Recipe Tips
This recipe makes full use of the kakugama, including the grill function, to take advantage of its versatile features. Even the marinade and the broth left after simmering the pork are used without waste.
We used pork shoulder in this recipe, but pork belly works just as well. You can also add your favorite spices to adjust the flavor to your liking.
The leftover marinade can be brought to a boil and used to make delicious marinated eggs—just soak boiled eggs in the marinade overnight. It also works great for fried rice. (Please make sure to boil the marinade before using it, as it has been in contact with undercooked pork.)
As a little bonus tip, the broth left after simmering the pork was so flavorful that we added a bit of soy sauce and salt to turn it into a light soup. Add some vegetables or tofu, and you’ll have a wonderful extra dish. Enjoy every last drop!
Ingredients (serves 3-4 people | Cooking Time: Approx. 5 hours
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Instructions
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Tie the pork with kitchen twine, season it with salt and pepper in a tray, and rub evenly into the meat. Let it rest for about 30 minutes.
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Heat the grill plate of the kakugama, add oil, and sear the surface of the pork over medium heat.
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Place the seared pork and the green part of the leek into the kakugama, add enough water to cover the meat, and bring it to a full boil. Then reduce to very low heat and simmer for about 1 hour. Do not use the lid; instead, cover with parchment paper or a drop lid.
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Put the marinade into a zip-top bag and add the hot pork from step 3. Let it marinate for 1.5 to 2 hours at room temperature, flipping occasionally.
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Add 1 tablespoon of the marinade and the honey to a frying pan. Add the pork from step 4 and cook while coating it in the sauce. Once seared, transfer to a wire rack, cover with foil, and let it cool slightly.
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Once cooled, coat with coarsely ground black pepper, slice to your preferred thickness, and plate.
 ★Key Points of Cooking with ANAORI kakugama For this recipe, we used a long, slow-cooking method without placing the lid on the kakugama. Normally, when simmering for extended periods without boiling, careful heat control is necessary. However, thanks to the excellent heat retention of the kakugama, the temperature remained stable, allowing us to cook with confidence and ease. |
Pairing: Beer
Pairing this delicious chashu with beer enhances the overall flavor experience—the rich umami of the pork perfectly complements the bitterness of the beer, bringing out the best in both.
Credit：
Recipe created by Miyuki Shigemura (@miyu_25)
Photo by Hayato Noge (@hayato_noge)
