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Finger Food Chashu Pork Marinated With Umeboshi Paste - Recipe Video

A simple and easy to understand recipe video shows how to make Finger Food Chashu Pork Marinated With Umeboshi Paste.
How about some finger food char siu pork, marinated with Japanese pickled plum paste (bainiku)? If you marinate pork shoulder with bainiku sauce, it will have a juicy and tender finish and is very delicious. It can be used as a topping on ramen or fried rice, so please give it a try!
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Cook time

80 minutes

Ingredients
2 servings

  • Pork shoulder
    500 g
  • Japanese leek
    10 cm
  • Water
    as needed
  • Japanese picked plum (Umeboshi)
    4
  • (A)Soy sauce
    3 tbsp
  • (A)Honey
    2 tbsp
  • (A)Cooking sake
    1 tbsp
  • (A)Grated garlic
    2 tsp
  • (A)Black pepper
    2 three finger pinches

How to make

  1. Prepare. Preheat the oven to 200°C (390°F). Remove the seeds from Japanese pickled plum (umeboshi).
  2. 1. Cut a notch in the Japanese leek lengthwise and remove the core, then cut it in half and cut into thin strips along the fibers. Put it in a bowl of water and soak it for about 5 minutes, then drain.
  3. 2. Beat the umeboshi with a knife until it becomes smooth.
  4. 3. Stab the pork shoulder with a fork in several spots.
  5. 4. Put the ingredients from Step 2, 3 and (A) into a zipper storage bag, rub well and let it soak in refrigerator for about 30 minutes.
  6. 5. Place parchment paper on a baking tray, place the marinated pork shoulder from Step 4, and bake in the oven at 200°C (390°F) for about 30 minutes. Once it browns nicely and has been cooks through, take it out.
  7. 6. Remove the net after letting it cool down and cut into 0.4-inch wide pieces. Serve in a dish, garnish with the leek prepared in Step 1 and it is ready!

Tips for cooking

This recipe uses honey. Please be careful not to let children below the age of 1 (infants) consume them. You can substitute honey with sugar, but since the sweetness varies depending on the type, we recommend adjusting the taste to your liking. Please make sure to preheat the oven before baking. If the oven does not have a preheating function, set the temperature and heat for 10 minutes before baking. The strength of the heat may vary depending on the type of oven and the period of use. Please make sure to follow the recipe as a guide but adjust the baking time as needed. If it browns too fast, cover it with aluminum foil. This time we used a pork shoulder that was already tied with a net. If you can't get one that has a net, you can also tie it with a kite thread.

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