How to make Chashu(roasted pork tenderloin)

Japanese chashu is characterized by its unique cooking method and flavor using pork. It is usually made with pork belly and often seasoned with soy sauce, mirin, sake, etc. It is then cooked slowly at a low temperature to tenderize it. A popular topping for ramen and rice bowls, char siu is known for its rich flavor and tenderness.

Chashu(roasted pork tenderloin) Recipe

[Ingredients]

1.Pork 500g
2.Garlic 1 teaspoon
3.Green leaf part of green onion
4.Sugar 1 tablespoon
5.Alcohol 50ml
6.Mirin 25ml
7.Soy sauce 100ml
8.cucumber
9.lettuce
10.Mayonnaise

[Step1]

1. Bring 500g of pork loin to room temperature.

2. Heat a saucepan over medium heat, add the pork from step 1, starting with the fatty side, and fry until golden brown all over, removing the fat.

[Step2]

1. Add the green part of the spring onion, 1 clove of garlic (or 1 teaspoon of grated garlic if you don't have it), 1 tablespoon of sugar, 50 ml of sake, 25 ml of mirin, 100 ml of soy sauce, add water until the meat is submerged, bring to a boil and place on a paper towel. Cover and simmer for 30 minutes.

※Adding green onions and simmering will reduce the flavor of the meat.