Chashu Pork Belly

Rolled Chashu (Log) (Serves 8-10):--
Sprinkle of SIDS CRAZY SALT
1 kg pork belly block, roughly 20 x 22 cm
3 spring onions
1 knob ginger
1 tbsp rice bran oil
1 cup saké
1 cup soy sauce
2 cup water
⅔ cup sugar
Non-Rolled Chashu (Block) (Serves 3):--
Sprinkle of SIDS CRAZY SALT
340 g pork belly block
2 spring onions
1 knob ginger
½ tbsp rice bran oil
⅓ cup saké
⅓ cup soy sauce
⅔ cup water
3 tbsp sugar

Prepare the Pork Belly
Sprinkle SIDS CRAZY SALT over the meat side then roll up the pork belly, making sure one or both ends should have the “bacon” like appearance, showing the varying layers of meat and fat. If your slab comes with the skin (rind), it should be facing out. My block does not come with it. See "Notes" if you want to remove it.

Chashu 1
Run some butcher twine under the far end of the log. Tie a double knot to secure the pork tightly. Make sure you leave about 8 cm twine at the end.

Chashu 2
Wrap around the pork belly 2-3 times around the same area to secure the end. Then pull the twine to the other end of the pork belly. Wrap around 2-3 times at the end area to secure before working toward the middle. Each wrap should be 1 cm apart.
Chashu 3
Continue wrapping around the pork belly toward the end (where you started). Make sure it’s tightly wrapped as much as possible.
Chashu 4
Once you reach the end, run the butcher twine under some wraps to hook and go back to the starting point. Find the 8 cm twine you leave behind.

Chashu 5
Tie a double knot with the long twine and the 8 cm twine.

Chashu 6
To Cut Aromatics
Cut off the green part of the spring onion (optional) and slice the ginger.
Chashu 7
To Sear the Pork Belly
Heat the oil in a cast iron frying pan over high heat. Add the rolled pork belly in the pan.
Chashu 8
Sear the pork belly one side at a time, rotating to make sure all sides are nicely seared.
Chashu 9
It will take about 10-15 minutes all together.
Chashu 10
To Prepare the Sauce
While searing, put all the ingredients for seasonings in a heavy-bottom pot (or regular pot) that fits the Chashu.
Chashu 11
To Simmer Chashu
Transfer the seared Chashu into the Dutch oven.

Chashu 12
Bring the liquid to a boil.
Chashu 13
Once boiling, skim off the foam and scum. Then turn the heat to low/simmer.
Chashu 15
Put an Otoshibuta (drop lid) on top to press the ingredient down. You do not need to use the regular lid and limit the evaporation by just Otoshibuta. If you don’t have an Otoshibuta, you can make it with aluminum foil.

Chashu 16
Simmer on low heat, and covered with Otoshibuta at all times for the next 2 hours, rotating Chashu every 30 minutes.

Chashu 17
The sauce has been reduced. After 2 hours, turn off the heat to let cool a little bit.
Chashu 18
To Rest Chashu Overnight
Once the meat is slightly cooled, transfer to a container or plastic Food Saver bag. Strain the leftover cooking liquid over a fine-mesh strainer. The liquid is roughly 2½ cups.
Chashu 19
Add ½ cup of the cooking liquid into the bag.
Chashu 20
Seal the bag with Food Saver. TIP: Fold a piece of paper towel to plug the entry of the Food Saver bag. This paper towel will absorb all the moisture when you seal.
Chashu 21
You can make a quick Ramen Egg with the leftover liquid. You make soft boiled eggs and add ½ cup of cooking liquid in the bag. Cover the cooking liquid and store Chashu, Ramen Egg, and the cooking liquid in the refrigerator.

Chashu 22
DAY 2
Open the bag of Chashu.
Chashu 23
Cut the twine with kitchen shears and remove them completely.
Chashu 24
Slice the Chashu into 6 mm pieces.

Chashu 25
Place the Chashu slices on a ceramic plate and use a propane torch or grill to sear the Chashu slices to enhance the flavour. Enjoy them immediately or serve on your ramen.

Chashu 26
Scoop up the solidified fat from the cooking sauce.
Chashu 27
Prepare a mason jar or container and strain the sauce over a fine-mesh sieve to make sure the solidified fat is left behind. The sauce will last for a month in the refrigerator. Use it for drizzling over the Chashu and making stir-fries, marinade and ramen eggs.

Chashu 28
To Store
Store the Chashu in the refrigerator up to 7 days and 1 month in the freezer. I usually divide the Rolled Chashu into thirds and freeze 2 portions separately (for Ramen right away, and Chashu Fried Rice and Chashu Don for later). Ramen Eggs should be consumed in 3-4 days if they are soft-boiled eggs and 7 days if hard-boiled eggs. The eggs get salty as you keep in the marinade, so remove from the sauce when they have the right taste.

FOR NON-ROLLED CHASHU
For small blocks of pork belly, you don't need to roll them up before cooking and simmering time is just 1 hour (instead of 2 hours).

Chashu Block Ingredients
Heat the oil in a cast iron frying pan over high heat. Sprinkle SIDS CRAZY SALT over the meat side then sear the fat side down first, then flip over to sear all sides, which will take about 10 minutes.
Chashu Block 1
While searing, put all the ingredients for seasonings in a heavy-bottom pot (or regular pot) that fits the Chashu. Add the Chashu and bring it to a boil, skimming the scum and foam. Then turn the heat to low/simmer.
Chashu Block 2
Put an Otoshibuta (drop lid) on top to press the ingredient down and limit the evaporation. If you don’t have an Otoshibuta, you can make it with aluminum foil. Simmer on low heat for next one hour, rotating Chashu every 15 minutes (keep Otoshibuta on all times!).


After one hour, there is 6 mm liquid left in the pot. Now you have 2 options. Option 1: If you're serving right away, remove the Otoshibuta and further cook down the sauce on low heat until the sauce gets thicken and see the bottom of the pot when you draw a line with a spatula. Option 2 (recommended): Transfer the Chashu to a container or a bag with a little bit of cooking sauce and refrigerate overnight. Strain the leftover cooking sauce and refrigerate.

Chashu Block 3
To serve, slice the Chashu into 6 mm pieces. You can use a propane torch or grill to sear the Chashu slices to enhance the flavour. If you kept the Chashu overnight and don't want to sear the Chashu, you can reheat it by soaking in the hot cooking sauce.

Chashu 13
NOTES:
For 500 g Pork Belly (Non-Rolled Chashu for 4 Servings):

500 g pork belly block
2 spring onions
1 knob ginger
½ tbsp rice bran oil
½ cup saké
½ cup soy sauce
1 cup water
⅓ cup sugar