DAY 1
Prepare the Broth: In a large pot, add pork bones, onion, garlic, ginger, green onions, dried shiitake mushrooms, and kombu. Fill the pot with water until all ingredients are submerged. Bring to a boil over high heat, then reduce the heat to low and let it simmer for at least 8 hours or overnight. Skim off any scum that rises to the surface.
After simmering, strain the broth through a fine-mesh sieve or cheesecloth. Discard the solids. Return the broth to the pot and add Lee Kum Kee Premium Soy Sauce, mirin, sake, Lee Kum Kee Sriracha Chili Sauce and salt to taste. Let it cool, then refrigerate overnight.
Prepare the Chashu Pork: Lay the pork belly flat on a cutting board. Season with salt and pepper. Roll the pork belly tightly into a log shape and tie it securely with kitchen twine at 1-inch intervals. In a large pot, combine chicken or pork broth, Lee Kum Kee Premium Soy Sauce, mirin, sake, sugar, Lee Kum Kee Minced Garlic, sliced ginger, chopped green onions, and star anise (if using). Place the rolled pork belly into the pot with the braising liquid. Bring the liquid to a boil over high heat, then reduce the heat to low. Cover and simmer for about 2-3 hours or until the pork is tender and cooked through. Turn the pork occasionally during cooking to ensure even flavor distribution.
Once the pork is cooked and tender, remove it from the braising liquid and let it cool slightly. Transfer the pork to a container and pour a ladleful of the braising liquid over it to cover. Allow the pork to marinate in the refrigerator overnight, or for at least 8 hours.
Cook the Rolled Chashu Pork: Preheat the oven to 375°F. Place the marinated rolled Chashu pork on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until the pork is heated through and caramelized.
Hoisin-Mustard Pork Loin
Bibimbap Bowl
Brussels Sprouts and Prosciutto Pizza