When I discovered chasu can be rice toppings too and you can make it with all the available recipes you can find in your local wet market. 🙂 I’m like: YES!
I’ve always known Chasu as ramen toppings. 🙂
Turns out it’s really nice with rice. The combination of chasu with spring onions and Japanese mayonnaise is really good.
This is originally Slide’s recipe since he’s obsessed with ramen, he learned to make it at home and play with the ingredients using locally available ingredients.
It’s something we should all add in our menu at home. 🙂
Chashu is a dish made of fat cuts of pork that are braised over low heat for a very long time. It’s like you dump everything in a pot with low heat and forget it for an hour. 😛
The kids love it, I think because of it’s sweet savory flavor and because of the fact that I served it in cute Japanese bowl with chopsticks. 🙂
Usually the recipe calls for pork belly or pork face but in this recipe I used pigue since that’s the only pork available in my freezer. The Japanese version of this recipe uses, Sake and Mirin but I’m saving my mirin to make sushi rice so it’s a bit untouchable. 😛 Slide uses Sprite sakto instead of mirin and sake and it works fine that’s why I thought I call this recipe, Pinoy Style. Chasu is really easy to make and you can find all the ingredients in your local wet market. Here’s the complete recipe:
- 1/2 kg. Pork cheeks (or pork belly) (but I used pigue in this recipe)
- 3/4 cup Water
- 1 tablespoon Granulated sugar
- 4 tablespoons Soy sauce
- 1 Sprite sakto
- 1 inch Fresh ginger sliced
- 2 large cloves Garlic smashed
- 1/2 teaspoon peppercorns
- 1. Put all the ingredients in a pot large pot. Partially cover with a lid and simmer over medium low heat for one hour.
- 2. Chop the Chashu and serve on top of rice (mix the chasu sauce with the rice). Top with sliced spring onions and drizzle with Japanese mayonnaise.
Thank you so much for reading and I hope you make it at home too. 🙂