How to make basic chashu pork(Japanese chashu recipe)

[@okjakim3464]

Bundled pork is very nice. Soup with lots of healthy ingredients. Sliced ​​pork is wow!

[@joshuabeard8244]

What should I do with the sauce afterwards? Seems kind expensive to just throw away?

[@sandiegunara6627]

Hello Chef..i'm indonesian moslem, is it possible to change with chicken or beef? How to make chicken or beef chasu?

[@philfrancis3152]

Simmering the chachu only 40minutes is enough? I watched almost all of your videos keep up the good work

[@rayson9401]

that is because in the end it is seared by fire

[@spokolokofly]

Is it possible to use lefover liquid as tare?

[@motokiramenacademy5578]

Pretty interesting! Adjust the salt ratio and you may try! It will be interesting to hear if you liked the result!

[@joeclaridy]

I normally do. I'd mix in some dashi stock for salt.

[@davidq4545]

Im going to try this... It's so simple... Do you remove that pork skin?

[@Lenin95]

Yes, you can see there's no skin @1:17

[@joeclaridy]

If you don't the skin would be like rubber when you bite into it.

[@kimckawa]

30mins chashu cooking? Not sure that’s enough to cook thru the pork for safe eating

[@motokiramenacademy5578]

If this size is simmered for 30 minutes and left for 10 minutes, there is no problem, but if you are afraid, you can simmer a little more.

[@HomeyjojoCasting]

先生、Other recipes said to use an Oshibori when making chashu. What are your thoughts on this? ありがとうございます

[@fourtheboys96]

30minutes simmer for thick pork is safe but it wont be as tender. First time I made chasu (smaller than this), I cooked for 2hours.

[@joeclaridy]

@@fourtheboys96 same here