Chashu pork is a signature topping for ramen and a delicious dish on its own. Originating from Japan, chashu is a type of braised pork belly that is melt-in-your-mouth tender, rich in flavor, and packed with umami. Whether you’re planning to enhance your ramen or want a savory dish to impress at your next dinner party, this guide will walk you through how to make chashu pork step by step. Let’s dive into the details to ensure your chashu pork is nothing short of perfection.

What Is Chashu Pork?

Chashu pork derives its name from the Chinese dish “char siu,” a type of roasted pork. However, unlike its Chinese counterpart, Japanese chashu is braised or simmered slowly in a savory, sweet, and tangy liquid, resulting in a soft and tender texture. Traditionally made with pork belly, chashu can also be prepared using other cuts of pork, such as shoulder or loin.

The key to making great chashu is the balance of flavors in the braising liquid and the technique used to achieve a melt-in-your-mouth texture.

Ingredients for Chashu Pork

Here’s what you’ll need:

Pork:

2 pounds (900g) pork belly (rolled and tied with butcher’s twine)

Braising Liquid:

1 cup (250ml) soy sauce

1 cup (250ml) mirin (sweet rice wine)

½ cup (125ml) sake

½ cup (125ml) water

⅓ cup (80g) sugar (brown sugar preferred)

4 garlic cloves, smashed

2-inch piece of ginger, sliced

2 green onions (scallions), cut into large pieces

1 small onion, halved

Optional Garnish:

Soft-boiled eggs (ajitsuke tamago)

Thinly sliced green onions

Step-by-Step Guide to Making Chashu Pork

Prepare the Pork Belly

Roll the Pork Belly:

Lay the pork belly flat on a cutting board.

Roll it tightly lengthwise into a log shape.

Secure the roll with butcher’s twine, tying it at regular intervals to ensure it holds its shape during cooking. This helps the meat cook evenly and makes it easier to slice later.

Sear the Pork:

Heat a large skillet over medium-high heat and add a bit of oil.

Sear the rolled pork belly on all sides until golden brown. This step locks in the juices and enhances the flavor.

Prepare the Braising Liquid

Combine Ingredients:

In a large pot, mix the soy sauce, mirin, sake, water, and sugar.

Add the smashed garlic, sliced ginger, green onions, and halved onion.

Heat the Liquid:

Bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar.

Braise the Pork

Add the Pork Belly:

Place the seared pork belly into the pot, ensuring it is mostly submerged in the liquid. Add a bit more water if necessary.

Simmer:

Reduce the heat to low, cover with a lid, and let it simmer gently for 1.5 to 2 hours.

Turn the pork every 30 minutes to ensure even cooking and absorption of flavors.

Check for Doneness:

The pork is ready when it is tender enough to pierce easily with a fork or skewer but still holds its shape.

Rest and Chill

Remove the Pork:

Carefully take the pork out of the braising liquid and let it cool slightly.

Strain the Liquid

Strain the braising liquid to remove solids and transfer it to a clean container.

Reserve the liquid for glazing or serving later.

Chill the Pork:

Wrap the pork in plastic wrap and refrigerate for at least 4 hours, or overnight. Chilling makes the pork easier to slice into neat rounds.

Slice and Glaze

Slice the Pork:

Remove the twine from the chilled pork and slice it into thin, even rounds.

Optional Glazing:

Heat a small amount of the reserved braising liquid in a skillet.

Add the pork slices and cook briefly on each side to caramelize the surface.

Tips for Perfect Chashu Pork

Use High-Quality Ingredients:

Since the braising liquid is the source of most of the flavor, opt for good-quality soy sauce, mirin, and sake.

Roll Tightly:

A tightly rolled pork belly ensures even cooking and uniform slices.

Low and Slow Cooking:

Patience is key. Simmering gently prevents the meat from drying out and allows the flavors to penetrate deeply.

Reserve the Braising Liquid:

The leftover liquid can be used as a base for ramen broth, a marinade for other dishes, or a sauce for serving.

Serving Suggestions

Chashu pork is versatile and can be served in various ways:

As a Ramen Topping:

Add slices of chashu to a bowl of ramen, along with soft-boiled eggs, nori, and green onions.

On Rice:

Serve the pork over steamed rice, drizzled with a bit of the reserved braising liquid for a simple donburi-style meal.

In Buns:

Use chashu slices as a filling for steamed bao buns, paired with pickled vegetables and hoisin sauce.

As an Appetizer:

Arrange the slices on a plate with a small dish of mustard or soy sauce for dipping.

Frequently Asked Questions

Can I Use a Different Cut of Pork?

Yes, you can use pork shoulder or loin if you prefer less fatty meat. However, pork belly is the traditional choice for its rich flavor and tender texture.

How Long Can I Store Chashu Pork?

Stored in an airtight container, chashu pork can be refrigerated for up to 5 days or frozen for up to 3 months. Reheat gently in the reserved braising liquid before serving.

What Can I Do with the Leftover Braising Liquid?

The leftover liquid is a goldmine of flavor. Use it as a soup base, marinade, or sauce for other dishes. If freezing, store it in small portions for easy use.

Conclusion

Making chashu pork at home is a rewarding culinary experience that allows you to enjoy restaurant-quality flavors in your own kitchen. With its tender texture, savory-sweet flavor, and versatility, chashu pork is sure to become a favorite dish in your repertoire. Whether served as a ramen topping, on rice, or as a standalone dish, this recipe is guaranteed to impress. Take your time, follow the steps carefully, and enjoy the delicious results!