- 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
- 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! To learn how to make an Otoshibuta out of aluminum foil, click here.
- 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 1520 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.
Recipe adapted from justonecookbook.com