Make this easy, melt-in-your-mouth Chashu pork belly recipe at home! Braised in a sweet and savory sauce, you can now add the tender slice of meat as topping to your next bowl of ramen. It’s the most fulfilling reward for any pork belly lovers out there!
您最喜欢的拉面馅料是什么？对我来说，这是完美煮熟的腌制的腌制GydF4y2BaRamen Egg(Ajitsuke Tamago). But for most people I know, including Mr. JOC, it is the melt-in-your-mouth juicy, tender, and flavorful slices of braised pork belly known aschashuGydF4y2Ba（チャーシュー）。GydF4y2Ba
什么是GydF4y2BachashuGydF4y2Ba？GydF4y2Ba
日本人have adapted the famous Chinese barbecued pork calledchar siuGydF4y2Ba（叉烧）GydF4y2Bachāshū（チャーシュー）。与需要用高火烘烤的中国版本不同，我们通过将其滚成原木中，然后用低火将其炖成酱汁，然后用酱油，清酒和糖调味。GydF4y2Ba
In Japanese, Chashu is sometimes called“尼布塔”GydF4y2Ba（煮豚），从字面上意味着煮/炖的猪肉，而不是GydF4y2Ba“Yakibuta”（焼豚），这意味着烧烤猪肉。日本人喜欢chashu作为拉面和其他面条的馅料，以及在蒸米饭的蒸米饭上，像饭碗一样。GydF4y2Ba
原始的中国char siuGydF4y2Ba
传统上，中国炭菜是用酱油，蜂蜜，hoisin酱，米酒，五种香料粉和红色食用色素腌制的，然后在盖有烤箱中烤或在火上烧烤。您可能已经看到中国熟食店窗户上挂着烧烤猪肉的平板。GydF4y2Ba
中国char siu提供了良好的叮咬，并带有明显的烟熏烤风味，而日本的chashu则因其多汁和叉子味的质地而受到赞赏。GydF4y2Ba
Watch How to Make Chashu
Make this easy, melt-in-your-mouth Chashu pork belly recipe at home! Braised in a sweet and savory sauce, you can now add the tender slice of meat as topping to your next bowl of ramen. It’s the most fulfilling reward for any pork belly lovers out there!
A Quick Rundown on How to Make Chashu Pork
首先，我们用高热量将猪肚烧掉，以焦糖肉的表面。我的首选是一个坚实的选择GydF4y2Bacast iron pan我用来灼伤肉。使用铸铁，您可以真正调高热量和食物直接与均匀加热的表面接触。此步骤与成品菜有很大的不同，并用复杂的口味增强了它。GydF4y2Ba
灼伤肉后，我们将肉用基于酱油的调味料在沸腾的低火上调味约1-2小时。猪肉会慢慢吸收锅中的所有口味。生姜和长绿洋葱（在日本，有几个名字 -GydF4y2BaNaganegi（长ねぎ），GydF4y2BaShironegiGydF4y2Ba(白ねぎ) or东京·尼迪GydF4y2Ba（东京ねぎ））帮助消除任何不愉快的气味，并为酱汁增加更多深度。GydF4y2Ba
减少酱汁后，将肉转移到带有一点酱汁的袋子或容器中，然后在冰箱中腌制过夜以加强风味。GydF4y2Ba
第二天，它终于准备好了。切成薄片，但厚度足够厚，可以弯曲。GydF4y2Ba
chashu 2种方法：滚动（log）与非滚动（块）GydF4y2Ba
尽管许多拉面商店确实在日本提供了非滚动的Chashu片，但在拉面上服役的Chashu经常被卷起来。通过拉面商店的标准，这两种方式都是合法的chashu，但让我们看一下两种选择。GydF4y2Ba
滚动chashu（log）GydF4y2Ba
The most common preparation for Chashu served on ramen is by rolling a big slab of pork belly into a log with butcher’s twine. The main reason for that is to keep the pork moist. As the meat is not directly exposed to the sauce, meat does not get dry yet it still absorbs flavors.
当我将猪肚卷成原木形状时，我通常会增加烹饪时间，因为您将需要更多时间旋转Chashu并确保它吸收所有好的口味。GydF4y2Ba
You may wonder why I don’t increase the amount of seasoning so that Chashu will be completely submerged. Ramen shops make Chashu every day and they keep re-using the cooking sauce by combining with a new batch of seasoning. To a home cook, it is rather wasteful to make such a big batch of cooking sauce.
That’s why you will need 2 hours to cook Rolled Chashu (as opposed to 1 hour for Non-rolled Chashu).
