Japanese Chashu Pork - The Easiest Way To Make This Mouth-Watering Dish

Рет қаралды 129,491

Күн бұрын

This video will show you how to make the most delicious chashu pork that will have your family and friends wanting more. Take a journey with us into the world of Japanese cuisine, learn tips and tricks that you can take home, and find out why this chashu pork is such a hit!
INGREDIENTS
1 kg pork belly
3 spring onions
1 thumb sized piece ginger
½ tbsp vegetable oil
100ml cup chicken stock
THE SAUCE
2 tbsp oyster sauce
100ml sake
100ml cup Japanese soy sauce
100ml dry sherry
3 tbsp soft brown sugar
To find the recipe for this dish, click the link below!
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- Japanese Chashu Pork - The Easiest Way To Make This Mouth-Watering Dish -
00:00 Introduction
00:22 The Pork
01:46 The Aromatics
01:57 The Sauce
03:36 Add the Ginger & Spring Onion
04:14 Braising the Pork
06:27 Reducing the Sauce
06:58 Slicing & Serving
08:28 Outro

Пікірлер: 137

@the_jarmel Жыл бұрын

HAVE A BEAUTIFUL DAY EVERYONE ✌️

@SchoolofWok Жыл бұрын

You too! - Lee

@DeKay1980 Жыл бұрын

Hello there Jeremy. A german pro Chef here. In my 20 Years of cooking i've learned a lot about european Cuisine and fell in Love with asian Dishes, specially the japanese. It was a japanese Friend who taught me to make Gyūdon and Shoyu Ramen. My Chāshū is really good, but i've tried your Recipe and it is through the Roof! Thank you so much for sharing it. I've added some Chili and Garlic for a spicy Spin but that's it. Very delicious. Have a great Day!

@BigPhi84 Жыл бұрын

Very nice video, Jeremy! Quick and concise, and the Chashu looks delicious! 😋

@SchoolofWok Жыл бұрын

Thank you! - Lee

@anigraff6525 Жыл бұрын

Can't wait to try it!! Many thanks!❤

@SchoolofWok Жыл бұрын

Hope you like it! - Lee

@harrywilson6468 Жыл бұрын

OMG this looks like a dream! I absolutely must try this!!!

@SchoolofWok Жыл бұрын

Please do! - Lee

@TehRahlk Жыл бұрын

Looks lovely!

@SchoolofWok Жыл бұрын

Thank you! - Lee

@David-le7jy Жыл бұрын

That's my Saturday sorted! Looks FAB!!

@SchoolofWok Жыл бұрын

Hope you enjoy it as much as we did! - Lee

@peteaplin8324 Жыл бұрын

That looks spectacular! My favourite combo of pork and ingredients!

@SchoolofWok Жыл бұрын

So good! - YOLO

@JohnSmith-oq4cb Жыл бұрын

That looks so good, im gonna have to make some for myself real soon 😋😋

@SchoolofWok Жыл бұрын

You should, it’s amazing! - Lee

@stever456 Жыл бұрын

Your video formats just get better, so good for a novice to learn from. Thanks!

@SchoolofWok Жыл бұрын

Glad to hear it after we’ve been trying to refine our style recently! Thank you! - Lee

@belowmeoff Жыл бұрын

I'm hungry! Must have!

@renebriones9581 Жыл бұрын

Jeremy , that dish was off the hook and so easy to make , fantastic , thank you you are my fan kid !!!!! regards, Rene , Sarasota ,florida , USA!!!!!!

@peggymason7438 Жыл бұрын

Mmmmmm yum, makes my mouth water and it's only mid-morning!

@SchoolofWok Жыл бұрын

Haha, my stomach was rumbling editing this video! - Lee

@juanitasylvan8666 Жыл бұрын

Just love your presentation

@SchoolofWok Жыл бұрын

Thank you! - Lee

@anandkumargopi6214 Жыл бұрын

Thanks man you are truly a MASTER.

@SchoolofWok Жыл бұрын

Thanks for watching! - Lee

@vincentvetrone2843 Жыл бұрын

Gaaaa Daaang man that looked so good. Thank you for bringing that to us.

