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Japanese Style Chashu Braised Pork (チャーシュー)

  • Author: Yuto Omura
  • Total Time: 14 hours 20 mins
  • Yield: 6 portions 1x


How to make delicious, tender, melt in the mouth Japanese style Ramen restaurant Chashu Braised Pork (チャーシュー)



Part 1

  • 700g Pork belly
  • 50g Spring onion green part
  • 50g Fresh ginger
  • 3 cloves Garlic
  • 1/2 White onion
  • 1 tsp rice vinegar

Part 2

  • 50ml Sake
  • 1 tbsp Mirin
  • 250ml Pork stock (from part 1)
  • 150ml Soy sauce
  • 30g Sugar


Part 1

  1. Roughly cut half an onion and slice 50g of fresh ginger. (It's fine to leave the skin on the ginger, just make sure it's washed before you cut it.)
    Vegetables cut for chashu pork stock
  2. Take your pork belly block and pierce both sides with a fork. 
    piercing pork belly with a fork
  3. Dry the pork belly with a paper towel and roll. Start with the thinnest side and roll it up, secure with string or meat netting. (See video)
    rolling and tying the chashu
  4. Place the pork into a deep pot, fill with cold water until the pork is just about submerged. (It's okay if the highest part is slightly poking out the top.)
    adding the pork to the pot with water
  5. Turn the heat on a medium-high setting and bring the water to a boil. If any scum floats on the top, scoop it out.
    scooping up the scum from the surface of the broth
  6. Once it's boiling, lower the heat to a simmer and add the spring onion, onion, ginger, garlic and 1 tsp of rice vinegar. 
    adding vinegar to the pork broth
  7. Place a drop lid on top (see post for how to make your own drop lid) and then allow to simmer on a low heat for 1 hour.
    adding a drop lid to the pot
  8. Once the time has passed, peel back the drop lid, carefully flip the pork over onto the other side and put the drop lid back into position. Simmer for another hour.
    Turning the pork
  9. After the time is up, turn off the heat, remove the pork from the broth and place it in a large ziplock bag.
    Placing pork into a ziplock bag

Part 2

  1. Scoop 250ml of broth from the pork and pour it into a small pan.
    Taking a scoop of pork broth with a ladle
  2. Add 50ml of sake, 1 tbsp mirin, 150ml soy sauce and 30g sugar to the pan and mix.
    pouring soy sauce into a pan
  3. Heat on medium high and bring it to a boil. Allow to boil for 1 minute to burn off the alcohol.
    Bringing marinade to a boil
  4. Turn off the heat and leave it to cool slightly.
  5. Pour the marinade into the ziplock bag with the pork.
    Pouring marinade over the chashu
  6. Seal the ziplock bag and allow to cool completely. Place it upright in the fridge. (You can place the ziplock bag in a tray or bowl to prevent any leaks.)
  7. Rest the pork in the liquid for 12 hours or overnight.

Part 3

  1. Heat a frying pan on a medium-high heat. Once it's hot, add the pork belly to the pan and lightly char the outside. Keep turning the pork to make sure all the edges are evenly charred.
    Sealing chashu
  2. Set the pork to one side and in the same pan, add 100ml of the chashu marinade in the ziplock bag to the pan.
    Adding marinade to the pan to use as a glaze
  3. Allow the sauce to thicken and place the pork back in.
    moving the chashu around in the glaze
  4. Once the pork is glazed with the sauce, remove it from the pan and allow it to rest for 5-10 minutes.
  5. Remove the rope or net and then cut the chashu into slices.
    Cutting the chashu
  6. Serve on ramen or on rice as chashu donburi!
    homemade Japanese chashu served in a bowl of shoyu ramen along with boiled egg, nori, narutomaki and spring onion side view


Remove the ginger, spring onion and garlic at the end of the simmering time and store leftover pork stock in the fridge for up to 1 week or 1 month in the freezer. You can use it in soups and broths.

You can soak boiled and peeled eggs in the ziplock bag with the leftover broth to make ramen eggs.

The chashu itself can be kept in the fridge for 1 week or 3-4 weeks in the freezer. I recommend slicing it first for convenience.

Rolling the pork belly is for decoration and is optional. You can still make delicious chashu without rolling it. If you don't roll it, reduce the cooking time to 45 mins on each side. (1 hour 30 minutes total)

  • Prep Time: 10 minutes
  • Marinating Time: 12 hours
  • Cook Time: 2 hours 10 mins
  • Category: Meat
  • Method: Simmering
  • Cuisine: Japanese

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