Pork Chashu

Incredients

• 1 lb pork belly
• 2 cloves of garlic
• 2 cups of mirin
• 2 cups of sake
• 2 cups of soy sauce
• 6 tbsp white sugar
• 1 piece whole chilli pepper

Directions

1. First make the chashu sauce by doing the following
2. Add the mirin and sake in a small pot
3. Heat the mixture over high heat to bring it to a boil
4. Keep boiling for 2-3 minutes to burn off the alcohol
5. Add the soy sauce, garlic, sugar, and chilli pepper in the pot
6. Bring it back to a boil
7. Keep boiling it for 30 minutes, then turn off the heat. Watch it closely, it likes to boil over!
8. With the sauce now made...
9. Boil plenty of water in a large pot
10. Add pork belly and boil for 15 minutes
11. Take out the boiled pork belly and set it aside
12. Reheat chashu sauce over high heat and bring to boil
13. Add the pork belly into boiling chashu sauce
14. Reduce the heat to low and simmer the pork belly in the sauce for about 3 hours
15. Turn off the heat and rest it until the meat temperature goes down to the room temperature
16. Take braised pork out from the sauce and chill the pork in the refrigerator until serving
17. When serving, slice the pork and reheat in a pan with a bit of oil, or sear it with a cooking torch