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Ramen Pork Chashu チャーシュー
4.8 from 129 votes

Ramen Pork Chashu チャーシュー

Ramen Pork Chashu is a delicately simmered rolled pork belly with a tender texture and glossy soy-based sauce. The pork is tightly rolled, browned to seal in juices, then simmered slowly in a blend of soy sauce, sugar, sake, honey, garlic, ginger, and scallions. The result is richly flavored meat perfect for slicing onto ramen or as a savory dish on its own.

Prep Time
40 mins
Cook Time
2 hrs
Total Time
2 hrs 40 mins
Servings: 16 slices
Calories: 362 kcal
Course: Side Dish
Cuisine: Japanese

Ingredients

  • 1.8-2.2lb/0.8-1kg pork belly
  • 2 tbsp neutral cooking oil generic cooking oil
  • 1 cup soy sauce
  • 1/2 cup sugar
  • 1/2 cup sake
  • 1/4 cup honey
  • 3 cups water
  • 2-3 scallions
  • 1 knob ginger about 20g/07oz
  • 2 cloves garlic

Instructions

    Cup of Yum
  1. Leave pork belly in room temperature for 30 minutes before cooking.
  2. Salt & pepper over the pork belly. Cover with cling wrap and tenderize with a rolling pin or a meat mallet.
  3. Roll the pork belly into a cylindrical shape.
  4. Tie up the pork belly tightly with cooking string so the meat holds its shape (see the photo instruction in the post or watch the mini-movie above).
  5. Heat the oil in a frying pan, brown the outside of the tied pork belly all around.
  6. Transfer the pork belly into simmering water (not listed in the recipe. You need enough water to just cover the pork belly, (I used about 8 cups of water) and cook for one hour over low heat.
  7. Drain the cooking water.
  8. Add sugar, sake, soy sauce, water, scallions, garlic and ginger to the pot with the pork belly bring to boil then turn the heat down to low. Place a drop lid (otoshibuta) over the pork belly and simmer for one hour.
  9. Skim scum off the cooking sauce at times and rotate the pork belly sometimes too.
  10. After one hour, turn the heat off and leave the pork belly in the cooking sauce. *1
  11. After the pork belly and the sauce cool down, refrigerate it overnight.
  12. Take the pork belly out of the pot and cut the twine to remove carefully.
  13. Slice the chashu 0.2 inch (5mm) wide and serve as ramen topping or store for later use. *2

Notes

  • Store sliced chashu wrapped in cling wrap and sealed in a ziplock; keeps up to 1 week refrigerated or 4 weeks frozen.
  • Drain and strain cooking sauce, then reduce to a glaze for serving; sauce stores 1 week refrigerated or 1 month frozen.
  • Trimmed pork edges can be chopped and used in fried rice or stir-fries to avoid waste.
  • Remove fat and discard aromatics if serving chashu as a standalone dish.

Nutrition Information

Calories 362kcal (18%) Carbohydrates 7g (2%) Protein 6g (12%) Fat 33g (51%) Saturated Fat 12g (60%) Cholesterol 45mg (15%) Sodium 328mg (14%) Potassium 142mg (3%) Sugar 5g (10%) Vitamin A 55IU (1%) Vitamin C 1.2mg (1%) Calcium 8mg (1%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 16 slices

Amount Per Serving

Calories 362

% Daily Value*

Calories 362kcal 18%
Carbohydrates 7g 2%
Protein 6g 12%
Fat 33g 51%
Saturated Fat 12g 60%
Cholesterol 45mg 15%
Sodium 328mg 14%
Potassium 142mg 3%
Sugar 5g 10%
Vitamin A 55IU 1%
Vitamin C 1.2mg 1%
Calcium 8mg 1%
Iron 0.5mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.