I grew up with Southeast Asian braised pork. But because hubby is Japanese so I had to learned the Japanese version as a compromise.
This is just as delicious and I use this in place of Charshu for my home made Ramen as well.
- 1.5 lbs. of pork belly or a different cut of pork that you prefer (loin, ribs…etc).
- 1 thumb sized ginger (crushed)
- 1 green onion
- 2 cups of water
- 1/2 cups of Dashi (I use this in place of sake)
- 1/4 cups of sugar
- 1/3 cups of soy sauce
- 1/3 cups of mirin
- Cut up the pork into 2″ x 2″ cube (or your own preference)
- Seared the sides of the cube to brown and get rid of excess oil. The searing also prevents it from breaking apart while being braised.
- Placed pork, ginger, green onions, water, dashi, sugar, soy, and mirin into a pot.
- Simmer on low-med heat for approx. 2h, use a drop lid or just have the lid semi-covering the pot.
- Check on pot periodically and add additional water if the pork is not tender yet, but the liquid is evaporating too quickly.
- Once pork is tender, reduced the liquid to almost gone.
Tip 1: Adjust the amount of sugar if it’s too sweet for you.
Tip 2: If you don’t have Dashi, it’s ok, you can replace it with just water.
Tip 3: If you’re feeling frisky, you can add chilies for a spicy kick.