Japanese Rolled Chashu Recipe

Japanese Rolled Chashu is a melt-in-your-mouth ramen topping made by braising rolled pork belly until incredibly tender. It’s one of my all-time favorites! At ramen shops, you’re usually served just two slices—but when you make it at home, you can indulge in as many as you like. Whether it’s for a rich bowl of tonkotsu ramen or over a simple bowl of rice, this chashu adds comfort and depth in every bite.

Japanese Rolled Chashu Recipe

Serves: 8 to 10
Prep time: 30 minutes
Cook time: 2 hours

For the pork belly:
4 pounds pork belly
2 tablespoons cooking oil

For the sauce:
3 cups water
1/2 cup soy sauce
1/2 cup sake
1/2 cup mirin
1/4 cup sugar
1 leek stalk
6 slices ginger
6 garlic cloves

Japanese Rolled Chashu Instructions

1. Roll and tie the pork belly:

• Roll the pork belly tightly into a log with the skin side facing out.
• In a bowl, prepare cooking twine. Tie the center with a double knot, then wrap toward one end, securing with a loop. Continue wrapping to the other end, then wrap back toward the center and tie another double knot. Make sure the roll is firm and secure.

2. Sear the pork belly:

• In a pan over medium heat, add cooking oil. Transfer in the pork belly and sear all sides until golden brown, about 2 minutes per side. Total searing time is about 12 minutes. Set aside.

3. Prepare a drop lid:

• Cut a sheet of aluminum foil to fit inside your pot. Fold the edges up into a circular lid shape and poke 5 holes in the center with a chopstick. This will help reduce evaporation and distribute heat evenly.

4. Simmer the chashu:

• In a pot, bring water, soy sauce, sake, mirin, and sugar to a boil.
• Add the leek, ginger slices, and garlic cloves. Then transfer in the seared pork belly.
• Bring back to a boil, then skim off any foam or impurities.
• Cover with the aluminum foil drop lid, then place the pot lid on top. Reduce to low heat and simmer for 2 hours, turning the pork every 20 minutes.

5. Cool and serve:

• After 2 hours, turn off the heat and let the pork belly cool completely in the braising liquid. For deeper flavor, refrigerate it overnight in the pot.
• Cut the twine and slice the chashu into 1/3-inch rounds.
• Serve on top of ramen, over steamed rice, or enjoy it as-is!

Tips & notes

• • Use skin-on pork belly: The skin adds a melt-in-your-mouth texture and helps the roll hold its shape.
  • Don’t skip searing: Searing the pork before braising adds depth of flavor and seals in juices.
  • Overnight soak: Letting the chashu rest in the braising liquid overnight enhances flavor and makes slicing easier.
  • Reuse the sauce: Save the leftover braising sauce as a ramen tare or use it to marinate eggs or tofu.
  • Why use a drop lid: A drop lid sits directly on the food and allows for even heat distribution and reduced evaporation. It helps the pork cook more evenly and absorb more flavor while staying submerged in the braising liquid.