⏰ Session 107 — Chashu Pork Belly: Low and Slow Japanese-Style
← Block 21–22: Pork & Charcuterie Overview
Skill: Chashu is braised and rolled pork belly — the origin is Japanese but the technique (braise in soy, mirin, sake, sugar) is a master class in balancing the four flavor elements in one preparation. The rendered belly collagen gives the braising liquid richness; the soy gives umami; the mirin and sugar give the glaze sweetness and lacquer.
- Read: Serious Eats — Chashu Pork Belly for Ramen
- This is a 3–4 hour project cook on a Session 107 — start by 3 PM
- The leftover chashu will be great later in the block and works for ramen all week
Full Meal: Chashu pork belly + Japanese short-grain rice + quick pickled cucumbers + soft-boiled egg
🎥 Compare Notes: Why Lu Rou Fan is One of Taiwan's Favorite Comfort Foods (Ethan Chlebowski) — Different Asian tradition for braised pork belly. Compare how the five-spice and soy base contrasts with your chashu's mirin-sake approach — same ingredient, entirely different result.