchen twine and tie a double knot on one end. Wrap the pork 2-3 times around the same end to secure it. Wrap the thread 2-3 times tightly across the log to the far end. Both endpoints are now secure.

Start wrapping securely from here and work your way back, leaving 1/3 between each wrap. When you go back to the starting position, run the twine under some wraps around the middle and then back to the beginning. Make a double knot using the butcher twine ends.

How To Make An Otoshibuta

To achieve consistent cooking when making cashu pork, you need an otoshibuta, or drop lid. The drop lids are often constructed of stainless steel or wood. This lid is crucial because it constricts the mixture and prevents evaporation. Even so, you can create your own if you don’t have an Otishibuta. You can use parchment paper or aluminum foil. Simply cut holes in one of the aluminum foil or baking paper, and mould it to fit your deep sauce pot. During the cooking process, cover the pork with the makeshift lid.

How To Serve Cashu Don Pork

You can dish the Cahsu pork as you choose. I like to serve mine with Cashu donburi, which is rice with eggs and Japanese mayonnaise on top.

Ingredients

1 lb of rind-free pork belly
1 knob of sliced ginger
1 small onion, cut into quarters
Garlic cloves, two
2 oz. of spring onions, only the green half
Oil, 1/2 tbsp
half a cup soy sauce
0.5 cups sake
water and 1/4 cup mirin
1 cup sugar

Instructions

Roll your pork belly in the manner suggested earlier in the recipe. Check that your knots are tight.
Combine ginger, onion, garlic, garlic, spring onions, soy sauce, sake, mirin, water, and sugar in a sauce pot.
On top of the mixture, place the pork.
Over medium heat, bring the liquid to a boil.
When the water is boiling, scrape out any froth. Reduce the heat to low and continue to cook.
Place the meat on top of the lid. Cook the pork for another 2 hours, flipping the cashu every 30 minutes.
Remove the pork from the sauce and continue to cook until the sauce is reduced to 1 cup.
Pour the simmering sauce over the pork in a zip-top bag. Close the bag and pour the sauce over the meat. Refrigerate the pork for at least 8 hours, preferably overnight.
Remove the cashu from the bag and discard the sauce.
In a large skillet, heat the oil. Sear the pork for 30 seconds on each side.
Remove the kitchen twine and thinly slice the pork.
Serve the meat as you choose.

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