An easy recipe for exquisite chashu pork made in a rice cooker. Learn the secrets to tender pork loin, how to infuse it with flavor, and how to achieve a savory seared finish. Enjoy authentic, melt-in-your-mouth chashu at home without any special equipment. Includes a special sauce recipe using the leftover braising liquid.
Ingredients
Main Ingredients (3-4 servings)
- Pork Loin 500g
- Green parts of Scallions
- Ginger slices 2
- Garlic 2 cloves
Seasonings
- [A] Sugar 2 tbsp
- [A] Salt 1 tsp
- [A] Cooking Sake (Rice Wine) 3 tbsp
- [A] Soy Sauce 3 tbsp
- [A] Honey 2 tbsp
Steps
- Pierce the Pork Loin (500g) all over with a fork. This is the key! Piercing tenderizes the meat and creates openings for the flavor to penetrate. Aim for about 50 pricks per side.
- Heat a frying pan without oil, and sear the Pork Loin until browned.
- Once one side is browned, flip and sear the other side.
- Sear the sides thoroughly as well. This is the key! Searing all sides enhances the savory aroma, sweetness, and depth of flavor.
- Once all sides are seared, remove the Pork Loin from the frying pan.
- In a zip-top bag, combine Sugar (2 tbsp), Salt (1 tsp), Cooking Sake (Rice Wine) (3 tbsp), Soy Sauce (3 tbsp), and Honey (2 tbsp).
- Add the seared Pork Loin, the green parts of scallions, ginger slices (2), and peeled and crushed garlic cloves (2) to the zip-top bag.
- Ensure all air is thoroughly removed from the zip-top bag. This is the key! Insufficient air removal can lead to uneven cooking, so be sure to remove it completely. Also, use a zip-top bag with a heat resistance of 80°C or higher.
- Place the zip-top bag with the meat into the rice cooker pot.
- Add enough water to the pot to submerge the zip-top bag.
- Set the rice cooker to its high 'Keep Warm' setting (if there are high and low options). This is the key! The optimal Keep Warm temperature is 60-70°C. Keep it warm for at least 12 hours, or preferably 15 hours, for the best results.
- Leave it to keep warm in the rice cooker for over 12 hours.
- After 12 hours, remove the zip-top bag and take out the meat.
- Cut the chashu pork into bite-sized pieces.
- Skim off the pork fat that has floated to the surface from the braising liquid in the zip-top bag.
- Transfer about half of the remaining braising liquid to a bowl, and then pour about half of that into a frying pan.
- Heat the braising liquid in the frying pan over medium heat, stirring as it simmers and thickens. Remove from heat once it has a syrupy consistency.
- Pour the sauce over the sliced chashu pork to serve. Enjoy!
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