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Chashu Japanese braised pork
It is then ready for using in ramen.
Ingredients
- 175ml/6fl oz dark soy sauce
- 120ml/4fl oz sake
- 3 tbsp mirin
- 2 tbsp oyster or teriyaki sauce
- 75g/2½oz sugar
- 500g/1lb 2oz skin-on piece pork belly, rolled
- ½ leek, sliced (or 1 small onion, sliced)
- 4 whole garlic cloves, peeled
- 4cm/1½in piece ginger, thickly sliced
Method
Put the soy sauce, sake, mirin, oyster sauce (or teriyaki sauce) and sugar in a small pan. Bring to a simmer to dissolve the sugar.
Preheat the oven to 140C/300F/Gas 2.
Place the pork into a small deep roasting tin. Pour over the hot liquid. Add the leek (or onion), garlic and ginger. Depending on the width of your tin, add 400-500ml/14-18fl oz of hot water – enough not to completely cover it as it will be turned every so often.
Lightly cover with a double layer of foil and leave a small gap for the steam to escape.
Turn the pork occasionally and cook until the pork is tender – about 2-2½ hours.
Once cooked, remove from the oven, leave to cool in the liquid and put into a sealed container with the juices. Leave to cool before putting in the fridge – it is easier to carve when it is fridge cold. If using straightaway leave to rest for 20 minutes.
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Chashu (Japanese braised pork)
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Meat, fish and poultry
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A Brief History of Japanese Food and Its Cultural Meaning
Japanese food, known as Washoku, has a history stretching back thousands of years. Its traditions have been influenced by geography, religion, seasonal changes and contact with other countries. Rice became a staple food, while fish, vegetables, seafood and fermented ingredients formed the foundations of traditional Japanese cooking.
During the Nara and Heian periods, Chinese influences introduced new ingredients and cooking techniques. Later, Buddhist traditions encouraged vegetarian cooking, while the Edo period saw sushi, tempura and soba noodles become popular. Today, Japanese cuisine combines traditional dishes with modern international influences.
Food has a special meaning in Japanese culture, representing respect, harmony, gratitude and appreciation for nature. Seasonal ingredients are particularly important, with meals often reflecting the time of year. Before eating, Japanese people traditionally say Itadakimasu, expressing gratitude to everyone involved in preparing and providing the food.
There are several important etiquette rules to follow when eating in Japan. Chopsticks should be held correctly, and food should not be passed directly between people’s chopsticks. Never stick chopsticks upright into a bowl of rice, as this resembles a funeral ritual.
It is polite to finish your meal, avoid wasting food and say Gochisousama deshita afterwards. Slurping noodles is generally acceptable and can show enjoyment. However, talking loudly, playing with chopsticks or pointing them at others should be avoided.
Understanding Japanese food etiquette helps visitors appreciate the country’s traditions, values and hospitality.
