Japanese
Japanese chashu made from skinless pork belly, rolled and cooked sous vide with soy sauce, sake, mirin, ginger, garlic, and scallions. The pork is chilled for clean slicing, then lightly browned before serving.
Prepare the Pork Belly
Lay the pork belly flat on a cutting board. Roll it tightly into a cylindrical log, keeping the meat and fat layers in a spiral. Secure with butcher's twine at approximately ¾-inch intervals.
Prepare the Braising Marinade
Combine soy sauce, mirin, sake, water, ginger, garlic, and scallions in a saucepan. Bring to a gentle simmer for 2–3 minutes, then remove from the heat and cool completely.
Seal the Pork
Place the rolled pork belly into a sous-vide-safe bag with the cooled marinade and aromatics. Vacuum seal using a method suitable for liquids, or use a heat-rated bag with the water-displacement method. Ensure the bag is securely sealed.
Cook Sous Vide
Preheat the water bath to 170°F. Submerge the sealed pork belly and cook for 6–8 hours, ensuring the bag remains submerged. For a thicker roll, favor the full 8 hours.
Brown the Pork Belly
Remove the pork belly from the sous vide bag, reserving the cooking liquid if desired. Pat the pork dry, keeping the butcher's twine in place. Transfer to a wire rack over a baking sheet and broil, rotating carefully, until the exterior is evenly browned and lightly caramelized. Watch closely to prevent burning.
Rest and Slice
Remove the browned pork belly from the oven and transfer to a cutting board. Allow it to rest for 10–15 minutes to let the juices settle and the meat firm up slightly. Carefully remove the butcher's twine, then use a sharp knife to slice the pork crosswise into approximately ¼-inch-thick rounds. Handle the slices gently to preserve their shape, as the warm pork belly will be exceptionally tender. Arrange the freshly sliced chashu directly and serve immediately.