Japanese Char Siu Recipe

Pork belly: A fatty, flavorful cut of meat that becomes tender and succulent when slow-cooked.

Soy sauce: Adds a salty, umami flavor to the marinade.

Mirin: A sweet rice wine that balances the saltiness of the soy sauce.

Sake: A Japanese rice wine that adds depth and complexity to the marinade.

Sugar: Sweetens the marinade and helps with caramelization.

Garlic: Adds a pungent, aromatic flavor to the dish.

Ginger: Provides a warm, spicy note that complements the other flavors.

When preparing pork belly for this Japanese Char Siu, make sure to score the skin lightly in a crosshatch pattern. This allows the marinade to penetrate deeper into the meat, enhancing the flavor. Additionally, basting the pork occasionally while baking ensures it remains moist and absorbs the sauce evenly.

• boneless pork belly - Substitute with boneless pork shoulder: Pork shoulder has a similar fat content and texture, making it a good alternative for slow-cooked dishes.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• mirin - Substitute with dry sherry: Dry sherry provides a similar sweetness and depth of flavor, though it is slightly less sweet than mirin.

• sake - Substitute with dry white wine: Dry white wine can mimic the acidity and complexity of sake in cooking.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, though it is sweeter than sugar, so use slightly less.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it lacks the fresh bite of minced garlic.

• sliced ginger - Substitute with ground ginger: Ground ginger can be used in place of fresh ginger, though it is more concentrated, so use less.

• Allow the pork belly to cool completely before storing. This helps maintain its texture and flavor.
• For short-term storage, place the char siu in an airtight container and refrigerate. It will keep well for up to 4 days.
• If you plan to store it for a longer period, wrap the pork belly tightly in plastic wrap, then place it in a freezer-safe bag or container. This prevents freezer burn and preserves the taste.
• Label the container with the date to keep track of its freshness.
• When ready to use, thaw the char siu in the refrigerator overnight. This gradual thawing helps retain its moisture.
• Reheat the pork belly by placing it in a preheated oven at 160°c (320°f) for about 10-15 minutes, or until heated through. Alternatively, you can reheat it in a microwave on medium power, ensuring it is evenly warmed.
• For a quick meal, slice the char siu thinly and add it directly to hot ramen or rice, allowing the heat from the dish to warm the meat.
• Avoid reheating the char siu multiple times as it can dry out the meat and diminish its flavor.

• Oven Method:

  1. Preheat your oven to 150°C (300°F).
  2. Place the leftover Japanese Char Siu in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat for about 20-25 minutes or until the pork belly is warmed through.
  5. For a slightly crispy exterior, remove the foil for the last 5 minutes of heating.

• Stovetop Method:

  1. Slice the Japanese Char Siu into thinner pieces for even heating.
  2. Heat a non-stick skillet over medium heat.
  3. Add a small amount of vegetable oil or sesame oil to the skillet.
  4. Place the slices in the skillet and cook for about 2-3 minutes on each side until heated through and slightly caramelized.

• Microwave Method:

  1. Place the Japanese Char Siu slices on a microwave-safe plate.
  2. Cover the plate with a microwave-safe lid or another plate to prevent drying out.
  3. Heat on medium power for 1-2 minutes, checking halfway to ensure even heating.
  4. If necessary, continue heating in 30-second intervals until warmed through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 60°C (140°F).
  2. Place the Japanese Char Siu in a vacuum-sealed bag or a resealable bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 45 minutes to 1 hour.
  4. Remove from the bag and, if desired, sear in a hot pan for a minute on each side for added texture.

• Steaming Method:

  1. Set up a steamer or use a steaming basket over a pot of boiling water.
  2. Place the Japanese Char Siu slices in the steamer.
  3. Cover and steam for about 5-7 minutes or until heated through.
  4. This method helps retain moisture and keeps the pork belly tender.

• Oven: Used to bake the pork belly at a consistent temperature of 160°c (320°f).

• Baking dish: Holds the pork belly and the marinade while baking.

• Aluminum foil: Covers the baking dish to keep the moisture in during the initial baking phase.

• Basting brush: Used to baste the pork belly occasionally with the sauce to keep it moist and flavorful.

• Knife: Essential for slicing the pork belly after it has rested.

• Cutting board: Provides a stable surface for slicing the pork belly.

• Measuring cups: Used to measure out the soy sauce, mirin, sake, and sugar accurately.

• Garlic press: Helps to mince the garlic cloves efficiently.

• Peeler: Useful for peeling the ginger before slicing it.

• Mixing bowl: Used to combine the soy sauce, mirin, sake, sugar, garlic, and ginger before adding them to the baking dish.

Marinate overnight: Prepare the pork belly and marinate it in the soy sauce, mirin, sake, sugar, garlic, and ginger mixture the night before to save time on the day of cooking.

Use a slow cooker: Instead of baking, use a slow cooker to cook the pork belly on low for 6-8 hours. This method requires less attention and frees up your oven.

Pre-slice ingredients: Mince the garlic and slice the ginger in advance to streamline the preparation process.

Double the recipe: Make a larger batch and freeze portions for future meals, saving time on future cooking.