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.
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)
The Aromatics (0/2)
The Pantry (0/5)
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.
Chef's Notes
For even cooking, tie the pork belly tightly with butcher's twine before braising. This ensures a uniform shape and prevents it from unrolling.
Braise at a low temperature for a long time to achieve tender, melt-in-your-mouth results. Avoid high heat, which can toughen the meat.
Serve thinly sliced over ramen noodles, with steamed rice, or as a topping for donburi bowls. Garnish with chopped scallions and a soft-boiled egg.
Chashu can be made a day or two in advance. The flavor actually improves as it rests in the braising liquid. Skim fat before reheating.
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.
Pork belly is laid flat and butterflied if necessary.
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.
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
Pork belly is browned on all sides.
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.
All braising liquid ingredients are added and simmering.
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.
Scorch risk: Reductions can go from perfect to burnt fast. Keep an eye on the bottom and stir if needed.
Pork belly is very tender.
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.
Pork belly has rested in the braising liquid for at least 30 minutes.
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.
Pork belly is removed from liquid and twine is removed. Braising liquid is strained and reserved.
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.
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
Pork belly has a deep, caramelized crust.
SLICE
Slice the pork belly (1200 g) into 1/4-inch thick rounds. Serve hot as a ramen topping or as a side dish.
Pork belly is sliced into 1/4-inch thick rounds.
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