非滚动chashu（块）GydF4y2Ba
如果您不需要很多chashu，请考虑制作较小的五花肉块的非滚动chashu。我从当地的日本超市购买的猪肚块有小块（¾至1磅）。由于您不需要将它们卷成原木，因此您可以立即开始灼伤猪肚。GydF4y2Ba
非滚动chashu的好处是，炖时间只需要1小时，因为五花肉的平板相当平坦，很容易吸收风味。确保使用GydF4y2BaOtoshibuta (drop lid)这样，酱汁会很好地循环，在炖过程中不会蒸发过多。GydF4y2Ba
chashu(Non-Rolled Chashu) served withShiraga NegiGydF4y2Ba顶和拉面鸡蛋。GydF4y2Ba
How to Roll and Tie Chashu
Why do we roll Chashu?
- 呈现脂肪后保持形状。GydF4y2Ba
- To keep the moisture in the meat (protected by outer layer/rind).
- To look pretty
了解如何正确滚动猪肚GydF4y2Ba
您可以在下面的食谱和上面的视频中找到逐步的图片以浏览步骤，但这是快速摘要。GydF4y2Ba
- 找出正确的滚动方向。一个或两端的外观应该具有“培根”，显示肉类和脂肪的不同层。GydF4y2Ba
- Roll up and find how much pork belly you need for a nice cooking Chashu. Cut off any extra meat and save it for other recipes.
- 一旦您将猪肚卷成原木，请用肉圈将肉包裹在一端，然后进行双结。GydF4y2Ba
- 在同一末端（起点）再包装2-3次，以确保其固定。GydF4y2Ba
- 然后将麻线穿过原木到远端，并紧紧包裹2-3次。现在两端都得到了保护。GydF4y2Ba
- 从此末端，开始紧紧地包裹并向起点工作，将每个包裹之间保持⅓英寸（1厘米）。GydF4y2Ba
- Once you reach the starting point, run the twine under some wraps around the middle and then bring back to the starting point.
- 用屠夫麻线的两端进行双结。GydF4y2Ba
我们用什么切割猪肉？GydF4y2Ba
Chashu的理想切割是猪肚，尽管您可以使用猪肉肩膀，有时还可以使用猪里脊肉。请记住，最后两种选择不会获得口中融化的质地，因为它们的脂肪不如猪肚那么多。GydF4y2Ba
在日本烹饪中，我们通常使用没有果皮/皮肤的猪肚（除了制作某些中文或冲绳食谱外）。GydF4y2Ba
我总是将猪肚用作我的Chashu食谱，但是如果您尝试猪肩，请告诉我。我个人不建议将猪里脊肉用于此食谱。GydF4y2Ba
Where to Buy Pork Belly
You may not find pork belly sitting at the butcher window or sold pre-packaged, but most butchers should have them stored in the freezer. So don’t be shy to ask the butcher at your local grocery stores or meat deli. Ready to make pork belly on the same day? Do call ahead and factor in the defrosting time as they usually come frozen.
五花肉购物的最佳场所是韩国杂货店。他们卖出不同的厚度和大小的五花肉。我通常要求屠夫为我削减特定尺寸。GydF4y2Ba
您也可以要求屠夫去除皮肤/皮肤（如果有的话），或者用锋利的刀将其卸下。GydF4y2Ba
如何切割chashu？GydF4y2Ba
It’s pretty easy to cut the Chashu into thin slices when it has been rest in the refrigerator overnight. A sharpbread knifewould make your job relatively easier too.
I don’t usually use up the entire Chashu in one meal, so I’d cut into several thin slices for Ramen, and then cut the rest into 2 to 3 blocks and pack each piece in the Food Savor bag to store in the freezer. I’ll show you below how I use Chashu besides Ramen.
如何重新加热？GydF4y2Ba
There are 3 ways to reheat Chashu:
- 将chashu浸入热烹饪酱中。GydF4y2Ba
- 直接放入热面汤中。GydF4y2Ba
- 使用一个GydF4y2Ba烹饪丁烷火炬GydF4y2Ba。We call this阿布里·查舒（Aburi Chashu）GydF4y2Ba(炙りチャーシュー).Aburi意味着用日语灼热，您可能已经听说过寿司菜单上的阿布里·托罗和阿布里鲑鱼。GydF4y2Ba
我使用灼热的选择来重新加热并增加烟熏烧焦的味道。不要忘记在顶部淋上一些热烹饪液体！GydF4y2Ba
我可以使用chashu做什么？GydF4y2Ba
Besides enjoying Chashu with ramen or by itself, you can also use it for many other dishes. Here are my suggestions:
- 面条菜 -GydF4y2BaHiyashi ChukaGydF4y2BaandTsukemenGydF4y2Ba
- 米饭 - Chashu Don（米饭）和GydF4y2Bachashu炒饭GydF4y2Ba– a great way to use up the broken pieces or edges of Chashu.
