Chashu - Braised Rolled Pork Belly
Transform humble pork belly into a melt-in-your-mouth ramen topping with this detailed Chashu recipe. The rolling and tying technique ensures even cooking and a beautiful presentation, perfect for impressing your friends and family.
Chashu - Braised Rolled Pork Belly
Transform humble pork belly into a melt-in-your-mouth ramen topping with this detailed Chashu recipe. The rolling and tying technique ensures even cooking and a beautiful presentation, perfect for impressing your friends and family.
The Key Move
Roll the pork belly tightly and tie securely to ensure even cooking and a uniform shape.
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The Setup
- Dutch Oven6-quart
- Skillet12-inch
- Kitchen Twine
The Mise en Place
5 of 9Your prep station before cooking begins
The Protein (0/1)
Pork belly is not tender after braising.
Continue braising for another 30-60 minutes, or until fork-tender.
Pork belly is too salty.
Reduce the amount of soy sauce in the braising liquid next time.
The Method
PREPARE
Lay the pork belly (1200 g) flat on a cutting board. If the belly is very thick, butterfly it by slicing horizontally through the middle, being careful not to cut all the way through. This will make it easier to roll.
ROLL
Starting from one end, tightly roll the pork belly (1200 g) into a cylinder. Secure the roll with kitchen twine at 1-inch intervals. The tighter the roll, the more uniform the slices will be.
Pork belly is rolled tightly and secured with twine
SEAR
In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Sear the rolled pork belly (1200 g) on all sides until browned, about 2-3 minutes per side. This step adds depth of flavor to the final dish.
A rich, savory aroma fills the kitchen
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
ADD
Add the soy sauce (1 cup), sake (½ cups), mirin (½ cups), sugar (2 tbsp), ginger (4 slices), garlic (3 cloves), green onions (2 stalks), and water (2 cups) to the pot. Bring to a simmer.
BRAISE
Reduce the heat to low, cover, and braise for 2.5-3 hours, or until the pork belly (1200 g) is very tender. Turn the pork belly occasionally to ensure even cooking.
Pork belly is fork-tender
Scorch risk: Reductions can go from perfect to burnt fast. Keep an eye on the bottom and stir if needed.
REST
Remove the pot from the heat and let the pork belly (1200 g) cool in the braising liquid for at least 30 minutes. This allows the flavors to meld and the pork to become even more tender.
REMOVE
Remove the pork belly (1200 g) from the braising liquid and carefully remove the kitchen twine. Strain the braising liquid and reserve for later use.
SEAR
Heat a skillet over medium-high heat. Sear the pork belly (1200 g) on all sides until caramelized, about 1-2 minutes per side. Brush with some of the reserved braising liquid for extra flavor and color.
Pork belly has a deep, caramelized crust • The aroma of caramelized pork fills the kitchen
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
SLICE
Slice the pork belly (1200 g) into 1/4-inch thick rounds. Serve hot as a ramen topping or as a side dish.
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