Description
Japanese chashu is a melt-in-your-mouth braised pork dish often served as a topping for ramen. Unlike its Chinese counterpart, which is typically roasted, Japanese chashu is slow-braised in a flavorful soy-based sauce, giving it a rich, tender texture.
Ingredients
Scale
- 1 lb pork belly (or shoulder)
- ½ cup soy sauce
- ½ cup sake
- ¼ cup mirin
- 2 tbsp sugar
- 1 cup water
- 4 cloves garlic (smashed)
- 1-inch piece ginger (sliced)
- 2 green onions
Instructions
- Roll the pork belly into a log and secure it with kitchen twine for even cooking.
- Heat a pan and sear the pork on all sides until golden brown.
- Place pork in a pot, add soy sauce, sake, mirin, sugar, water, garlic, ginger, and green onions.
- Simmer for 1.5 to 2 hours, flipping occasionally.
- Let the pork cool in the sauce for maximum flavor absorption.
- Slice thinly before serving.
Notes
Pork belly is the best cut for a tender, flavorful chashu. Store in an airtight container with the braising liquid for up to 5 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Braising
- Cuisine: Japanese
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 90mg
Keywords: chashu, braised pork, ramen topping, Japanese cuisine