Chashu Pork (Japanese Rolled Braised Pork Belly for Ramen)

Name: Chashu Pork (Japanese Rolled Braised Pork Belly for Ramen)
Yield: 4 servings
Cuisine: japanese
Ingredients: Boneless pork belly slab 500 g; Soy sauce 100 ml; Mirin 80 ml; Sugar 2 tbsp; Sake 80 ml; Water 200 ml; Extra water for braising A little if the pot dries out

Quick answer

Total time: At least 2 hr
Level: Medium
Servings: 4 servings
Ingredients: 7

About this dish

A boneless pork belly slab is rolled, tied with twine, and braised for 90 minutes in soy sauce, mirin, sake, and sugar.

Each slice then shows fat and lean spiraled together. Thin slices sold for quick frying cannot be rolled this way, which is why the recipe calls for a whole slab. Those spiral rounds are the familiar ramen topping.

Ingredients

servings

IngredientAmount

Boneless pork belly slab

Extra water for braisingA little if the pot dries out

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Instructions

6 steps

1

Pat 500g pork belly dry, then roll it tightly with the grain so there are no loose gaps.

Tie it firmly with kitchen twine at 5cm intervals, keeping the log even so it cooks and slices cleanly.
2

Heat a dry pan well over medium-high heat.

Press each side of the pork roll for about 30 seconds, using the rendered pork fat to brown the surface deeply.
3

Lower the heat and add 100ml soy sauce, 80ml mirin, 80ml sake, 2 tbsp sugar, and 200ml water.

Stir once to dissolve the sugar from the bottom, then bring the liquid just to a gentle simmer.
4

Cover and maintain a gentle simmer for 90 minutes, turning the pork every 15 minutes.

If the pot is drying out, add a little extra water before the sauce catches and continue braising.
5

Use a thermometer to confirm the thickest center stays at or above 75C for 1 minute.

Braise longer if a chopstick still meets resistance in the lean meat. Transfer the cooked pork to a shallow container and leave for 30 minutes.
6

Remove the twine and cut 7-8mm slices, or chill longer first for firmer slices.

Divide pork and sauce being saved into small, shallow containers and refrigerate at 4C or below within 2 hours of cooking, or within 1 hour above 32C. Use refrigerated portions within 3-4 days.