Vermicular | Japanese Chashu Pork

Japanese Chashu Pork

Tailored for: Musui–Kamado
Cooking Flow
65 min
Cooking Steps

[WARM 149°F] 60 min
[MED] 5 min


1 lb pork shoulder
2 teaspoons sesame oil

Sauce Mixture
4 tablespoons soy sauce
2 tablespoons sake
2 tablespoons mirin
1 tablespoon vinegar
1 tablespoon raw cane sugar
1 tablespoon honey
1 clove garlic, grated
1” piece fresh ginger, peeled and grated
1 green onion, green portion

  1. In a saucepan, combine ingredients for Sauce Mixture and bring to a simmer over medium heat. Set aside and cool.

  2. Pierce all sides of pork with a fork; then truss and place it in a sealable bag with the Sauce Mixture.

  3. Add 8 cups of water into the pot. Seal the bag, leaving one corner unsealed. Holding the bag by the unsealed corner, gently lower it into the water. Press out as much air as possible with your hands, then seal closed.

  4. Set the temperature to [WARM 149°F]. Once you hear a beep after 5 minutes, submerge the bag in the water and sous-vide, covered, over [WARM 149ºF] for 60 minutes.

  5. Remove pork from bag and set aside the remaining sauce. Pat pork dry with paper towels.

  6. Wash and dry the pot completely, then place it back in the Kamado. Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread sesame oil evenly and sear pork until golden brown on all sides. Remove pork from the pot.

  7. Add the remaining sauce into the pot and cook over [MED] heat until thickened. Slice the pork and drizzle sauce on top before serving.

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Musui–Kamado with the Vermicular Cookbook.

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