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Chashu- Braised Pork Belly
- Servings
6 - Prep
10 m - Cook
45 m
Recipe By: Dylan Vickers-Fukakusa
This braised pork dish makes a rich and luscious topping for ramen or even simply as a topping for rice.
Ingredients
- 800 g pork belly, skin removed
- 800 g water
- 150 g shouyu tare
- 3cm X 3cm knob ginger
Directions
-
1
Place all of the ingredients in a pressure cooker, and cook at pressure #2 for 40 minutes. OR place all of the ingredients into a sauce pan and simmer over low heat, partially covered for 2.5 hours or until the pork is just tender.
-
2
Depressurize. Place the pot over medium-low heat. Reduce the liquid until it becomes as thick as honey, basting the pork belly continuously.
-
3Allow to cool in the fridge for 10 minutes before slicing.
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Printed From otaokitchen.com.au 05/04/2024