Nikomi Chashu

Authorryan
RatingDifficultyBeginner

Nikomi Chashu is a type of chashu made by braising pork belly in a soy sauce mixture.

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Yields8 Servings
Prep Time15 minsCook Time2 hrsTotal Time2 hrs 15 mins

 1.50 lbs Pork BellySkin Removed
 200 ml Water
 100 ml Shoyu
 100 ml Sake
 100 ml Sugar
 Ginger3-4 Slices
 Garlic2-3 Cloves
 Green Onion1 Stalk

1

Add everything but the pork belly into a pot and heat it up over low heat while preparing the pork belly.

2

Roll your pork belly and truss it with kitchen twine. Sear the meat in a frying pan on all sides and add it to the pot with the heated up braising liquid.

3

Cover the pot and let the pork braise on low heat for 2 hours. Periodically flip the pork over to ensure its evenly coated with the braising liquid.

4

After 2 hours, remove the pork from the braising liquid and cool it down in the refrigerator. When ready to use remove the twine and cut into pieces.

This recipe was translated from this original youtube video

Category

Ingredients

 1.50 lbs Pork BellySkin Removed
 200 ml Water
 100 ml Shoyu
 100 ml Sake
 100 ml Sugar
 Ginger3-4 Slices
 Garlic2-3 Cloves
 Green Onion1 Stalk

Directions

1

Add everything but the pork belly into a pot and heat it up over low heat while preparing the pork belly.

2

Roll your pork belly and truss it with kitchen twine. Sear the meat in a frying pan on all sides and add it to the pot with the heated up braising liquid.

3

Cover the pot and let the pork braise on low heat for 2 hours. Periodically flip the pork over to ensure its evenly coated with the braising liquid.

4

After 2 hours, remove the pork from the braising liquid and cool it down in the refrigerator. When ready to use remove the twine and cut into pieces.

Nikomi Chashu

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