Chashu Pork (Japanese Rolled Braised Pork Belly for Ramen)
Chashu pork traces its roots to Cantonese char siu but evolved into a distinctly Japanese preparation - a rolled and braised pork belly rather than a roasted cut. A slab of pork belly is rolled into a tight cylinder, tied with kitchen twine, then simmered in soy sauce, mirin, sake, and sugar for one to two hours until the connective tissue dissolves into gelatin and the meat yields at the slightest pressure. The braising liquid reduces into a dark, syrupy glaze that coats the exterior in a deep amber sheen. When sliced, the cross-section reveals a spiral pattern of alternating fat and lean layers - a visual signature that signals proper rolling technique. Though most associated with ramen, where one or two slices crown the bowl, chashu is also served over rice as chashu-don or eaten cold as a drinking snack. The leftover braising liquid is never discarded - it becomes the base for ajitamago, the marinated soft-boiled egg that is chashu's inseparable companion.
Adjust Servings
Instructions
- 1
Roll the pork belly tightly and tie with kitchen twine.
- 2
Sear all sides in oil until well browned.
- 3
Add soy sauce, mirin, sake, sugar, and water; cover and braise over low heat for 1 hour.
- 4
Let cool before slicing.
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