Japanese Chashu Pork
Japanese Chashu Pork



  • 175ml dark soy sauce
  • 120ml sake
  • 3 tbsp mirin
  • 2 tbsp teriyaki sauce
  • 75g sugar
  • ½ leek, sliced
  • 4 whole garlic cloves
  • 500g skin-on pork belly, rolled
  • 4cm piece of ginger, sliced
  • Add the soy sauce, mirin, sake, teriyaki sauce, and sugar to a small pan, and bring to a simmer. Preheat the oven to 140C. Place the pork in a deep roasting tin, and pour over the hot sauce. Add the leek, garlic, and ginger to the tin, then add about 500ml of hot water (almost enough to cover the pork).
  • Cover with a double layer of foil, leaving a small gap for the steam to escape. Cook in the oven for 2 hours, turning occasionally, until very tender. Once cooked, remove from the oven and leave to rest for 20 mins, then serve sliced with sticky rice or noodles.
2 hrs
4 serving

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