Braised Chashu Pork Belly for Ramen

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Chashu is the melt-in-your-mouth rolled pork belly that crowns a bowl of ramen. The pork is seared, then gently simmered in a sweet-savory bath of soy, mirin, sake, and aromatics until buttery tender. A short rest in the chilled braising liquid deepens the color and flavor for picture-perfect slices.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 50 gFat
• 19 gSaturated Fat
• 14 gCarbs
• 0 gFiber
• 11 gSugar
• 28 gProtein
• 1480 mgSodium
• 420 mgPotassium
• 35 mgCalcium
• 1.6 mgIron
• 2 mgVitamin C
• 8 mcgVitamin A

Ingredients

For the pork

• 1 kg (2.2 lb) skinless pork belly, in one rectangular piece
• 2 tablespoons neutral oil
• Kitchen twine

For the braising liquid

• 1 cup (240 ml) soy sauce
• 1 cup (240 ml) mirin
• 1/2 cup (120 ml) sake
• 1/2 cup (100 g) granulated sugar
• 4 garlic cloves, smashed
• 1-inch piece fresh ginger, sliced
• 2 green onions, cut into 2-inch pieces
• 2 whole star anise
• 3 cups (720 ml) water

Directions

1. Roll the pork belly tightly from one short end, skin side facing out, and tie securely with kitchen twine at 1-inch intervals so it keeps its shape while cooking.
2. Heat the oil in a Dutch oven over medium-high heat. Sear the rolled pork on all four long sides until deeply golden, about 2 to 3 minutes per side; transfer to a plate.
3. In the same pot, combine the soy sauce, mirin, sake, sugar, garlic, ginger, green onions, star anise, and water, stirring until the sugar fully dissolves.
4. Return the pork to the pot; the liquid should cover at least three-quarters of the roll. Bring to a boil, skim off any foam, then reduce the heat to maintain a gentle simmer.
5. Cover and simmer for 90 minutes, turning the roll every 30 minutes so it cooks and colors evenly on all sides.
6. Lift the pork out and let it cool on a plate. Strain the braising liquid and reserve; pour about 1 cup of the warm liquid into a shallow container.
7. Place the cooled pork in the container, pour the reserved braising liquid over it, cover, and refrigerate at least 4 hours or overnight for the deepest flavor and cleanest slices.
8. Pat the chilled pork dry, snip off the twine, and slice across the grain into 1/4-inch-thick rounds; serve over ramen, rice bowls, or steamed bao.

Cook’s Notes

• Chill the pork overnight in the strained braising liquid for easier slicing and a more savory, mahogany color.
• Reduce 1 cup of the reserved braising liquid with 1 tablespoon honey for a glossy finishing glaze to drizzle over sliced chashu.
• Choose pork belly with evenly distributed layers of fat and meat for the tenderest texture; avoid pieces that are mostly fat.
• Save the leftover braising liquid as a flavor booster for ramen broth, fried rice, or braised eggs.
• A meatier half (shorter and thicker) will slice into more attractive rounds than a long, thin roll.

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