@hc8714 Жыл бұрын

one of those food that people try guess how it is being made just by looking at the end product, but in the end created something totally different than origin.

@MrBoromir123 Жыл бұрын

That looks so good

@SchoolofWok Жыл бұрын

It was! - Chris

@johnfrilando2662 Жыл бұрын

Soooo Gooood! Thanks for sharing

@SchoolofWok Жыл бұрын

Thanks! - Chris

@drew1454 Жыл бұрын

Now that's a great recipe Jeremy👌

@SchoolofWok Жыл бұрын

Glad you like it! We thoroughly enjoyed it after we cut the cameras - Lee

@angeladeasy7971 Жыл бұрын

Made this lots of times. Family favourite now

@SchoolofWok Жыл бұрын

Glad to hear it and I can understand why it's a family favourite! - Lee

@moyralouise7123 Жыл бұрын

Always learning when I watch your vids 😊

@SchoolofWok Жыл бұрын

Happy to hear that! - Lee

@reapergrim76 Жыл бұрын

Awesome stuff! 👌

@SchoolofWok Жыл бұрын

Thank you! - Lee

@nevrcm3261 Жыл бұрын

excellent (and I can imagine very tasty) as always

@SchoolofWok Жыл бұрын

Thank you! - Lee

@davidhudson5452 Жыл бұрын

Thanks Jeremy looks yummy

@SchoolofWok Жыл бұрын

It was SO good! - Lee

@jonnycooke4252 Жыл бұрын

Damn!!! That looks tasty tasty!! Gonna make this at the weekend :)

@Hagg-o-tron Жыл бұрын

Oh my god! I'm so hungry now .

@nessa6248 Жыл бұрын

Good tip on removing the skin before frying up the pork belly. I got quite burned by exploding hot oil bubbles the last time I tried to make braised pork belly, skin and all. I've always wondered how chefs do it without having hot oil flying around the kitchen.

@james2529 Жыл бұрын

I think professional chefs are quite used to it to be honest

@jonathan60351 Жыл бұрын

Shhhesh, looks beautiful brother. Keep up the good work ninja❤️

@SchoolofWok Жыл бұрын

Thanks!

@scrane5500 Жыл бұрын

Going to try this with some seitan as I have a family history of Cancer and need to avoid the igf-1 in meat---thanks for posting

@SchoolofWok Жыл бұрын

Would be interesting to see how it works with seitan! - Chris

@markmui Жыл бұрын

Amazing video! What is the finished internal temp of the pork? thx

@DarkFire515 Жыл бұрын

I bet that pork tastes amazingly good!

@SchoolofWok Жыл бұрын

It was SO good! 🙃

@karenwong6634 Жыл бұрын

What do we should use without dry Sherry sir

@MedalionDS9 Жыл бұрын

You may wanna retitle this video is more like a chinese style char siu than what most people think of japanese chashu which is the rolled up pork belly sliced

@peggyh4805 Жыл бұрын

Yummy. 🇺🇸💙

@SchoolofWok Жыл бұрын

It was! - YOLO

@andrestrat Жыл бұрын

Very well done video! now I want to try it. First I need to buy a wok!!! but are they any for induction?

@SchoolofWok Жыл бұрын

Nowadays you can easily get woks suitable for induction, in fact we offer a great selection: schoolofwok.co.uk/shop/woks Thanks - YOLO

@andrestrat Жыл бұрын

@@SchoolofWok Thanks a lot

@wrzlygummidge Жыл бұрын

Nice one Jeremy. Could the sake and sherry be replaced with XiaoXingJiu? Cheers

@SchoolofWok Жыл бұрын

It won't quite have the same punch as Sake or Sherry - Arthur

@gumak53 Жыл бұрын

what is the WOK material?

@paulkeogh3518 Жыл бұрын

I have just ordered a school of wok cleaver could you please tell me wether it has a single or double bevel and the best angle to sharpen it?

@SchoolofWok Жыл бұрын

So it is double bevel and you should sharpen at a 20 degree angle :) - Arthur

@paulkeogh3518 Жыл бұрын

@@SchoolofWok Thank you for your help much appreciated.