- 三明治 - 与蒸bun头一起食用（GydF4y2Ba使用此食谱GydF4y2Ba）GydF4y2Ba
我可以用chashu烹饪酱吗？GydF4y2Ba
- Stir fry seasoning
- 腌肉GydF4y2Ba
- 做拉面鸡蛋GydF4y2Ba
家庭最喜欢的食谱很长一段时间！GydF4y2Ba
我已经烹饪了将近20年的精确Chashu食谱（自2011年以来的博客上），我的家人喜欢它。制作并不难，但是您可能需要在煮肉时在厨房里到处走。最终的奖励是惊人的，这完全值得您花时间！GydF4y2Ba
日本成分替代：GydF4y2Ba如果您想寻找日本调味品和成分的替代品，GydF4y2Baclick here。GydF4y2Ba
注册GydF4y2BafreeJust One Cookbook newsletter交付给您的收件箱！并与我保持联系GydF4y2BaFacebook，，，，GydF4y2BaPinterestGydF4y2Ba，，，，GydF4y2BaYouTubeGydF4y2Ba，，，，andInstagramGydF4y2Ba对于所有最新更新。GydF4y2Ba
chashu(Japanese Braised Pork Belly)
视频GydF4y2Ba
原料GydF4y2Ba
For Rolled Chashu (Log) (Serves 8-10)
- 2-2½磅GydF4y2Ba五花肉块GydF4y2Ba（大约8英寸x 9英寸，20厘米x 23厘米；如果您的五花肉仍然有果皮并要卸下它，请检查GydF4y2Ba这个视频GydF4y2Bafor directions.)
- 1GydF4y2BaNegi（长绿洋葱）GydF4y2Ba（可以用1韭菜或2-3个绿色洋葱或一个组合代替它）GydF4y2Ba
- 1GydF4y2BaknobGinger
- 1GydF4y2Ba汤匙GydF4y2Ba中性味的油（蔬菜，米麸，菜籽等）GydF4y2Ba
- 1GydF4y2Bacup清酒GydF4y2Ba
- 1GydF4y2Bacup酱油GydF4y2Ba
- 2GydF4y2Bacupwater
- ⅔GydF4y2Bacupsugar
对于非滚动Chashu（块）（服务3；这是2011年5月发布的原始食谱）GydF4y2Ba
- ¾GydF4y2Ba磅GydF4y2Ba五花肉块GydF4y2Ba(you got 1 lb block, see Notes)
- 1GydF4y2BaNegi（长绿洋葱）GydF4y2Ba(can substitute it with 1 leek or 2-3 green onions)
- 1GydF4y2BaknobGinger
- ½GydF4y2Ba汤匙GydF4y2Ba中性味的油（蔬菜，米麸，菜籽等）GydF4y2Ba
- ⅓GydF4y2Bacup清酒GydF4y2Ba
- ⅓GydF4y2Bacup酱油GydF4y2Ba
- ⅔GydF4y2Bacupwater
- 3GydF4y2Ba汤匙GydF4y2Basugar
指示GydF4y2Ba
对于滚动的chashu（向下滚动，用于非滚动版本）GydF4y2Ba
DAY 1
-
Gather all the instructions.
To Prepare the Pork Belly
-
1.卷起猪肚，确保一个或两端的外观应该具有“培根”，并显示出不同的肉和脂肪层。如果您的平板带有皮肤（果皮），则应将其除去。询问您的屠夫，他们可能会为您删除它。GydF4y2Ba
-
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 3 inches (7.5 cm) twine at the end.
-
环绕周围的五花肉2 - 3次me 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 a ⅓ inch (1 cm) in between.
-
Continue wrapping around the pork belly toward the end (where you started). Make sure it’s wrapped as tightly as possible.
-
Once you reach the end, run the butcher twine under some wraps to hook and go back to the starting point. Find the 3-inch (7.5 cm) twine you leave behind.
-
将双结和3英寸（7.5厘米）的双重结与双结。GydF4y2Ba
To Cut Aromatics
-
Cut off the green part of the long green onion and slice the ginger.
