Pickled Egg Chashu Ka Prao Don

Cooking Method

How to prepare Chashu pork

1. Wash the pork belly. Roll it by keeping the skin at the outside. Then, tie around it with a string.
2. Set the pan to medium heat with vegetable oil. Sear the pork belly for around 1 minute until it turns golden brown. Then, let it rest.
3. Set the pot to medium heat, add water, chopped ginger, smashed chinese garlic, and Japanese spring onion, wait until the water boils, then add Takumi Aji® Shoyu I Pun, sugar, mirin, and sake. Stir them until its combined and wait until the pot is boiled again.
4. Add the pork belly into the pot and wait until it boils. After that, set the heat to low temperature and keep boiling it for about 3 hours.
5. Rest the pork for a while, and transfer it into the refrigerator for another 2 hours. (The prepared Chashu pork is available for 7-9 servings)

How to prepare Ka Prao Sauce

1. Set the pan to medium heat with vegetable oil. Add chopped Chinese garlic and red bird’s eye chili. Then, stir them until it makes a good aroma.
2. Mix RosDee Menu Ka Prao (Ga Pao), water, Takumi Aji® Shoyu I Pun, and the crispy fried basil. Stir fry them until well combined.
3. Add fresh basil, stir fry until well combined and turn off the heat.

How to prepare Pickled eggs

1. Set the pot to medium heat, boil Takumi Aji® Shoyu I Pun, sugar, sliced ginger, chopped red  bird’s eye chili, and spring onion and let it rest.
2. After the sauce is cooled down, add the egg yolks into it and soak for about 6 hours. (The pickled egg is available for 20 servings)

How to serve

1. Prepare steamed Japanese rice into a bowl.
2. Slice the Chashu pork into 2-3 mm. Pick 4 slices of them and arrange them on the rice in a circle shape.
3. Pour the warm Ka Prao sauce
4. Put the pickled eggs on the middle of the bowl
5. Decorate with sliced goat pepper and crispy fried basil

Tip

• The fresh boiled chashu pork can be kept in the sealed container with 1-5 °C in a refrigerator for 5-7 days. If it is already been sliced, it can be kept for around 1-2 days. It is adviced not to slice the Chashu pork if it is not going to be cooked immediately, as it will lessen the shelf life of the pork.
• Searing the pork will make it tastes more well rounded, and the golden brown color will enhance its visual to look more appetizing.
• Ka Prao sauce can be kept for around 3 days in a well sealed container, with 1-5 °C temperature.
• When pickle the egg yolks, they should be well sunk in the sauce. You can also use the plastic cooking wrap to wrap on top of yolks to prevent them from exposing to the air.
• Also, pickle the egg for only 3-4 hours for more fluid texture.
• Sear the pork on the pan before serving in order to add more appetizing color and taste.

Preparation time : 6 hours

Cooking time 5-10 minutes

Cost: 39 THB

Recommended selling price: 130-140 THB