Comments on: Japanese Chashu

By: Japanese Chashu « LimeCake

Japanese Chashu « LimeCake — Wed, 10 Mar 2010 09:06:24 +0000

[...] over low heat for no less than an hour, so that the meat becomes incredibly tender. I used this recipe because the I had all the ingredients on-hand and the method seemed simple [...]

By: wasabi prime

wasabi prime — Wed, 11 Nov 2009 21:35:04 +0000

Beautiful post. And it makes me so hungry looking at all the lovely ingredients! The marbling on the cheeks is just amazing.

By: Ralph

Ralph — Mon, 09 Nov 2009 06:50:59 +0000

Cooked it and followed directions to the t…..excellent!! Keep it coming Marc! Although I ate everything, I would probably trim some fat off next time…I’m feeling numb on my left side right now. Also, the sauce is addicting! Thanks Marc!!

By: Syrie

Syrie — Wed, 21 Oct 2009 11:24:23 +0000

Thank you, thank you for sharing this recipe. Now I just have to find some pork cheeks. I’ve never seen them before. The marbling is so beautiful.

By: pigpigscorner

pigpigscorner — Mon, 19 Oct 2009 09:48:49 +0000

omg the meat looks AMAZING! I’m bookmarking this. Hope I can get some cheeks!

By: Peter

Peter — Fri, 16 Oct 2009 00:59:19 +0000

Oh, Mitsuwa- is there anything you can’t do?

I get cheeks from our local butcher, but they are not marbled like that. New Jersey, here I come.

By: Japanese Chashu « Foodshots

Japanese Chashu « Foodshots — Sun, 11 Oct 2009 10:06:29 +0000

[...] Chashu is a dish made of fattier cuts of pork that are braised over low heat for a very long time. The low, slow cooking, renders out the fat while turning the tough collagen in the meat into gelatin which keeps the meat moist while making it meltingly tender … [read more] [...]

By: Fuji Mama

Fuji Mama — Sat, 10 Oct 2009 20:37:04 +0000

Well, since I see you’ve posted something since this post, we don’t need to send out a search party for your body yet. But those ninjas are known to be sneaky and wait until you’re unsuspecting, so watch your back! All joking aside, this looks so good I could lick my computer screen. It has been forever since I’ve made chashu–I think it’s time to make some again.

By: Cynthia

Cynthia — Thu, 08 Oct 2009 15:52:02 +0000

Marc, here in the Caribbean while we can get most parts of pig, sometimes the names are not the same… is it literally the cheeks of the pig?

By: Manggy

Manggy — Thu, 08 Oct 2009 03:37:19 +0000

Huh, I’ve got to look out for pork cheeks. Meat cuts don’t follow names for body parts here (i.e., the word for a person’s shoulder is not the same as a pig’s shoulder). So it may require some searching and asking around. So totally worth it, though. Ramen or rice, I love it all!

By: katiek @kitchensidecar

katiek @kitchensidecar — Wed, 07 Oct 2009 22:04:19 +0000

i really want to get my hands on a pork cheek. Sound divine. I was surprised that you didn’t marinade it.

I dream of chasu that is brined over night in soy sauce and miso and anise of some sort. Change up the techniques.

By: Eralda

Eralda — Wed, 07 Oct 2009 16:06:21 +0000

I love slow cooked fatty meats. They get so delicious and melt in your mouth tender. Love the flavors here.

By: Ryohei

Ryohei — Wed, 07 Oct 2009 01:44:26 +0000

Western beef sells pork jowl (which is lost in translation since pork cheek in Japan actually means pork jowl. Cheek meat isn’t what’s called toroniku). It’s the cheapest pork at the store, called something like “pork for broth” or something. It’s $1.99 lb. It’s thin and buried among gross looking soup bones of sorts. Though you have to cut a lot of fat out, it’s completely utterly worth it! Everytime I see them, I buy them all.

By: Colloquial Cook

Colloquial Cook — Tue, 06 Oct 2009 20:11:47 +0000

“Well-marbled” is an understatement
I miss our threesome-trips down to Mitsuwa. I can’t even find nori here dammit!

By: Joanna

Joanna — Tue, 06 Oct 2009 17:36:47 +0000

Ooh, I’ve never seen raw pork cheeks before, but my idea of pig perfection (up until now at least) is guanciale, which I think is made from the cheeks as well. Will keep an eye out for the raw version because this looks ridiculously good!