@neonrider32 Жыл бұрын

Can I use other type of meet. or it must be Pork belly? I would use Fillet of beef or pork fillet

@wikinoa Жыл бұрын

Hopefully you are good at reducing smell in the kitchen later on, as good as you have reduced the sous 😉 it looks really tasty.

@SchoolofWok Жыл бұрын

Thank you Cyrus - YOLO

@peterayls Жыл бұрын

If you don't have a heavy bottom wok, would a dutch oven work for this recipe?

@SchoolofWok Жыл бұрын

Absolutely! - Chris

@peterayls Жыл бұрын

@@SchoolofWok Awesome!

@Nini-96 Жыл бұрын

What can I substitute with dry sherry?

@SchoolofWok Жыл бұрын

You can use Xioxing rice wine if you have it or even use regular cooking wine in a pinch! - Lee

@youngyoungmcgurn5088 Жыл бұрын

This looks incredible. Question: I'm in a household that doesn't eat pork. What should I do if I wanted to replace the meat with chicken or even turkey? I'd imagine beef wouldn't be too dissimilar in terms of cooking time, but, obviously, would have nowhere near the same flavour.

@SchoolofWok Жыл бұрын

Beef would be my choice too, will be a different flavour. But will still work. - Arthur

@TheGordster Жыл бұрын

We tried it with beef and it worked well. Bought a small roasting joint, broke it down to 4 pieces and there was enough to go around a family of four and enough slices left for Ramen the next day. Great recipe :)

@jlittsey6243 Жыл бұрын

Noticed that you are using a cast iron wok. Is there a reason for using this one over carbon steel.

@drew1454 Жыл бұрын

Excellent heat retention and even dispersion of heat.

@SchoolofWok Жыл бұрын

Precisely! - Lee

@preventwwiii Жыл бұрын

Jeremy, I see sometimes people boil the pork before the wok to clean the impurities of the meat. Is that something worthwhile with this recipe?

@SchoolofWok Жыл бұрын

That’s more of a Chinese method of preparing Char Siu, you can also do it with this recipe but it’s not 100% necessary to do! - Lee

@2foodtrippers Жыл бұрын

Would light brown sugar be the equivalent in the USA to what you call "soft brown sugar?"

@shenglongisback4688 Жыл бұрын

Yup same different name.

@davidhays4938 Жыл бұрын

When you say white corn flour , in the US would that the corn starch?

@SchoolofWok Жыл бұрын

Yes, we call corn starch "cornflour" in the UK! - Lee

@kschulwitz Жыл бұрын

What happens to all grease that renders from the pork? Your sauce doesn't appear greasy. THANKS.

@Xavier-um5ty Жыл бұрын

This looks great, has the fat been trimmed? It looks somewhat less fatty than the strips you would get at a supermarket or piece from a butcher, just wanna make it right,salivating right now :D, thanks

@SchoolofWok Жыл бұрын

These haven't been trimmed, but if you like you can trim yours to the same - Arthur

@Xavier-um5ty Жыл бұрын

@@SchoolofWok perfect, can't wait to try it thanks. Fat is flavour after all 😃

@MrJeremyspoken Жыл бұрын

Can you please make Ngoh Hiang Pork Rolls?

@SchoolofWok Жыл бұрын

I'll add it to our suggestions! - Chris

@officeemail7851 Жыл бұрын

So much sugar111 any suggestions on a substitute??

@officeemail7851 Жыл бұрын

Fantastic dish. This is not for diabetics. What substitute is there for all that sugar?

@philipjin4902 Жыл бұрын

Most braised foods require sugar for caramelisation, potentially different dish...

@wsiddiqi Жыл бұрын

can we make this with chicken or beef? (we dont eat pork)

@SchoolofWok Жыл бұрын

Yes you can, you will need to adjust the cooking times, but the results will be as delicious. - YOLO

@wsiddiqi Жыл бұрын

@@SchoolofWok thanks - will try it out !

@marktan8074 2 ай бұрын

Tip : Chill the meat for an hour and it would be easier and less messy to slice the meat

@tukangrepet118 Жыл бұрын

What are cookin Oto Sun😂😂😂

@tofu_golem Жыл бұрын

As usual, chashu is awesome, but very different from the char siu on which it is based. Kind of like how tonkatsu is based on, but not very much like wiener schnitzel. (I'm half Japanese.)

