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Japanese Chashu Recipe

Japanese · Main course · 165 min total

Japanese chashu is tender, braised pork belly simmered in a sweet-savory soy-based sauce. This recipe yields melt-in-your-mouth slices perfect for ramen or rice bowls.

Ingredients

• 1 pound pork belly, skin removed
• 1/2 cup soy sauce
• 1/2 cup mirin
• 1/4 cup sake
• 1/4 cup sugar
• 2 cloves garlic, smashed
• 1 knob ginger, sliced
• 2 green onions, cut into 2-inch pieces
• 2 cups water

Instructions

1. Roll the pork belly tightly and tie with kitchen twine at 1-inch intervals to secure.
2. In a pot just large enough to hold the pork, combine soy sauce, mirin, sake, sugar, garlic, ginger, green onions, and water. Bring to a boil over medium heat, stirring to dissolve sugar.
3. Add the pork belly, ensuring it is mostly submerged (add a little more water if needed). Return to a boil, then reduce heat to low, cover, and simmer for 2 to 2.5 hours, turning occasionally, until very tender.
4. Remove from heat and let the pork cool in the liquid for at least 30 minutes. For best results, refrigerate overnight in the liquid.
5. Remove the pork from the liquid, remove twine, and slice into 1/4-inch thick rounds. Serve warm or at room temperature.
6. Strain the braising liquid and reserve for other uses (e.g., as a ramen tare or dipping sauce).

Tips

• For extra flavor, sear the pork belly in a hot pan before braising.
• Chashu can be stored in the braising liquid in the refrigerator for up to 5 days.
• Slice the chashu while cold for cleaner cuts, then reheat in the braising liquid or a pan.

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