Japanese Char Siu (Yakibuta) / 日式叉烧 / 焼き豚

Yakibuta is Japanese Char Siu or braised pork. The yakibuta we eat at home is slightly different from the ramen topping. It is cooked with smaller piece of pork shoulder or pork belly and the sauce is reduced to served together with the braised pork. 

Although I am not a big fan of yakibuta but I sometimes cook it for the family. The boys simply love it. Not only for ramen topping, we enjoy it as part of our meals with steamed rice or as sandwich filling as well. Yakibuta fried rice is really good, perhaps you should make extra for this purpose.

If you are looking for Chinese Char Siu recipe, check it out.

Japanese Char Siu (Yakibuta) 

日式叉烧 / 焼き豚

Ingredients (4 servings):

600 g Pork shoulder

2-3 stalks Green onion, tie a knot

3-4 slices ginger

1 clove Garlic, peeled and crushed

100 ml Soy sauce

1 tbsp Sugar

3 tbsp Sake

3 tbsp Mirin

1-2 Dried birds eye chili (optional)

Water

Methods:

1. Preheat a non-stick pan, sear the pork until the whole surface is nicely browned. 
2. Transfer the pork into a deep pot that is just big enough for the pork. 
3. Put in all other ingredients, add in just enough water to submerge the pork. 
4. Bring to a boil, then simmer with the lid on for about 30 minutes.
5. Turn the heat off. Let the pork cold completely in the sauce, for the flavor to penetrate. 
6. Remove the pork, set aside. (I sometimes use a cooking torch to sear the surface to enhance its aroma)
7. Turn on the heat and cook until the sauce is reduced. 
8. Slice and arrange the pork on a serving plate, drizzle the sauce over. Enjoy!

Note:

• If you are cooking a big chunk of meat, you may need to tie up the meat with cooking twine.
• The cooking time is depending on the size of the meat.
• If you don't have mirin, add more sugar.
• You may also save the sauce to next cooking without reducing it in Step 7.

♪───Ｏ（≧∇≦）Ｏ────♪

Tried this recipe?

Tag @lydia.in.jp on Instagram.

欢迎到IG分享成品 标记@lydia.in.jp