Chashu Pork Recipe
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.
Servings: 12 slices
Ingredients
- 3 pounds pork belly with or without the skin on
- 3 cloves garlic sliced
- 3 green onions chopped into thirds
- 3 shiitake mushrooms fresh or dried
- 2 tablespoon granulated sugar
- 1 yellow onion peeled and quartered
- 1 (1-inch) piece fresh ginger peeled and sliced
- ½ cup mirin
- ½ cup soy sauce
- ¼ cup sake
Instructions
Day 1
- Roll the pork belly into a tight roll with the skin or fat side out and secure it with cooking twine by twisting the twine around the top of the pork belly, knotting it then tightening and repeating to create vertical strings to secure the pork, then tie off the end.
- Cut a separate long piece of twine and weave it horizontally in and out of the vertical strings, then tie it off and cut any excess string off.
- Place the rolled pork belly in a large pot or Dutch oven and cover with cold water. Bring to a boil and cook for 10 minutes. Remove the pork, drain the water, and rinse the pot. (This process helps to remove any scum and excess blood before cooking.)
- Return the pork belly to the pot and add the garlic, green onions, mushrooms, sugar, quartered onion, ginger, mirin, soy sauce, and sake before filling with just enough water that the pork belly is nearly covered.
- Bring it to a boil, then reduce the heat to a simmer, partially cover the pot with a lid then cook for 1 1/2 hours.
- Remove the pork belly from the pot and let it cool completely. As the pork belly is cooling, strain the cooking liquid through a fine mesh strainer or sieve into a bowl. Discard any solids.
- Once completely cool, add the Chashu to a large resealable bag and 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. (Save any excess broth for serving.) *See notes
Day 2
- The next day remove the Chashu from the refrigerator and take the pork out of the bag. Reserve any broth leftover in the bag.
- Heat a large pan or skillet over medium-high heat. Place the pork belly directly onto the skillet without any oil and sear for 6-8 minutes, turning every 1-2 minutes, until it's a deep golden brown on all sides, then cut the strings.
- Remove from the skillet and let it rest on a cutting board for 10 minutes, then slice into thin slices and serve with the reserved broth, fried rice, or your favorite bowl of ramen noodles.
Notes
*Do not skip this step; otherwise, the pork will be too tender to cut, and the flavors will not have time to permeate the meat. Chashu needs at least 8 hours to set completely and soak up as much broth as possible.
Leftovers: Keep leftovers stored in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 629kcal | Carbohydrates: 8g | Protein: 12g | Fat: 60g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 28g | Cholesterol: 82mg | Sodium: 653mg | Potassium: 267mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 42IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg
