Chashu Pork Roast (Tapas Sharing Style)


Hi everyone!

Even though I’ve eaten at Broken Spanish, I did not eat the dish that I saw on Instagram that alerted me of this restaurant’s existence. Instead, BFF and I were starving and feeling splurge-y, so we decided to order a whole fish to share. That’s what we did, and it was very satisfying. (Of course, since it was fish, we got hungry again less than an hour later.)

This is my Asianized version of it. Chashu pork simmered in broth until meltingly tender, then coated with flour and seared for that outer salty crispness. I topped it with a gooey fried egg and roasted scallions for bite. To be shared with people you love (or secretly by yourself with a giant bowl of fluffy white rice). It came out awesome, see?!


The recipe is below. It was an ambitious endeavor, but well worth it. Don’t we all just love hearty ambitious food?




Chashu Pork Roast // serves 2- 4

  • 3 cups of water
  • 3 tablespoons of soy sauce
  • 2 bunches of green onion, save two for pan roasting (remove stalks if not organic)
  • 2 tablespoons of dark soy sauce
  • 4 cloves of garlic, crushed
  • 1 small knob of garlic
  • 1/3 cup of mirin
  • 1 large bay leaf or 2 small leaves
  • 1/2 of a small onion
  • 1/2 teaspoon of salt
  • pork belly (mine was precut into two 7″ long pieces; if frozen, defrost)
  • 3 tablespoons of flour
  • I added some leftover roasted carrots for added sweetness and color.
  • 2 eggs

In a small pot, drizzle some oil on medium heat. Lightly char your onions, garlic, ginger – about 2 minutes. Add soy sauces, salt, water, bay, and mirin. Bring to a rolling boil.

While broth is boiling, use some cooking twine and a toothpick to roll and secure your pieces of belly into a flat roll (think cinnamon bun).

Slowly lower your pork belly into the broth. Let boil for about two minutes, then lower to a simmer. Cover and let simmer for 1.5 hours. If you can, turn off heat and refrigerate the pot overnight. If you can’t wait, turn off heat, and let stand on a rack to drain for 30 min.

When ready to cook pork, PAT DRY. Lightly coat all sides with flour. Let stand for a few minutes until flour coating gets a little gummy.

Prepare your pan to cook, preferably a cast iron one. Bring to medium heat, and then add a liberal coating of oil or butter. Pan roast each side until golden brown, about 3 min on each side. The pork will shrink, and if you want it cook FLAT AND EVENLY, I suggest you get thee to a home improvement store and buy a brick, cover said brick with foil and use it the way the picture above illustrates. (You can use it later to make some killer grilled cheese or panini sandwiches. Or brick chicken.) Let rest on a rack (it will ensure crispiness and also allow the pork to come down to a good temperature).

Fry an egg sunny side up and pan roast any last pieces of green onion. Add egg and green onion and layer on top of pork when ready to eat.

Serving suggestions:

Cut into yolk and spread yolk and egg around to ensure that every bite gets a little egg love. Serve with slightly bitter greens like this pan roasted broccoli rabe (cooked with s&p, EVOO, and garlic). 



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