To Sear the Pork Belly
-
用高火加热铸铁煎锅（或常规煎锅）中的油。Add the rolled pork belly in the pan.
-
Sear the pork belly one side at a time, rotating to make sure all sides are nicely seared.
-
大约需要10-15分钟。GydF4y2Ba
To Prepare the Sauce
-
While searing, put all the ingredients for seasonings in a heavy-bottom pot that fits the chashu.
To Simmer Chashu
-
Transfer the seared chashu into the Dutch oven.
-
将液体煮沸。GydF4y2Ba
-
沸腾后，掠过泡沫和浮渣。然后将热量转换为低/小火。GydF4y2Ba
-
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 the otoshibuta, you can make it with aluminum foil (here’s如何使OtoshibutaGydF4y2Ba）。GydF4y2Ba
-
Simmer on low heat, and cover with the otoshibuta at all times for the next 2 hours, rotating chashu every 30 minutes.
-
The sauce has been reduced. After 2 hours, turn off the heat to let cool a little bit.
休息过夜GydF4y2Ba
-
肉稍微冷却后，转移到容器或塑料食品袋中。将剩余的烹饪液过滤在细网滤器上。液体约为2½杯。GydF4y2Ba
-
Add ½ cup of the cooking liquid into the bag.
-
用节省食物的袋子密封袋子。提示：折叠一块纸巾，以插入食品袋的入口。密封时，此纸巾将吸收所有水分。GydF4y2Ba
-
我也很快GydF4y2Ba拉面egg (ajitsuke tamago)剩下的液体。你做GydF4y2Basoft-boiled eggsand 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.
DAY 2
-
Open the bag of chashu.
-
用厨房剪切切割麻线，然后将它们完全取出。GydF4y2Ba
-
将Chashu切成1/4英寸的碎片（保持边缘GydF4y2Bachashu炒饭GydF4y2Ba！）。GydF4y2Ba
-
将Chashu片放在陶瓷板上，然后使用GydF4y2Bapropane torch或肉鸡以烤chashu片以增强风味。然后立即享受它们或在您的GydF4y2Ba拉面GydF4y2Ba。GydF4y2Ba
-
Scoop up the solidified fat from the cooking sauce.
-
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. I use it for drizzling over the chashu and making stir-fries, marinade, and ramen eggs.
To Store
-
您可以在冰箱中将Chashu存储在冰箱中长达7天1个月。我通常将滚动的Chashu分为三分之一，并分别冻结2部分（对于拉面，GydF4y2Bachashu炒饭GydF4y2Baand 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
-
Gather all the ingredients. 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).
-
用高火加热铸铁煎锅（或常规煎锅）中的油。首先将脂肪的侧面涂抹，然后翻转以烤四面，这可能需要10分钟。GydF4y2Ba
-
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.
-
将otoshibuta（滴盖）放在顶部，以压下成分并限制蒸发。如果您没有otobhibuta，则可以用铝箔制成。（这是GydF4y2Bahow to make otoshibuta）。在接下来的一小时内慢火煮一次，每15分钟旋转一次（始终保持otoshibuta！）。GydF4y2Ba
-
一小时后，锅中剩下½英寸的液体。现在您有2个选项。GydF4y2Ba选项1：GydF4y2Ba如果您马上要食用，请取出otoshibuta，然后以低火将酱汁进一步煮熟，直到酱汁变稠，并在用刮刀画一条线时看到锅的底部。GydF4y2Ba选项2（建议）：GydF4y2Ba将Chashu转移到带有一点烹饪酱的容器或袋子中，然后冷藏过夜。过滤剩余的烹饪酱并冷藏。GydF4y2Ba
-
To serve, slice the chashu into ¼ inch pieces. You can use apropane torch或肉鸡以烤chashu片以增强风味。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.
笔记GydF4y2Ba
- 1磅猪肚块（454 g）GydF4y2Ba
- 1 Negi/Long Green Onion（子：1韭菜或2-3个绿色洋葱）GydF4y2Ba
- 1knob ginger
- ½汤匙中性风味油（蔬菜，菜籽等）GydF4y2Ba
- ½杯（120毫升）GydF4y2Ba
- ½杯酱油（120毫升）GydF4y2Ba
- 1cup water (240 ml)
- ⅓cup sugar (75 g, 5 Tbsp)
营养GydF4y2Ba
Editor’s Notes:该帖子最初是在2011年5月共享的。2014年9月添加了第一个视频，并带有新图像。新视频和图像将于2019年5月添加。GydF4y2Ba
