Name: Chashu-Style Oven Roasted Pork Belly
Prep time: 10 min
Cook time: 70 min
Total time: 560 min
Ingredients: 450 g slab skinless pork belly; 1 Japanese leeks (naganegi) (green part); ½ tbsp grated ginger root; ½ tbsp grated garlic; 3 tbsp soy sauce; 1 tbsp honey; 2 tbsp sake; 1 tsp yellow miso paste (awase miso); 1 tbsp sugar; 2 tbsp mirin; ½ tbsp oyster sauce

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An Alternative to Slow-Cooked Chashu

Have you ever been to a ramen restaurant in Japan? If you have, you’ll know that pork chashu is nearly always used as a topping. Chashu is a tender slice of pork (usually belly) that has been slow-cooked through simmering, marinated in a rich broth and braised to create a flavor-packed delicacy that will melt in your mouth.

Now, you can’t beat authentic chashu when it comes to ramen toppings, but if you still want to enjoy homemade ramen without too much fuss, you’re in the right place! Here I will introduce how to make a simple oven-roasted chashu-like pork that is easy to make and uses minimal ingredients!

A block of Japanese chashu-style oven baked pork belly for ramen on a wooden chopping board with a few slices scattered around

How I Developed This Recipe

Instead of simmering for a long time like traditional chashu, this recipe calls for marinating pork belly and then baking it in the oven. It’s much simpler and requires minimal effort.

Although the texture and taste may not be exactly like authentic chashu, it still makes for a great alternative to any ramen dish! Why not give this recipe a try next time you make ramen at home?

Key Ingredients & Substitution Ideas

Pork Belly: For this recipe, I use a skinless pork belly slab. It’s important to mention that opting for a skin-on version will significantly alter the texture and finish of the dish.
Potherbs: To enhance the flavor and mask any unwanted odor, I add negi (Japanese leeks), garlic, and ginger. In case negi isn’t available, you can use regular leeks instead. They’re a bit milder but still impart a wonderful depth of flavor.
Other Marinade Ingredients: This dish wouldn’t be complete without its rich marinade. I use soy sauce, honey, sake, and yellow (awase) miso paste to create a complex base. A touch of sugar and mirin adds a necessary sweetness, while oyster sauce rounds out the umami-rich flavors.

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Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make Easy Pork Chashu Alternative at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. I will also include more in-depth tips and tricks than the recipe card.

STEP

Preparing the Pork Belly

Start by thoroughly piercing all sides of the pork belly with a fork. This helps the marinade soak into the meat better and makes it softer.

a slab of skinless pork belly on a wooden chopping board with the fat pierced

After that, place the pork belly in a sealable bag with all the marinade ingredients. I make sure the pork is well coated with the marinade, then seal the bag tightly and pop it in the refrigerator to marinate overnight.

pork belly slab in a sealable bag with green onion and condiments for marinating

STEP

Baking the Pork Belly

After marinating, preheat the oven to 200°C (400°F). Line a roasting pan with baking paper.

marinated pork belly on a baking tray lined with baking paper

Then, place the marinated pork belly on the tray and set it on the bottom shelf of the preheated oven. Bake the pork belly for 10 minutes, then reduce the heat to 140 °C (284 °F) and continue to roast for 1 hour.

STEP

Checking for Doneness

After baking, remove the pork belly from the oven. To make sure it’s fully cooked through, insert a meat thermometer into the thickest part of the belly.

It should read at least 63°C (145°F), which is the safe temperature for pork.

Larger pieces will need to cook for longer.

chashu-style oven roasted pork belly on a baking sheet

STEP

Resting and Slicing

Once you confirm the pork is fully cooked, let it rest for 10 to 15 minutes.

Then slice the pork belly thinly lengthwise. These slices are perfect for topping a steaming bowl of ramen. Alternatively, you can also cut smaller slices for donburi or to serve as a snack.

sliced chashu-style oven roasted pork belly on a wooden chopping board

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How to Store

The best way to store roasted pork is to refrigerate in a sealed container and consume within 3-4 days.

If freezing, slice it and wrap a few pieces together into convenient portions. This way, you can easily heat up one portion in the microwave when you make ramen next time. The estimated shelf life in the freezer is up to one month.

I hope you enjoy this alternative to chashu recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!