Japanese dish, Pork recipes-Pork Cha-shu Donburi

  Showing you how to make Cha-shu Pork in a super easy way! You don’t have to spend so much time to stew or prepare special seasonings to go with. All you need is a fry pan and some sauce you can find easily in your kitchen! It’s nicely glazed with tasty sauce, it goes very well with either steamed rice or ramen noodles!

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ serves four ~
500g Pork belly
[ Cha-shu sauce ]
150ml Water
3 tbs Sake
3 tbs Soy sauce
1 tbs Sugar
1 tbs Tonkatsu sauce
1 tbs Ketchup
1/2 tbs Honey

1/4 Onion
2~3 stalks Cilantro
1 tsp White sesame
1/4 tsp Sugar
Salt & Black pepper to taste
1 wedge of Lemon juice
1/4 tsp sesame oil
1 pinch Shredded chili pepper
or Nanami powder

4 bowls Steamed rice

(•̀ㅂ•́)وto see Japanese seasonings explanations please click here!

 

[ Directions ]

1-
1. This time I used two strips of pork belly.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
You can use pork loin instead if you prefer lean meat.

2-
2. Sear the surface over medium high heat.

(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
This process is to reduce the extra fat. You don’t need to cook through.

2-
3. Make sure to sear entire piece including the side. You can sand them on their sides..

2-
4. After searing, remove from the pan.

2-
5. Now you can wash off all the excess fat by putting through boiling water.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
You can either do like the picture shown or simply place the meat in the sink and pour hot water over the meat.

2-
6. Wipe the surface with paper towel.

2-
7. Prepare Cha-shu sauce: Add all seasonings(except for honey) into a pan and bring it to a boil.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Steak sauce can be used instead of tonkatsu sauce. To save honey fragrance, I prefer adding it on the very last heating process.

2-
8. Put the pork back into the pan.

2-
9. Cover the pot and keep simmering over low heat for about 5 minutes.

2-
10. After 5 minutes, remove the cover. Cook on maximum heat to reduce the sauce.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Cooking too long will make your meat tough. make sure to use high heat to reduce the sauce in short time. Otherwise, remove the meat first and then do the reducing process.

2-
11. When the sauce shows consistency, you can add honey.

2-
12. Glaze the meat with the sauce and shut off the heat. Remove from the pan and let it rest for 5 minutes or so.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
To seal the juice inside, make sure to let it rest before serving!

2-
13. While resting, you can prepare garnish! This time I used onion and cilantro to make easy salad!

2-
14. Add sugar, salt, black pepper, lemon juice, sesame oil, white sesame, nanami powder and mix well.

2-
15. Now you can slice the Cha-shu~!

2-
16. Drizzle some Cha-shu sauce on the rice..

2-
17. Lay your Cha-shu and put some garnish in the center.

2-
18. Drizzle the sauce again.. Now you have Cha-shu Donburi ready!

2-
19. You can put the rest into container. It can be stored in the fridge for a week.

2-
20. It doesn’t always have to be served on rice. It can be main meat dish! Reheating with a blowtorch can add BBQ-like aroma!


You can also use this meat for ramen garnish!!
Cook your favorite instant noodles and top with this gorgeous meat! (˃̵ᴗ˂̵)و

 

 

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