- 1 lb. pork shoulder
- 1 tsp. salt
- ½ Tbsp. oil
- 2-inch ginger, sliced
- 4 green onions
- ⅔ cup water
- ⅓ cup white rice wine vinegar
- ⅓ cup soy sauce
- 3 Tbsp. sugar
- Cast Iron Skillet or Medium Frying pan
- Otoshibuta (Learn how to make an Otoshibuta out of aluminum foil here)
- Cut the tips off of the green onions. Then cut into 2-inch lengths (separating the white and green parts). Set the green parts aside for later.
- Peel and slice the ginger.
- Sprinkle and rub the salt on the pork shoulder.
- Heat the oil in a cast iron skillet (or regular frying pan) over high heat and brown the fat side first, then flip over to brown the other side. It should take about 10 minutes.
- While the meat is browning, put the water, rice wine vinegar, soy sauce, and sugar in a pot (large enough so that the entire piece of pork shoulder can fit).
- Place the pork belly in the pot and add ginger and green onions and bring it to a boil.
- Place an Otoshibuta on top of the meat. Do not use a regular lid!
- Reduce the heat to medium-low and simmer, occasionally turning the meat for about one hour or until there is 1/4 inch liquid left in the pot.
- Remove the otoshibuta and reduce the sauce until you can see the bottom of the pot when you scrape the sauce. After about 15-20 minutes or so, bubbles start to appear. You are getting close to the end. Turn off the heat when the sauce is now thickened and meat is shiny.
- Remove the meat and cut into thin slices.
The chashu can be stored it an airtight container in the refrigerator up to 5 days and 3 weeks in the freezer.