Hello there Jeremy. A german pro Chef here. In my 20 Years of cooking i've learned a lot about european Cuisine and fell in Love with asian Dishes, specially the japanese. It was a japanese Friend who taught me to make Gyūdon and Shoyu Ramen. My Chāshū is really good, but i've tried your Recipe and it is through the Roof! Thank you so much for sharing it. I've added some Chili and Garlic for a spicy Spin but that's it. Very delicious. Have a great Day!
My wife cooked this for dinner tonight following this recipe. She's Japanese, and she didn't have any issues with the authenticity of it unlike some people commenting here. Delicious,
one of those food that people try guess how it is being made just by looking at the end product, but in the end created something totally different than origin.
Good tip on removing the skin before frying up the pork belly. I got quite burned by exploding hot oil bubbles the last time I tried to make braised pork belly, skin and all. I've always wondered how chefs do it without having hot oil flying around the kitchen.
This looks incredible. Question: I'm in a household that doesn't eat pork. What should I do if I wanted to replace the meat with chicken or even turkey? I'd imagine beef wouldn't be too dissimilar in terms of cooking time, but, obviously, would have nowhere near the same flavour.
We tried it with beef and it worked well. Bought a small roasting joint, broke it down to 4 pieces and there was enough to go around a family of four and enough slices left for Ramen the next day. Great recipe :)
You may wanna retitle this video is more like a chinese style char siu than what most people think of japanese chashu which is the rolled up pork belly sliced
it really feels more like Chinese style than Japanese style, especially with the glaze at the end. I think you've actually brought Japanese cha-shu a bit closer back to the original Chinese version lol
This looks great, has the fat been trimmed? It looks somewhat less fatty than the strips you would get at a supermarket or piece from a butcher, just wanna make it right,salivating right now :D, thanks
As usual, chashu is awesome, but very different from the char siu on which it is based. Kind of like how tonkatsu is based on, but not very much like wiener schnitzel. (I'm half Japanese.)
He reminds me of a more chill Asian Gordon Ramsey. Asians, if you're gonna learn English, this is the way to do it. I'm American and the modern day "accent" or whatever you want to call it that most Americans have is like an assault on my ears.
It is, It was adapted like curry in other countries but made for the local pallet. Ramen was introduced too Japan from China years ago, but not the Modern Ramen known these days. Chashu was introduced too the dish but made with a more Japanese taste. Like Chef said it not Sweet like Chinese Chashu so it is a Japanese Chashu.
Char siu is Cantonese, not “Japanese”. Char = fork. Siu = barbecued. It’s a Cantonese dish stolen during the Edo Period of Japan when a lot of Chinese , especially Cantonese and Shanghainese immigrants when to Japan, especially Yokohama’s Chinatown. Please stop cultural plagiarism. #noculturalplagiarism
@@XiangUK Occasionally checking on it is the same thing as standing in front of it. Just toss the meat in a pot of soy mixture and be done with it. This might be tastier, but it's not practical.
Yeah it’s pretty easy, we filmed 2 other videos while it was cooking and it got stirred once or twice in that time. Once it’s on the low heat you can watch a film or do anything else for 2 hours and give it a stir if you go into the kitchen for a drink or any other reason! - Lee
Hello there Jeremy.
A german pro Chef here. In my 20 Years of cooking i've learned a lot about european Cuisine and fell in Love with asian Dishes, specially the japanese. It was a japanese Friend who taught me to make Gyūdon and Shoyu Ramen. My Chāshū is really good, but i've tried your Recipe and it is through the Roof! Thank you so much for sharing it. I've added some Chili and Garlic for a spicy Spin but that's it. Very delicious.
Have a great Day!
My wife cooked this for dinner tonight following this recipe. She's Japanese, and she didn't have any issues with the authenticity of it unlike some people commenting here. Delicious,
HAVE A BEAUTIFUL DAY EVERYONE ✌️
You too! - Lee
Very nice video, Jeremy! Quick and concise, and the Chashu looks delicious! 😋
Thank you! - Lee
That's my Saturday sorted! Looks FAB!!
Hope you enjoy it as much as we did! - Lee
Jeremy , that dish was off the hook and so easy to make , fantastic , thank you you are my fan kid !!!!! regards,
Rene , Sarasota ,florida , USA!!!!!!
one of those food that people try guess how it is being made just by looking at the end product, but in the end created something totally different than origin.
