Soy-Free Chashu Pork
Indulge in the rich, melt-in-your-mouth flavors of Soy-Free Chashu Pork, a delicious twist on the classic Japanese dish that eliminates soy without compromising on taste. This recipe features tender, rolled pork belly simmered to perfection in a savory blend of coconut aminos, mirin, and sake, balanced with a touch of brown sugar for subtle sweetness. Aromatic ginger, garlic, and green onions enhance the dish with layers of complexity, while the slow-braising technique ensures every bite is lusciously moist and flavorful. Perfect as a ramen topping, rice bowl centerpiece, or standalone dish with a drizzle of its velvety braising liquid, this soy-free chashu recipe is a must-try for those seeking a gluten-free or paleo-friendly alternative to traditional Japanese flavors. Whether cooking for a weeknight dinner or an indulgent weekend feast, this dish promises to be the star of your table!
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Ingredients
- 800 grams Pork belly
- 500 ml Water
- 100 ml Coconut aminos
- 100 ml Mirin
- 50 ml Sake
- 50 grams Brown sugar
- 10 grams Ginger
- 4 units Garlic cloves
- 3 units Green onions
- 1 tablespoon Olive oil
- 1 teaspoon Black pepper
Directions
Step 1
Prepare the marination ingredients: thinly slice the ginger and garlic, and cut the green onions into halves.
Step 2
Lay the pork belly flat on a clean cutting board, roll it up tightly with the skin on the outside, and tie it with kitchen twine in intervals of about 1 inch.
Step 3
Heat the olive oil in a large pot over medium-high heat. Sear the pork belly on all sides until it's golden brown. This should take about 10 minutes.
Step 4
Once the pork is seared, remove it from the pot and set aside.
Step 5
In the same pot, add the coconut aminos, mirin, sake, brown sugar, and water. Stir to dissolve the sugar.
Step 6
Add the ginger slices, garlic cloves, green onions, and black pepper to the liquid.
Step 7
Place the seared pork belly back into the pot, ensuring it is mostly submerged in the liquid. If needed, add more water.
Step 8
Bring the pot to a gentle boil over medium heat, then reduce to a simmer. Cover the pot with a lid, leaving a small gap for steam, and cook gently for 2.5 to 3 hours.
Step 9
Check occasionally to ensure the liquid hasn’t reduced too much, and add a little water if necessary.
Step 10
Once the pork is tender and has absorbed the flavors, remove it from the pot and let it rest for at least 10 minutes.
Step 11
Remove the kitchen twine, thinly slice the chashu pork, and serve with some of the braising liquid drizzled over the top.
Nutrition Facts
| Serving size | (1691.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4941.9 |
| Total Fat 438.3g | 0% |
| Saturated Fat 156.6g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 576mg | 0% |
| Sodium 2432.2mg | 0% |
| Total Carbohydrate 135.8g | 0% |
| Dietary Fiber 2.3g | 0% |
| Total Sugars 123.7g | |
| Protein 77.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 186.6mg | 0% |
| Iron 5.1mg | 0% |
| Potassium 1405.0mg | 0% |
Source of Calories