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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Slice the large piece of ginger into 4 pieces for the stock. Take the white part of the leek, peel the outer layer, and chop it into 3 chunks, reserving one chunk for decoration. Soak the dried kelp in water for about 15 minutes until softened.
Watch out
Do not soak the kelp for too long, otherwise it will become too mushy.
In a pot, combine 4 slices of ginger, kelp, 400ml Japanese soy sauce, 200ml water, 1 tbsp mirin, and 1 tbsp cooking wine. Heat over medium heat, and once simmering, reduce to very low heat and let it simmer for 15 minutes, then kill the heat and set aside to cool.
local_fire_departmentMedium to low heat for 15 minutesWatch out
Do not use high heat when boiling the stock, otherwise the soy sauce will easily burn and turn bitter.
Wash the pork belly, trim off any excess fat hanging out at the back after rinsing, then roll the meat firmly and properly from one end to the other into a tight cylinder.
Watch out
The meat roll must be rolled firmly, otherwise the slices will fall apart when cutting later.
Tie the meat roll with kitchen twine, securing one end by creating a ring, then use the tension from the ring to wrap and tie the rest of the meat tightly.
Watch out
The twine must be tied tightly, otherwise the meat roll will fall apart and deform during cooking.
Put the pork into a pot with 2 slices of ginger, 2 scallions, and cold water just covering the meat, add 1 tbsp of cooking wine, blanch it with medium heat until white bubbles form, then take it out and shock it with tap water.
local_fire_departmentMedium heatWatch out
Must start with cold water when blanching, otherwise blood and gamey odors cannot be completely drawn out.
Put the pork into a ziplock bag or sous vide bag, add the chopped leeks, and then pour in the stock we made.
Watch out
The bag must be completely sealed and leak-proof, otherwise liquid loss during sous vide will ruin the flavor.
Drop the bag in, get rid of any excessive air inside, seal and clip, leave it there for 18 hours at 70 degrees Celsius.
local_fire_department70°C for 18 hoursWatch out
Ensure water temperature remains stable at 70°C and the meat is fully submerged.
Hot oil may splatter when placing meat into the pan; be careful and keep a safe distance.
Take out the cooked pork, pat dry the surface with paper towels first, heat a pan with oil on high heat, sear the pork skin until nicely browned, and don't forget to sear the meat ends to trigger the Maillard reaction.
local_fire_departmentHigh heatWatch out
The surface must be completely dried, otherwise it will splatter severely in hot oil.
Now take the meat out and let it rest for a while, then wrap it firmly with cling film like how we did to the beef wellington, and put it in the fridge for 30 mins so it's nicely firmed.
Watch out
Chill long enough, otherwise the meat will be too soft and crumble when slicing.
Hold the meat securely while slicing to prevent the knife from slipping and cutting your fingers.
Unwrap the cling film and it's time to slice! After trimming off the very end bit, slice the chashu into thin pieces.
Watch out
The knife should be sharp and slices even, otherwise it affects the texture and appearance.
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