Name: Braised Pork Belly and Chashu Eggs
Cuisine: 和食
Ingredients: Pork belly block: 1.5kg; Garlic: 1 head; Ginger: 20g; Green onion (green part): to taste; Kombu: 10cm; Water: 900ml; Sake: 360ml; Sugar (cane sugar): 2 tbsp; Mirin: 180ml; Soy sauce: 200ml; [For Chashu Eggs] Eggs: 3; [For Chashu Eggs] Sesame oil: to taste; [For Garnish] Black pepper: to taste; [For Garnish] White parts of green onion (finely chopped): to taste; [For Garnish] Japanese hot mustard (karashi): to taste

About "Braised Pork Belly and Chashu Eggs"

This braised pork belly recipe achieves a rich yet clean flavor by searing the meat first for depth and aroma, then rinsing it in lukewarm water to remove excess grease. Simmered for about an hour over low heat in a soy sauce, mirin, and sake broth with aromatics and kombu, it yields a firm, chashu-style texture best enjoyed with hot mustard. It keeps in the fridge with its broth for about a week and can be sliced and frozen, making it perfect for meal prep. Leftovers can be transformed into 'Chashu Eggs'—seared in sesame oil, topped with eggs, and finished with the braising liquid, black pepper, green onions, and hot mustard.

Introduction to 【荒木町鈴なり】村田明彦の煮るなり焼くなり →

Tips for Making "Braised Pork Belly and Chashu Eggs"

Ingredients
- Choose a pork belly block with a thinner fat layer for a lighter, less greasy finish.
Prep
- Prick the pork all over with a fork to tenderize it and help the flavors penetrate deeply.
Searing
- Sear to add aroma and render fat, not to cook through. Start fat-side down without oil.
Searing
- Wipe away rendered fat frequently with paper towels and sear all four sides evenly.
Rinsing
- Rinse in lukewarm water to remove excess grease. Avoid cold water, which toughens the meat.
Seasoning
- Add mirin from the start to achieve a firm, chashu-style texture rather than a mushy one.
Simmering
- Start the pork in cold broth and simmer on low (1-1.5 hours in a pot, 30 mins in a pressure cooker).
Serving
- Serve with hot mustard to cut through the richness and elevate it as a perfect appetizer.
Storage
- Store in its broth in the fridge for up to a week, or slice and freeze for easy future use.
Arrangement
- For Chashu Eggs, sear pork in sesame oil, steam with 3 eggs, drizzle with broth, and garnish.

Ingredients for "Braised Pork Belly and Chashu Eggs"

15 items

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Porkbelly block: 1.5kg
Garlic:1 head
Ginger:20g
Greenonion (green part): to taste
Kombu:10cm
Water:900ml
Sake:360ml
Sugar(cane sugar): 2 tbsp
Mirin:180ml
Soysauce: 200ml
[ForChashu Eggs] Eggs: 3
[ForChashu Eggs] Sesame oil: to taste
[ForGarnish] Black pepper: to taste
[ForGarnish] White parts of green onion (finely chopped): to taste
[ForGarnish] Japanese hot mustard (karashi): to taste

How to Make "Braised Pork Belly and Chashu Eggs"

1
Prick the pork belly block all over with a fork. Cut it in half so it fits easily into the pot.
2
Without adding oil, place the pork belly in a pan starting with the fattiest side down. Sear all four sides evenly, frequently wiping away excess rendered fat with paper towels.
3
Submerge the seared pork in lukewarm water (or warm tap water) to rinse off any excess grease from the surface.
4
In a pot, combine the water, sake, sugar, mirin, and soy sauce. Add the garlic, ginger, green parts of the green onion, and kombu.
5
Place the pork into the cold broth and simmer gently over low heat (about 1 to 1.5 hours in a regular pot, or 30 minutes in a pressure cooker).
6
Once cooked, slice the pork to your desired thickness, arrange on a plate, and drizzle with the braising liquid. Serve with hot mustard.
7
[Chashu Eggs] Heat sesame oil in a pan and lightly sear the sliced braised pork.
8
Crack 3 eggs next to the pork, cover with a lid, and steam-cook.
9
Once the eggs are cooked to your liking, remove the lid and pour a generous amount of the braising liquid over everything to let the flavors meld.
10
Season generously with black pepper, transfer to a plate, top with chopped green onions, and serve with hot mustard.

