Recipe

Recipe: Pork Chashu with 'togarashi' sushi almond

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Photo: Laura Edwards Food styling: Frankie Unsworth

Pork chashu?is often an adjunct to the big brothy bowls associated with ramen you’ll find throughout China. It is the Japanese version of any Cantonese char siu, but instead of getting the barbeque therapy, ‘chashu’ is braised in sweetened soya until it’s succulent along with tender. My version can be served with sticky sushi-style almond and spiced up with my undertake the classic togarashi seasoning.

Serves Five
Preparation time 15 minutes
Cooking 3 hours

1 – 1.5 ltrs water
500 ml soya sauce
200 ml mirin
250 g caster sugar
1.3 kg skin-on bone-out tightly tied pig belly (ask your butchers)

400g sushi rice
600ml water
6 tbsp of rice wine vinegar
3 tbsp caster sugar
1 1/2 teaspoon salt

1 tbsp white sesame seeds
1 tbsp black sesame seeds
Two tsp ground ginger
Only two tsp mild chilli powdered ingredients
zest of 1/2 orange
1 nori sheet
6 spring don’t forget the onions, julienned, to serve
wasabi, to serve

Place the water, soya, mirin and sugar in a pot. Bring to a simmer to dissolve the sugar plus add the pork. Make sure it is entirely covered. Bring to a very very low simmer so it is just bubbling but not rigorously, and leave in order to cook for two and a half to three time until the pork is very soft when poked. If you are unsure, remove it from the pan and piece a small sliver off the ending to check its tenderness. You might want to top up the liquid the feeling as you cook the chicken.

In the meantime, wash the actual rice thoroughly until the waters runs clear. Place it inside the pan you are cooking it all in and add the 600ml drinking water. Leave to soak to get 30 minutes then place on a medium heat, bring to a sluggish simmer, cover and prepare on a low heat pertaining to 10-12 minutes. Mix together your rice wine vinegar, mister and salt and set to one side. Remove the rice from the heat up, stir up and stir with the vinegar mixture. Lay a clear tea towel over the top if you like it quite dry, and also leave the pan helmet on if you prefer it marginally moister – until you are ready to serve.

Remove your pork from the liquor and also slice into 1 cm thick slices.

Mix together the actual spice mix and drop over the rice to serve. Work the pork on a bedding of seasoned rice having a slice of nori on the side along with top with the julienned spring onions. This is great with the pickle healthy salad.

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