Pork tyasyu

6 servings

120 minutes

Chashu pork is one of the most famous dishes in Japanese cuisine, rooted in samurai traditions. This method of cooking pork slowly braised in a fragrant broth with soy sauce, sake, garlic, and ginger reveals deep flavors and tenderness of the meat. It acquires a soft texture and a rich sweet-salty taste with subtle spicy notes. Chashu pork is often used as a topping for ramen but is also excellent on its own – sliced thinly, it pairs wonderfully with rice and fresh vegetables. This dish not only warms the soul but embodies the Japanese principle of 'wa', harmony of flavors and textures.

Energy value per serving

• Calories: 968.5
• Proteins: 37.1g
• Fats: 85.8g
• Carbohydrates: 9.4g

Ingredients

• Pork neck: 1.5 kg
• Vegetable oil: 2 tbsp
• Soy sauce: 0.5 glass
• Garlic: 3 clove
• Sugar: 2 tsp
• Sake: 3 tbsp
• Fresh ginger root: to taste
• Green onion with bulb: 4 pc

Cooking steps

1. Roll the pork and tie it with thick cotton thread to form a log, place it in a pan, and fry until a brown crust forms.

   Required ingredients:

   • Pork neck: 1.5 kg
   • Vegetable oil: 2 tablespoons

2. In a large pot, place the log, sugar, soy sauce, sake, onion, garlic, and slightly crushed ginger root. Add water just to cover the meat. Bring to a boil while skimming off the foam.

   Required ingredients:

   • Sugar: 2 teaspoons
   • Soy sauce: 0.5 glass
   • Sake: 3 tablespoons
   • Green onion with bulb: 4 pieces
   • Garlic: 3 cloves
   • Fresh ginger root:  to taste

3. Switch the stove to low heat and cook for another two hours.

4. We leave the meat in the broth until it cools down, then take it out and wrap it in foil.

5. We remove excess fat from the broth.