RECIPE: Houjicha (Roasted Green Tea) Chashu (Japanese Braised Pork)
This chashu pork belly is braised in a sweet and savory sauce that includes a nutty, caramel-like flavor from the addition of houjicha (roasted green tea). Soft, juicy and tender, the leftovers can also be used in ramen, fried rice or sandwiches.
Prep time: 2 mins
Cooking time: 60 mins
- 4 cups water
- 2 tsp Houjicha leaves in a tea bag (available in our Japanese Green and Specialty Teas: “Ryu” Care Package)
- 500g pork belly (shoulder or butt can also be used)
- ½ cup ginger (shredded)
- 4 tbsp rice wine
- 7 tbsp soy sauce*
- 5 tbsp sugar
- Japanese mustard
- Shichimi Togarashi (Japanese Seven Spice Blend)*
* Available in our Creative Beginnings: Redefining "Wa" Care Package
- Bring the water to a boil in a large pot and add the houjicha tea bag. Simmer over medium heat for 3 mins. Remove the tea bag.
- Stab the pork with a fork and sear all sides in a cast iron pan on high heat until brown and crisp on the outside (about 10-15 mins).
- Add the pork to the pot of houjicha in step 1, then add the shredded ginger and rice wine. Cook for 10 mins over medium heat while removing any foam from the surface. Add sugar and soy sauce. Cover with parchment paper and a small lid, and cook for 40 mins over low heat. Turn off the heat and let sit until it reaches room temperature.
- Remove the pork and slice into thin slices to serve. Thicken the remaining sauce over low heat if necessary then drizzle generously over the sliced pork. Enjoy with the Japanese mustard and shichimi togarashi for taste.
- When searing the pork in step 2, you want a nice golden brown color but does not need to be fully cooked.
- In step 3, the parchment paper helps to cook and season the pork evenly. You don’t want the lid to cover it completely as it's just used to keep the parchment paper in place.
- The tea helps to eliminate any unwanted meat odor from pork.
- You can marinate a soft boiled egg in the leftover sauce and use it as a topping for ramen.
Storage time: Can be stored in the fridge in an air-tight container for up to 5 days.
Recipe courtesy of Miwa's Japanese Cooking Class
Miwa was born in Kamakura. She spent one year in Texas, US and another year in California, US during high-school and university respectively. In 2016, due to her husband, Yuki’s study abroad, she spent one year in Cambridge, UK where she came up with the original idea of Japanese Cooking Class in Shinagawa & Kamakura. She is currently teaching at the biggest cooking studio in Japan while holding a class at home. She is the mother of two and a full-time worker. Always busy her food is not for tourists but for the taste of a Japanese mother.(See her Instagram for food pictures). If you want to know the a well-balanced, time-saving and delicious Japanese family cuisine, please join her lesson!
Qualification; Medicinal cooking.