Why is my Chashu - Braised Rolled Pork Belly Pork belly is too salty.?

Pork belly is too salty.. Reduce the amount of soy sauce in the braising liquid next time. You can also add a splash of water to the braising liquid to dilute the saltiness.

Why is my Chashu - Braised Rolled Pork Belly Pork belly is too dry after searing.?

Pork belly is too dry after searing.. Brush with more of the reserved braising liquid while searing. Do not overcook.

Why is my Chashu - Braised Rolled Pork Belly The roll is falling apart?

The roll is falling apart. Make sure you are tying the pork belly tightly with kitchen twine. The tighter the roll, the better it will hold its shape during braising.

Why is my Chashu - Braised Rolled Pork Belly The braising liquid is burning.?

The braising liquid is burning.. Make sure the heat is on low and the pot is covered. Check the liquid level periodically and add more water if needed.

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 ...

Chashu - Braised Rolled Pork Belly

Name: Chashu - Braised Rolled Pork Belly
Prep time: 30 min
Total time: 180 min
Yield: 8 servings
Ingredients: 1200 g Pork Belly (Skin on or off); 1 cup Soy Sauce (Japanese soy sauce); 0.5 cup Sake (Cooking sake); 0.5 cup Mirin; 2 tbsp Sugar (Granulated); 4 slices Ginger (Fresh); 3 cloves Garlic (Crushed); 2 stalks Green Onions (Green parts only); 2 cups Water

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.

180 min total, minimal dishes

Total: 3 hrsActive: 30 minDifficulty: MediumYield: 8 servings

East AsianPorkDinner

Chef referenceRamen-shop chashu tradition

Japanese chashu ramen tradition · Traditional culinary reference

Chashu - Braised Rolled Pork Belly

180 min total, minimal dishes

Total: 3 hrsActive: 30 minDifficulty: MediumYield: 8 servings

East AsianPorkDinner

Chef referenceRamen-shop chashu tradition

Japanese chashu ramen tradition · Traditional culinary reference

Key move

Roll the pork belly tightly and tie securely to ensure even cooking and a uniform shape.

Cook mode keeps your place

Larger text, ingredients in reach, and saved step progress while you cook.

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The Setup

Dutch Oven
6-quart
Skillet
12-inch
Kitchen Twine

The Mise en Place

5 of 9

Your prep station before cooking begins

Units

The Protein (0/1)

1200 gPork Belly(Skin on or off)

The Aromatics (0/2)

4 slicesGinger(Fresh)

3 clovesGarlic(Crushed)

The Pantry (0/5)

1 cupSoy Sauce(Japanese soy sauce)

½ cupsSake(Cooking sake)

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

Tip

For even cooking, tie the pork belly tightly with butcher's twine before braising. This ensures a uniform shape and prevents it from unrolling.

Tip

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.

Serving

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.

Make Ahead

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.

Pitfall:

Uneven thickness: If the belly is not uniform, it will cook unevenly, leaving some parts dry and others underdone.

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.

Pitfall:

Loose roll: A loose roll will result in gaps and uneven cooking; tighten the twine until it slightly indents the meat.

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.

Pitfall:

Oil Splatter: The pork skin can pop when hitting hot oil; use a splatter screen or work carefully.

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.

Pitfall:

Sugar scorching: Ensure the sugar is fully dissolved before the liquid comes to a full boil to prevent it from burning on the bottom.

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.

Pitfall:

Evaporation: Check liquid levels halfway through; add a splash of water if the pork is no longer mostly submerged.

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.

Pitfall:

Food Safety: Do not leave the pot out at room temperature for more than 2 hours; move to the fridge once warm.

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.

Pitfall:

Meat disintegration: The pork is very fragile after braising; handle gently to keep the rolled shape intact.

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.

Pitfall:

Sugar Burn: The braising liquid contains sugar; it will turn from caramelized to burnt very rapidly.

Pork belly has a deep, caramelized crust.