First time ever making chashu.
I’ve looked through recipes and there are several variations. Some skin on, some skin off. I decided to cut off half the skin so the inside has no skin but the outside does as it was a long piece. It’s tied up and ready for tomorrow.
Some people brown it first then braise it. Some boil it for 5 minutes and dump out the water and start over saying it clears impurities but I assume that’s probably more important when making broth from bones than from a cut like pork belly.
Some cook in all the seasoning soy, sake, sugar, green onions or leeks, yellow onion, garlic, ginger etc then cook it down after and some only add water and green onion and onion and reserve a portion the cooking liquid to add to a sauce with the remaining ingredients.
So what is your favorite way?
by JPF93