Made this lots of times. Family favourite now
Glad to hear it and I can understand why it's a family favourite! - Lee
OMG this looks like a dream! I absolutely must try this!!!
Please do! - Lee
Thanks man you are truly a MASTER.
Thanks for watching! - Lee
That looks spectacular! My favourite combo of pork and ingredients!
So good! - YOLO
That looks so good, im gonna have to make some for myself real soon 😋😋
You should, it’s amazing! - Lee
Your video formats just get better, so good for a novice to learn from. Thanks!
Glad to hear it after we’ve been trying to refine our style recently! Thank you! - Lee
Good tip on removing the skin before frying up the pork belly. I got quite burned by exploding hot oil bubbles the last time I tried to make braised pork belly, skin and all. I've always wondered how chefs do it without having hot oil flying around the kitchen.
I think professional chefs are quite used to it to be honest
I'm hungry! Must have!
Gaaaa Daaang man that looked so good. Thank you for bringing that to us.
Mmmmmm yum, makes my mouth water and it's only mid-morning!
Haha, my stomach was rumbling editing this video! - Lee
I bet that pork tastes amazingly good!
It was SO good! 🙃
Always learning when I watch your vids 😊
Happy to hear that! - Lee
Now that's a great recipe Jeremy👌
Glad you like it! We thoroughly enjoyed it after we cut the cameras - Lee
Can't wait to try it!! Many thanks!❤
Hope you like it! - Lee
Going to try this with some seitan as I have a family history of Cancer and need to avoid the igf-1 in meat---thanks for posting
Would be interesting to see how it works with seitan! - Chris
Shhhesh, looks beautiful brother.
Keep up the good work ninja❤️
Thanks!
Oh my god! I'm so hungry now .
Just love your presentation
Thank you! - Lee
Looks lovely!
Thank you! - Lee
Soooo Gooood!
Thanks for sharing
Thanks! - Chris
Thanks Jeremy looks yummy
It was SO good! - Lee
excellent (and I can imagine very tasty) as always
Thank you! - Lee
That looks so good
It was! - Chris
Jeremy, I see sometimes people boil the pork before the wok to clean the impurities of the meat. Is that something worthwhile with this recipe?
That’s more of a Chinese method of preparing Char Siu, you can also do it with this recipe but it’s not 100% necessary to do! - Lee
Damn!!! That looks tasty tasty!! Gonna make this at the weekend :)
Hopefully you are good at reducing smell in the kitchen later on, as good as you have reduced the sous 😉 it looks really tasty.
Thank you Cyrus - YOLO
This looks incredible. Question: I'm in a household that doesn't eat pork. What should I do if I wanted to replace the meat with chicken or even turkey? I'd imagine beef wouldn't be too dissimilar in terms of cooking time, but, obviously, would have nowhere near the same flavour.
Beef would be my choice too, will be a different flavour. But will still work. - Arthur
We tried it with beef and it worked well. Bought a small roasting joint, broke it down to 4 pieces and there was enough to go around a family of four and enough slices left for Ramen the next day.
Great recipe :)
Awesome stuff! 👌
Thank you! - Lee
Amazing video! What is the finished internal temp of the pork? thx
You may wanna retitle this video is more like a chinese style char siu than what most people think of japanese chashu which is the rolled up pork belly sliced
Nice one Jeremy.
Could the sake and sherry be replaced with XiaoXingJiu?
Cheers
It won't quite have the same punch as Sake or Sherry - Arthur
Very well done video! now I want to try it. First I need to buy a wok!!! but are they any for induction?
Nowadays you can easily get woks suitable for induction, in fact we offer a great selection: schoolofwok.co.uk/shop/woks
Thanks - YOLO
@@SchoolofWok Thanks a lot
Noticed that you are using a cast iron wok. Is there a reason for using this one over carbon steel.
Excellent heat retention and even dispersion of heat.
Precisely! - Lee
Can you please make Ngoh Hiang Pork Rolls?
I'll add it to our suggestions! - Chris
Can I use other type of meet. or it must be Pork belly? I would use Fillet of beef or pork fillet
What do we should use without dry Sherry sir
Yummy.