Detailed Commentary on "Braised Pork Belly and Chashu Eggs"

* Content organized by topics from the video.

Today's Dish: Braised Pork & Ingredients

Today's dish is braised pork belly, a highly versatile recipe that stores well. The ingredients include 1.5kg of pork belly block, 1 head of garlic, 20g of ginger, green onion tops, and 10cm of kombu. For the braising liquid, we use 900ml of water, 360ml of sake, 2 tbsp of sugar, 180ml of mirin, and 200ml of soy sauce. The speaker shares that this dish holds special memories, as it was a specialty of his mother. He explains that making a large 1.5kg batch prevents future regrets, as the leftovers can be easily repurposed into rice bowls or used to make ramen broth.

Prep Tips for Tender Braised Pork

First, we prepare the pork belly. When choosing the meat, look for a block with a thinner layer of fat, as the fat expands during cooking; a leaner cut ensures a lighter, less greasy finish. The key prep step is pricking the entire surface of the meat repeatedly with a fork. This tenderizes the meat and allows the flavors to penetrate deeply. Once pricked, cut the block in half so it fits comfortably in your pot. Since we are making a large batch for meal prep, using a large pot is highly recommended.

Searing the Pork to Render Excess Fat

Next, place the cut pork belly in a pan to sear. The goal here is not to cook the meat through, but to develop a savory color and aroma while rendering out excess fat. Do not add any cooking oil; start searing with the fattiest side down. As it cooks, a surprising amount of fat and moisture will render out and splatter. Wiping this away frequently with paper towels is the secret to keeping your kitchen clean and safe. Rotate the meat to sear all four sides evenly until beautifully browned.

Rinsing and Simmering the Pork

Once seared, submerge the pork in warm water to rinse off excess surface grease. Avoid cold water, as it will cause the meat to seize and toughen; lukewarm or warm tap water is ideal. Next, prepare the braising liquid. Using a Meyer pressure cooker, combine water, sake, sugar, mirin, and soy sauce. While mirin can sometimes toughen meat and is often added later, we add it from the start here to achieve a firm, chashu-style texture rather than a melt-in-your-mouth softness. Add the garlic, ginger, green onion tops, and kombu, then place the pork in the cold liquid and simmer gently over low heat.

Slicing and Serving the Braised Pork

The slow-simmered braised pork is ready. It takes about 1 to 1.5 hours over low heat in a regular pot, or just 30 minutes in a pressure cooker. Slice the finished pork to your preferred thickness. The speaker fondly recalls using the leftover braising liquid to make staff-meal ramen, which tasted incredible. Arrange the slices beautifully on a plate and drizzle with the rich, flavorful braising liquid. The absolute essential condiment here is Japanese hot mustard (karashi). Its sharp kick perfectly complements the simple, savory pork, making it an outstanding appetizer to pair with drinks.

Making Irresistible Chashu Eggs

Next, we make a delicious spin-off dish: Chashu Eggs. Heat sesame oil in a pan and lightly sear the sliced braised pork. Reheating the cold pork melts the fat, making it tender while infusing it with the fragrant aroma of sesame oil. Crack three eggs into the pan, cover, and steam. Once the eggs are partially cooked, remove the lid and pour a generous amount of the braising liquid over them to let the flavors meld. Finish with plenty of black pepper, plate it, top with chopped green onions, and serve with hot mustard for an ultimate, rice-devouring comfort meal.

Tasting and Smart Storage Tips

Now, it's time to taste both dishes. First, a bite of the simple braised pork with hot mustard. The texture is perfectly tender yet meaty, and the soy-based flavor is clean and delicious without being greasy. Next, the Chashu Eggs: dipping the pork into the runny egg yolk is so delicious it leaves the speaker speechless, making it the perfect companion for a highball. For storage, keeping the pork submerged in its broth in the fridge allows it to last for about a week. You can also slice and freeze it for quick meals. It is delicious fresh, but even better the next day as the flavors deepen.

About 【荒木町鈴なり】村田明彦の煮るなり焼くなり

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