This video will show you how to make the most delicious chashu pork that will have your family and friends wanting more. Take a journey with us into the world of Japanese cuisine, learn tips and tricks that you can take home, and find out why this chashu pork is such a hit!
INGREDIENTS
1 kg pork belly
3 spring onions
1 thumb sized piece ginger
½ tbsp vegetable oil
100ml cup chicken stock
THE SAUCE
2 tbsp oyster sauce
100ml sake
100ml cup Japanese soy sauce
100ml dry sherry
3 tbsp soft brown sugar
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– Japanese Chashu Pork – The Easiest Way To Make This Mouth-Watering Dish –
00:00 Introduction
00:22 The Pork
01:46 The Aromatics
01:57 The Sauce
03:36 Add the Ginger & Spring Onion
04:14 Braising the Pork
06:27 Reducing the Sauce
06:58 Slicing & Serving
08:28 Outro
30 Comments
Noticed that you are using a cast iron wok. Is there a reason for using this one over carbon steel.
HAVE A BEAUTIFUL DAY EVERYONE ✌️
Now that's a great recipe Jeremy👌
Mmmmmm yum, makes my mouth water and it's only mid-morning!
Thanks man you are truly a MASTER.
That's my Saturday sorted! Looks FAB!!
excellent (and I can imagine very tasty) as always
Can't wait to try it!! Many thanks!❤
Your video formats just get better, so good for a novice to learn from. Thanks!
Very nice video, Jeremy! Quick and concise, and the Chashu looks delicious! 😋
Jeremy, I see sometimes people boil the pork before the wok to clean the impurities of the meat. Is that something worthwhile with this recipe?
Looks lovely!
Awesome stuff! 👌
I thought that chashu was Chinese, not Japanese 😆
That looks so good, im gonna have to make some for myself real soon 😋😋
Thanks Jeremy looks yummy
Always learning when I watch your vids 😊
Oh it's really so easy. And you only need to stay in front of the pan for 2 hours? Whaaat? … -.-
Just love your presentation
not your best big J how long to cook again please
OMG this looks like a dream! I absolutely must try this!!!
He reminds me of a more chill Asian Gordon Ramsey. Asians, if you're gonna learn English, this is the way to do it. I'm American and the modern day "accent" or whatever you want to call it that most Americans have is like an assault on my ears.
What can I substitute with dry sherry?
When you say white corn flour , in the US would that the corn starch?
That looks so good
This looks great, has the fat been trimmed? It looks somewhat less fatty than the strips you would get at a supermarket or piece from a butcher, just wanna make it right,salivating right now :D, thanks
If you don't have a heavy bottom wok, would a dutch oven work for this recipe?
Nice one Jeremy.
Could the sake and sherry be replaced with XiaoXingJiu?
Cheers
This looks incredible. Question: I'm in a household that doesn't eat pork. What should I do if I wanted to replace the meat with chicken or even turkey? I'd imagine beef wouldn't be too dissimilar in terms of cooking time, but, obviously, would have nowhere near the same flavour.
Frankly, It doesn't even close to Japanese chashu