Japanese Chashu Pork Recipe (Braised Pork Belly for Ramen)

Let’s make Japanese Chashu Pork — a rich, savory, and ultra-tender braised pork belly that’s a classic ramen topping and a delicious dish all on its own.

Unlike the Chinese-style BBQ Char Siu, Japanese Chashu is simmered slowly in a soy-based broth, absorbing layers of flavor while becoming silky and succulent. We’re rolling up the pork belly before braising to give it that signature round shape and ensure an even, juicy texture throughout.

Whether you serve it sliced on top of ramen, with steamed rice, or even as a side dish with a cold beer, Chashu is always a crowd-pleaser. Let’s get started!

Japanese Chashu Pork Recipe

Serves: 8
Prep time: 10 minutes
Rest time: Overnight
Cook time: 2 hours and 20 minutes

Ingredients:
4 1/2 pounds pork belly with skin
2 tablespoons avocado oil (or other high-smoking-point oil)
5 cups water
3/4 cup soy sauce
1 cup sake
1 cup mirin
4 tablespoons sugar
1 stalk big green onion (replace it with leek or scallions)
6 slices ginger
1 garlic bulb, halved

Japanese Chashu Pork Instructions

1. Prepare the chashu:

• After thoroughly cleaning the pork belly, use a clean razor to trim off the hair. With the skin side down, roll it tightly into a log. Tie a cooking twine around it and tie it up.
• In a pan over high heat, add the avocado oil (or other high-smoking-point oil), place the pork belly, and sear everywhere until golden brown, about 10 minutes.

2. Braise the chashu:

• In a pot over high heat, place in the water, soy sauce, sake, mirin, and sugar. Whisk. Also add the big green onion (or replace with scallions), ginger, and garlic. Bring it to a simmer, and turn to low heat. Transfer in the pork belly, cover the lid and cook for 2 hours. Turn every 30 minutes.
• Uncover and skim off the fat and impurities. Remove all the aromatics from the pot.
• Transfer the pork belly to a container, and filter in the sauce. Wait until completely cooled down. Place it in the fridge overnight for deeper flavors. (You could also save the stock for ramen eggs.)

3. Serve the chashu:

• The next day, cut the twine and slice the pork belly to the desired thickness. Sear the chashu with a torch or in a pan. Serve!