📝 About This Recipe
Inspired by the legendary ramen shops of Tokyo, this Chashu pork is the ultimate labor of love, transforming a humble cut of pork belly into a buttery, savory masterpiece. Braised low and slow in a complex bath of soy sauce, ginger, and aromatics, the fat renders down to a silken texture while the meat absorbs deep umami notes. Whether sliced thin over a steaming bowl of ramen or served over rice, this recipe delivers that authentic, restaurant-quality experience right in your home kitchen.
🥗 Ingredients
The Meat
- 2.5 lbs Pork Belly (skin-on or skin-off, slab style)
- 1 roll Butcher's Twine (for rolling and securing the meat)
- 1 tablespoon Neutral Oil (such as grapeseed or canola)
The Braising Liquid
- 1 cup Soy Sauce (Japanese dark soy sauce preferred)
- 1 cup Mirin (sweet Japanese rice wine)
- 1/2 cup Sake (dry style)
- 2 cups Water (adjust to cover meat)
- 1/2 cup Granulated Sugar
- 2 tablespoons Honey (for a glossy finish)
Aromatics
- 2 inch piece Ginger (sliced into thick coins)
- 6 cloves Garlic (smashed)
- 4 stalks Green Onions (cut into 3-inch lengths)
- 1 whole Star Anise (optional, for subtle depth)
- 1 teaspoon Black Peppercorns (whole)
👨🍳 Instructions
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1
Prepare the pork belly by rolling it tightly into a log with the fat side facing out. Secure it firmly with butcher's twine every inch to ensure it holds its shape during the long braise.
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2
In a large heavy-bottomed pot or Dutch oven, heat the neutral oil over medium-high heat. Sear the pork roll on all sides until it is deeply golden brown and the fat begins to render, about 8-10 minutes total.
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3
Remove the pork temporarily and wipe out the excess rendered fat from the pot to prevent the sauce from becoming too greasy.
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4
Return the pork to the pot and add the soy sauce, mirin, sake, sugar, honey, ginger, garlic, green onions, star anise, and peppercorns.
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5
Add enough water so that the pork is at least 3/4 submerged. Bring the liquid to a gentle boil over medium heat.
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6
Once boiling, skim off any grey foam or impurities that rise to the surface using a fine-mesh skimmer or spoon.
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7
Reduce the heat to the lowest setting. Place a 'drop lid' (Otoshibuta) or a piece of parchment paper cut into a circle directly on top of the meat to keep it submerged and moist.
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8
Cover the pot with its standard lid and simmer very gently for 2.5 to 3 hours. Turn the pork every 45 minutes to ensure even color and flavor absorption.
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9
Test for doneness: a skewer should slide into the center of the pork with absolutely no resistance. Turn off the heat and let the pork cool in the liquid for 1 hour.
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10
Transfer the pork and the strained liquid into a container or zip-top bag. Refrigerate overnight. This is crucial—it allows the fat to solidify and the flavors to penetrate deep into the fibers.
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11
The next day, remove the pork from the liquid. Carefully snip and remove the butcher's twine. Slice the cold pork into 1/4 inch thick rounds.
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12
To serve, reheat the slices by either searing them briefly in a dry pan with a blowtorch for a smoky char, or by gently simmering them in a bit of the reserved braising liquid.
💡 Chef's Tips
Never skip the overnight chilling; slicing warm Chashu will cause it to fall apart into shredded meat rather than neat rounds. Save the leftover braising liquid! Strain it and use it to marinate soft-boiled eggs (Ajitsuke Tamago) or as a base for stir-fry sauces. If you don't have a Dutch oven, you can use a slow cooker on 'Low' for 6-8 hours after the initial searing step. For the best texture, look for pork belly with even layers of fat and meat—too much fat and it feels greasy, too much meat and it can become dry.
🍽️ Serving Suggestions
Place 2-3 slices over a bowl of Tonkotsu or Shoyu ramen for the classic experience. Serve as 'Chashu Don' over a bowl of hot steamed rice with a drizzle of the reduced braising liquid and extra green onions. Stuff into fluffy steamed Bao buns with quick-pickled cucumbers and a smear of hoisin sauce. Pair with a crisp Japanese lager or a chilled glass of dry sake to cut through the richness of the pork.