Sort ingredients
uberjonas
QR Code
Listen
Pdf
Preheat the oven to 250°F.
Place all of the ingredients in a large, heavy-bottomed, oven safe cocotte and bring to a gentle boil over medium heat. When the mix comes to boil, cover with the lid and place in the oven and cook for minimum 4 hours, up to 6, flipping pork occasionally. The pork should be super tender.
Remove the pork from the sauce and, gently slice. Serve atop rice with sliced green onions, or use as a topping for ramen, or in steamed buns. Reserve the liquid to use as sauce over noodles or rice, if desired.
Note: You can either cut the pork shoulder into smaller pieces or leave it whole. I tend to cut it if I’m planning on serving it in buns or on noodles.
I used light soy sauce (usukuchi) here.
If you want a cleaner slice, remove the aromatics from the braising liquid. Chill the meat, in the liquid in the fridge. The next day, the chilled chashu will be a lot easier to slice.