🇺🇸💙
It was! - YOLO
it really feels more like Chinese style than Japanese style, especially with the glaze at the end. I think you've actually brought Japanese cha-shu a bit closer back to the original Chinese version lol
Tip : Chill the meat for an hour and it would be easier and less messy to slice the meat
This looks great, has the fat been trimmed? It looks somewhat less fatty than the strips you would get at a supermarket or piece from a butcher, just wanna make it right,salivating right now :D, thanks
These haven't been trimmed, but if you like you can trim yours to the same - Arthur
@@SchoolofWok perfect, can't wait to try it thanks. Fat is flavour after all 😃
Would light brown sugar be the equivalent in the USA to what you call "soft brown sugar?"
Yup same different name.
I have just ordered a school of wok cleaver could you please tell me wether it has a single or double bevel and the best angle to sharpen it?
So it is double bevel and you should sharpen at a 20 degree angle :) - Arthur
@@SchoolofWok Thank you for your help much appreciated.
When you say white corn flour , in the US would that the corn starch?
Yes, we call corn starch "cornflour" in the UK! - Lee
If you don't have a heavy bottom wok, would a dutch oven work for this recipe?
Absolutely! - Chris
@@SchoolofWok Awesome!
what is the WOK material?
What happens to all grease that renders from the pork? Your sauce doesn't appear greasy. THANKS.
What can I substitute with dry sherry?
You can use Xioxing rice wine if you have it or even use regular cooking wine in a pinch! - Lee
shaoxing wine is probably what i would use rather than sherry..
What are cookin Oto Sun😂😂😂
As usual, chashu is awesome, but very different from the char siu on which it is based.
Kind of like how tonkatsu is based on, but not very much like wiener schnitzel.
(I'm half Japanese.)
can we make this with chicken or beef? (we dont eat pork)
Yes you can, you will need to adjust the cooking times, but the results will be as delicious. - YOLO
@@SchoolofWok thanks - will try it out !
Char Siu you mean?
Great recipe, but saying saké "is the non-sweet version of mirin" is like saying that grapes are the non-fermented version of wine...
Good point! - YOLO
Ru cooki OtoMan😮😮😮
"You're gonna need a bigger wok."
So hard to get belly pork in the US. It's all turned into streaky bacon
Damn I did not want to buy pork belly
I really don't see any reason to use a wok for a recepy like this....
He reminds me of a more chill Asian Gordon Ramsey. Asians, if you're gonna learn English, this is the way to do it. I'm American and the modern day "accent" or whatever you want to call it that most Americans have is like an assault on my ears.
We're working on an AI/3D Printer System to kick this out via your USB port.
Frankly, It doesn't even close to Japanese chashu
I'll eat it if it's extra fatty cause I'm too skinny 🙄
not your best big J how long to cook again please
I think he said an hour and a half in the video but it was more like 2 hours in the end - Lee
Looks dry
give me real chashao anyday compared to this japanese knockoff
I thought that chashu was Chinese, not Japanese 😆
Char Siu is Chinese and it’s roasted pork, this is Chashu which is braised! - Lee
It is, It was adapted like curry in other countries but made for the local pallet.
Ramen was introduced too Japan from China years ago, but not the Modern Ramen known these days.
Chashu was introduced too the dish but made with a more Japanese taste.
Like Chef said it not Sweet like Chinese Chashu so it is a Japanese Chashu.
Char siu is Cantonese, not “Japanese”. Char = fork. Siu = barbecued. It’s a Cantonese dish stolen during the Edo Period of Japan when a lot of Chinese , especially Cantonese and Shanghainese immigrants when to Japan, especially Yokohama’s Chinatown. Please stop cultural plagiarism. #noculturalplagiarism
chef you talk too much ...
Oh it's really so easy. And you only need to stay in front of the pan for 2 hours? Whaaat? ... -.-
When braising on low heat, you don't need to stay in front of the pan. Go do anything else you need to and occasionally check on it. Simple.
@@XiangUK Occasionally checking on it is the same thing as standing in front of it. Just toss the meat in a pot of soy mixture and be done with it. This might be tastier, but it's not practical.
Thanks, I needed a laugh. 😂
Yeah it’s pretty easy, we filmed 2 other videos while it was cooking and it got stirred once or twice in that time. Once it’s on the low heat you can watch a film or do anything else for 2 hours and give it a stir if you go into the kitchen for a drink or any other reason! - Lee
I’m glad I’m not the only one who thought that - Lee
Sieht extrem lecker aus !👍
danke schön 👍 - YOLO
Fantastic dish. This is not for diabetics. What substitute is there for all that sugar?
Most braised foods require sugar for caramelisation, potentially different dish...
chingy
So much sugar111 any suggestions on a substitute??