chashu pork

Chashu Pork Cooked with Tea

Published on 18/11/2016 | In By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 2
    • 2kg chashu pork

Chashu pork cooked with tea (紅茶煮豚チャーシュー)

This version is simple to make and uses less condiments than the original. I cook at least 4kg in one go and keep it in the freezer. There are not many take away place around here, so this chashu meat helps me a lot, with rice, with salad, for bento, for sandwiches, for fried rice, and for ramen etc…

P1030061 chashu

p1380984Choose pork which is not too lean. Because this recipe cooks for a long time, it can become dry.

Ingredients

  • 2kg shoulder pork, from the blade for roasting, or steak (cou in Suisse French)
  • 10cm ginger
  • 5 tea bags (not herb tea, ordinary black tea)
  • < Sauce >
  • 60ml soy sauce
  • 30ml mirin
  • 30mi sake or white cooking wine
  • 10ml vinegar
  • 1 tsp sugar or liquide honey
  • 1 tsp Worcestershire sauce (or Japanese "DORO-sauce")

Instructions

  1. Cut the meat into big chunks, about 5cm×5cm (about 2inches×2inches). Slice the ginger.
  2. Bring 1l water to the boil, then add the tea bags and ginger slices. Place the pork into the pan, and skim off any "froth". If the meat is not covered by the tea, add extra boiled water. Cover with a circle of baking paper directly touching the water. Simmer for about one hour with medium low heat.
  3. Combine all the condiments for the sauce in a plastic bag (or container. If you use a container, you will need to use much more sauce). Remove the meat from the tea and place it in the bag/container with the sauce. Leave it to cool down, and keep it in a fridge overnight.
  4. Slice the meat into your favourite thinness. Put it back into the sauce, and keep until use in a fridge or a freezer.
chashuchashuchashuchashuchashu