Chashu (Braised Pork Belly)
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 500 grams pork belly (rind removed, cut into 2 to 4 pieces in order to fill in cooker)
- 2 teaspoons salt
- 1 tablespoon vegetable oil
- 1 thumb ginger (sliced (3cm in length, 1cm in diameter))
- 4-5 green onion (white part (or 1 stalk scallion))
- 150 ml water
- 100 ml Chinese cooking wine
- 100 ml soy sauce
- 3 tablespoons sugar
- 1/4 teaspoon nutmeg
- 1/2 piece of cinnamon stick (5cm in length, 1.5cm in width)
Method
- Rub the pork belly with salt. Heat oil in a non-sticky skillet with medium high heat, add pork belly and brown each side till turning golden.
- Add pork and the rest of ingredients in pressure cooker. Place drop lid on the pork. Lock the lid on pressure cooker, cook on medium high heat till pressure turned high, immediately turn the heat to lowest. Simmer for 20 minutes. Turn off heat and release pressure by nature release method, in about 20 minutes.
- Put pork into a plate to cool down before cutting. The pork will taste better if making beforehand and let the flavor settle down for overnight.