Chashu

Ingredients

• Pork belly (weight is not important here)
• 125 mL (approx. 0.5 cup) mirin
• 125 mL (approx. 0.5 cup) soy sauce
• 250 mL (approx.1 cup) water
• 12.5 g (1 tbsp) brown sugar
• 60 mL (approx. 0.25 cup) sake
• Ice water for shocking

Equipment

• Kitchen twine
• Sous-vide circulator optional

Method

1. Preheat a water bath to 79 °C/175 °F using a sous vide water circulator.
2. Sear the pork belly on all sides on high heat in a pan until golden brown, then place in a sturdy bag (ideally one used for a vacuum sealer).
3. Deglaze the pan with the remaining ingredients, then reserve this liquid and allow it to cool.
4. When the liquid has cooled, add it to the bag with the pork.
5. Seal the bag, removing as much air as possible.
6. Cook the pork belly sous vide for 7-12 hours.
7. Remove the meat from the bath, and add to the ice water to chill quickly. Reserve in the fridge until needed, then slice as desired.