Chashu Pork

Learn how to make this tender, melt-in-your-mouth Chashu Pork Recipe at home! Made with marinated and rolled pork belly braised in a sweet and savory combination of fresh ginger, mirin, soy sauce, and sake, it's the perfect ramen topping.

Ramen wouldn't be the same without tender, buttery, melt-in-your-mouth Chashu pork. Fatty and flavorful, this Japanese classic may be a process to make at home, but quite simple overall and totally worth it. Let's make some!

Chashu pork is a flavorful, rolled pork belly dish popular in Japanese cuisine, particularly as a topping for ramen. The term chāshū (チャーシュー) is a Japanese adaptation of the famous Chinese barbecued pork, Char Siu (叉燒). The original Chinese version, which requires roasting over high heat, is quite different from the Japanese style of slowly braising over low heat in a sauce made with mirin, sake, and soy sauce. After the pork is cooked, it's cooled and then sliced into thin rounds. The combination of the savory, sweet, and slightly fatty flavors of the Chashu pork pairs well with the rich broth of ramen.

Char Siu and Chashu, while sounding similar and both using pork, represent two distinct cooking styles from different culinary traditions: Chinese and Japanese, respectively.

Here is how to prepare and roll pork belly for this Chashu pork recipe:

1. Prepare and tie the pork belly: See the step-by-step instructions outlined above. You may also try asking your butcher if they will tie it for you (I’ve had luck with some very helpful butchers at my local Whole Foods in the past).

2. Blanch the pork belly: Place the rolled pork belly in a large pot or Dutch oven and cover it with cold water. Bring to a boil for 10 minutes, then remove the pork, drain the water, and rinse the pot. Why do this? Blanching the pork helps to remove any scum and excess blood before cooking. You may recall that we blanch the bones before officially cooking them when we make bone broth.

3. Add the pork belly and aromatics to the pot: Return the pork belly to the pot and add the garlic, green onions, mushrooms, sugar, quartered onion, ginger, mirin, soy sauce, and sake. Fill with just enough water that the pork is nearly covered.

4. Braise the pork: Bring the liquid to a boil before reducing the heat to a simmer. Partially cover the pot with a lid and cook for 1.5 hours. (Note: In this case, it is possible to overcook chashu pork. Cooking longer does not translate to more tender meat.)

5. Remove the pork and strain the cooking liquid: Remove the braised pork belly from the pot and let it cool completely. As the pork belly is cooling, strain the cooking liquid left behind in the pot through a fine mesh strainer or sieve into a clean bowl. Discard any solids.

6. Marinate overnight: Once the chashu pork has cooled completely, transfer it to a large resealable bag. Pour in enough strained liquid to coat the pork. Remove as much air from the bag as possible, seal it, and transfer it to the refrigerator to chill overnight. (Transfer any excess broth to an airtight jar or container and keep it stored in the refrigerator. Reheat on the stovetop for serving.)

7. Sear the Chashu pork: The next day, remove the Chashu from the refrigerator and take the pork out of the bag. Reserve any broth left over in the bag for serving. Sear the pork belly in a large skillet over medium-high heat for 6-8 minutes, turning every 1-2 minutes, until it's a deep golden brown on all sides. Cut the strings.

8. Thinly slice: Remove from the skillet and let it rest on a cutting board for 10 minutes, then slice into thin slices.

Chashu pork is most commonly served as a topping for ramen, but it can be used in a variety of ways. Here are a few ideas:

Leftovers: Allow the chashu pork to cool to room temperature. Slice the leftover chashu into thin slices (if you haven't done so already) as this makes it easier to reheat later. Place the sliced chashu in an airtight container with a little bit of the cooking liquid over the top to keep it moist. Store in the refrigerator for about 3-4 days.

Freezing: Allow the chashu pork to cool to room temperature. Slice the leftover chashu into thin slices (if you haven't done so already). Lay the slices out on a baking sheet lined with parchment paper, making sure they aren't touching, then place the sheet in the freezer. Once the slices are frozen, transfer them to a zip-top freezer bag or an airtight container. This method prevents the slices from sticking together. Store in the freezer. The chashu should last for about 1-2 months. Thaw in the refrigerator overnight before reheating.

If you try making this Chashu Pork Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

About Jessica

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.