@tukangrepet118 Жыл бұрын

Ru cooki OtoMan😮😮😮

@TauEnjoyer Жыл бұрын

shaoxing wine is probably what i would use rather than sherry..

@ivyking4149 Жыл бұрын

Char Siu you mean?

@csmats5374 Жыл бұрын

"You're gonna need a bigger wok."

@RandomUserX99 Жыл бұрын

it really feels more like Chinese style than Japanese style, especially with the glaze at the end. I think you've actually brought Japanese cha-shu a bit closer back to the original Chinese version lol

@vladislavdonchev1271 Жыл бұрын

Great recipe, but saying saké "is the non-sweet version of mirin" is like saying that grapes are the non-fermented version of wine...

@SchoolofWok Жыл бұрын

Good point! - YOLO

@JtheCat3 Жыл бұрын

So hard to get belly pork in the US. It's all turned into streaky bacon

@hdeion1234 Жыл бұрын

Damn I did not want to buy pork belly

@jamesofallthings3684 Жыл бұрын

He reminds me of a more chill Asian Gordon Ramsey. Asians, if you're gonna learn English, this is the way to do it. I'm American and the modern day "accent" or whatever you want to call it that most Americans have is like an assault on my ears.

@stringlarson1247 Жыл бұрын

We're working on an AI/3D Printer System to kick this out via your USB port.

@GingaRobespierre Жыл бұрын

I really don't see any reason to use a wok for a recepy like this....

@cherriemay528 Жыл бұрын

I'll eat it if it's extra fatty cause I'm too skinny 🙄

@rudigerfunke3681 Жыл бұрын

Sieht extrem lecker aus !👍

@SchoolofWok Жыл бұрын

danke schön 👍 - YOLO

@timjim1074 Жыл бұрын

Frankly, It doesn't even close to Japanese chashu

@hywelmathias5470 Жыл бұрын

not your best big J how long to cook again please

@SchoolofWok Жыл бұрын

I think he said an hour and a half in the video but it was more like 2 hours in the end - Lee

@ropro9817 Жыл бұрын

I thought that chashu was Chinese, not Japanese 😆

@SchoolofWok Жыл бұрын

Char Siu is Chinese and it’s roasted pork, this is Chashu which is braised! - Lee

@shenglongisback4688 Жыл бұрын

It is, It was adapted like curry in other countries but made for the local pallet. Ramen was introduced too Japan from China years ago, but not the Modern Ramen known these days. Chashu was introduced too the dish but made with a more Japanese taste. Like Chef said it not Sweet like Chinese Chashu so it is a Japanese Chashu.

@SoulWhite Жыл бұрын

Oh it's really so easy. And you only need to stay in front of the pan for 2 hours? Whaaat? ... -.-

@XiangUK Жыл бұрын

When braising on low heat, you don't need to stay in front of the pan. Go do anything else you need to and occasionally check on it. Simple.

@SoulWhite Жыл бұрын

@@XiangUK Occasionally checking on it is the same thing as standing in front of it. Just toss the meat in a pot of soy mixture and be done with it. This might be tastier, but it's not practical.

@XiangUK Жыл бұрын

Thanks, I needed a laugh. 😂

@SchoolofWok Жыл бұрын

Yeah it’s pretty easy, we filmed 2 other videos while it was cooking and it got stirred once or twice in that time. Once it’s on the low heat you can watch a film or do anything else for 2 hours and give it a stir if you go into the kitchen for a drink or any other reason! - Lee

@SchoolofWok Жыл бұрын

I’m glad I’m not the only one who thought that - Lee

@eirikflaten8344 Жыл бұрын

Looks dry

@Hoo88846 Жыл бұрын

Char siu is Cantonese, not “Japanese”. Char = fork. Siu = barbecued. It’s a Cantonese dish stolen during the Edo Period of Japan when a lot of Chinese , especially Cantonese and Shanghainese immigrants when to Japan, especially Yokohama’s Chinatown. Please stop cultural plagiarism. #noculturalplagiarism