Chashu of pork for barbecue Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Chashu of pork for barbecue Also known as cha-shu-.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about cha-shu-

Pork chashu is a traditional Japanese dish consisting of marinated pork slices and slowly cooked in a sweet and tasty sauce. Originating from Chinese cuisine, chashu has become popular in Japan and is often used as an ingredient in various recipes, such as ramen and donburi.

To prepare chashu, a specific cut of pork, usually the belly, is used, which is marinated in a mixture of shoyu, sachet, sugar and other spices for a few hours or even overnight.

The result is an extremely tasty and soft pork, with a perfect balance between salty, sweet and umami. Chashu slices are usually served as an accompaniment in ramen cups, but can also be consumed as a main dish, accompanied by rice or pasta.

In addition to being delicious, chashu also has nutritional benefits. Pork is an excellent source of protein, iron and zinc, and contains vitamins from the B complex. In addition, the sauce used in the preparation of chashu is rich in amino acids and antioxidants, contributing to a healthy diet.

For lovers of Japanese cuisine, pork chashu is an indispensable dish. Whether as an ingredient in other recipes or as a main dish, chashu delights with its unique taste and soft texture of the meat. Experience this delight of Japanese cuisine and delight with each bite!

Origin and history of Chashu de porco para churrasco

BBQ pork chashu, also known as pork chashu, is a typical dish of Japanese cuisine. It is a variation of traditional chashu, which is a pork meat cooked in soy sauce, sugar and spices. The origin of chashu dates back to the Edo period (1603-1868), when it was served as an accompaniment to ramen, a Japanese pasta. Over time, chashu has been becoming popular and gaining new versions, such as BBQ pork chashu, which has influence from American cuisine with the use of barbecue sauce. Today, chashu is an essential ingredient in various Japanese cuisine dishes, such as ramen, donburi and onigiri.

About the recipe

• Name of the plate: Chashu of pork for barbecue
• Name of the dish in English: BBQ pork chashu
• Name of the plate in Japanese: チャーシュー
• Name of the Romanian dish: cha-shu-

Information about preparation

• Time to prepare: 60 minutes
• Time of Cooking: 240 minutes
• Difficulty: MEDIUM
• It suits: 4-6 people
• Occasions: Side dishes autumn, summer, spring, winter

Ingredients – Ingredients

Check out the necessary and optional ingredients Chashu of pork for barbecueIt makes sense to improvise

• Chashu of pork for barbecue
• 1.5 kg of pork stomach
• 500 ml of soy sauce
• 1 l of water
• 200 ml of cooking
• 50ml of Mirin
• 100g of sugar
• 2 garlic cloves
• 2 pieces of ginger
• 1 by Porter
• The Optional Ingredients:
• 1 tablespoon of garlic oil
• 1 tablespoon of rice vinegar
• 1 tablespoon of oysters

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Chashu of pork for barbecue. Follow the instructions below in the preparation mode or step by step.

Chashu pork for barbecue

Method:

Prepare the pork stomach.

• Wrap the pork belly in a roll shape, leaving the skin out and tie it with a kitchen barber.This will ensure that the pork remains firm during cooking, preventing it from breaking down.

Prepare the vegetables:

• Cut and cut the garlic and ginger. Cut only the green part of the garlic porridge, reserving the white part for another recipe or to decorate the ramen.

Mix the temperaments:

• In a large pot, mix the soy sauce, water, rice vinegar, mirin, sugar, garlic, ginger and garlic and take it to medium heat. Add the wrapped pork belly to the pot.

Cooking the Chashu:

• Cover the pot with an aluminum cover or paper with small holes and let it cook on low fire for 3-4 hours. Remember to cook on low fire and slowly to maintain the juicyness of the meat and ensure that it absorbs all the flavors of the marinade.

Let the chashu cool overnight.

• Test the meat with a bamboo spoon. If it is soft and the spoon enters easily, the meat is ready. Let it cool and then take it to the refrigerator to marinate overnight.

Store Chashu in the refrigerator again:

• Remove the meat from the liquid and wrap it in plastic film. Put it in the refrigerator until it is time to use. Cut into thin slices and serve with ramen pasta, hot rice or salads.

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