Chashu Pork

Instructions

• Pat pork dry. Roll. Tie w/ butcher's twine.
• Cut onion + green onion in half. Crush garlic cloves. Slice ginger.
• Add to cast iron cooking pot. Add water, onion, green onion, kombu, garlic, ginger, sake, and mirin. Bring to boil on medium-low.
• Remove scum. Cover and simmer 2 hours. Flip every half hour.
  2h

  Cover and simmer 2 hours.

  30m

  Flip every half hour.
• Remove. Rest 10 minutes.
  10m

  Rest 10 minutes.
• Add oil to skin. Bake in 425 oven for 10-15min.
  10m

  Bake in 425 oven for 10-15min.
• Strain cooking liquid into skillet. Add sugar & soy sauce. Bring to boil. Remove from heat. Baste pork.
• Marinate overnight with pork. (Use excess marinade to make ramen eggs)
• Remove twine. Slice to preferred thickness. Quickly (DO NOT BURN) sear before serving.