Homemade Chashu in a Deep Pan

Ingredients

• Pork shoulder block (belly if you like fat)500g
• Kitchen twine (if available)as needed
• Vegetable oil1 tsp
• [braise] Soy sauce100ml
• [braise] Sake100ml
• [braise] Mirin50ml
• [braise] Sugar2 tbsp
• [braise] Water200ml
• [braise] Green leek topsfrom 1 leek
• [braise] Ginger (sliced) & garlic (crushed)1 knob each
• Boiled eggs (optional, for seasoned eggs)2-4
• Shredded leek & green onionto taste

Directions

1. Tie the meat with twine to hold its shape (optional). Heat oil in a deep pan and brown all sides over medium.
2. Add all the braise ingredients and bring to a boil, set a foil drop-lid and then the lid, and simmer over low for 40-50 minutes. Turn the meat every 15 minutes to coat it.
3. Pierce the thickest part with a skewer; if the juices run clear it is done. If they run red, simmer 10 minutes more.
4. Turn off the heat and cool in the braise. Ideally refrigerate overnight in a bag with the braise so the flavor sinks in.
5. Slice once cold (after removing the twine) for clean, intact slices. Warm briefly in the microwave or sear the surface in a pan before eating.
6. Seasoned eggs: put boiled eggs (6.5 minutes for soft-set) in the leftover braise and marinate overnight in a bag.
7. Variations: over rice with reduced braise, shredded leek and an egg yolk for a chashu bowl. The braise also seasons fried rice or ramen.