How to Make Chashu Pork

Chashu Pork is a flavorful, rolled pork belly dish popular in Japanese cuisine, especially as a topping for ramen. It's a Japanese adaptation of Char Siu, a famous Chinese barbecued pork dish. Cooked, cooled, and sliced into thin rounds, Chashu pork's savory, sweet, and slightly fatty flavors pair well with ramen broth.

Chashu Pork

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What goes in the marinade?

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Key Ingredients: – Pork Belly – Soy Sauce – Sake – Mirin – Sugar – Garlic, Ginger, and Onion – Water Swipe up for the full list!

On day 1 of cooking, roll pork belly, skin side out, secure with cooking twine, twisting and knotting. Create vertical strings, tie off end. Cut long twine, weave horizontally, tie off, and cut excess string.

1

How to Make Chashu Pork

Roll pork belly in a pot or Dutch oven, cover with cold water, cook for 10 minutes, drain, and rinse. Add garlic, green onions, mushrooms, sugar, quartered onion, ginger, mirin, soy sauce, and sake. Bring to a boil, reduce heat, partially cover, and cook for 1 1/2 hours.

2

How to Make Chashu Pork

Cool pork belly, strain cooking liquid, add Chashu to resealable bag, coat with strained liquid, seal, and chill overnight.

3

How to Make Chashu Pork

On the second day, remove the Chashu from the refrigerator and remove the pork from the bag. Heat a pan or skillet over medium-high heat and sear the pork belly for 6-8 minutes until golden brown. 

4

How to Make Chashu Pork

Cut the strings and slice thinly. Serve with broth, fried rice, or ramen noodles.

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How to Make Chashu Pork

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