Keto Japanese Cha Shu Pork Belly
This pork belly is amazingly tender and is a great cook it and forget it kind of dish. The pork belly slab is rolled lengthwise and trussed tightly and then braised in a mixture of tamari, sake, scallions, ginger and fresh garlic. The pork roll is then cooled completely before slicing and can be served hot with broth or with cauliflower rice.
How to Make It
Step 1
Preheat an oven to 275 F. Roll the pork belly lengthwise and tie with butcher’s twine to secure. Make sure your ties are very tight to keep the roll together. You can go over the roll a second time to secure any loose spots.
Step 2
In a 6 quart Dutch oven, combine the rest of the ingredients and place the pork belly inside the pot including 2 cups sake or white wine.
Step 3
Bring the pot to a boil and then place the pot with the lid on into the oven. Bake for at least 4-5 hours or until a knife goes easily into the meat. Flip the pork halfway through the cooking time. Chill completely before slicing and serving.
Step 4
The chilling step ensures the slices are nice and even.
Ingredients
- Pork Fresh Belly Raw
5 lb
- Tamari Sauce
1 cup
- Water
3 cup
- Scallions
4 medium – 4 1/8″ long
- Garlic
6 teaspoon
- Ginger
4 slice – 1″ diameter