Pork Chashu

sudachirecipes.com

Japanese- Style  Braised Pork Belly

Make your own succulent, melt-in-mouth ramen restaurant-style chashu at home with this easy-to-follow recipe! Perfect on ramen, donburi or in fried rice!

sudachirecipes.com

Learn More

Pork Chashu

Yield

6 servings

Type

Meat

Time

14 hrs 20 mins

Level

Medium

Arrow

what you'll need:

» pork belly block » Japanese leeks » fresh ginger » garlic cloves » yellow onion » rice vinegar » sake » mirin » pork stock (from simmering) » soy sauce » sugar

Pierce the pork

Take the pork belly block and pierce thoroughly on both sides, then pat dry with kitchen paper.

1

Roll

Starting with the thinner side first, roll it up and secure with string or meat netting.

2

Submerge

Place the rolled pork in a large pot and fill with cold water until submerged. Bring to boil over medium-high heat and scoop out any scum that forms at the top of the water. 

3

Add vegetables

Once boiling, lower the heat to simmer and add leeks, yellow onions, fresh ginger, garlic cloves and 1 tsp rice vinegar.

4

Simmer

Place a drop lid on top (or a piece of foil/baking paper with holes punched in it) and simmer on the low heat for 1 hour.

5

Flip & repeat

Remove the drop lid, flip the pork over and than place the drop lid back on. Simmer for another hour.

6

Cool

Remove the pork from the broth and place it in a heatproof, sealable bag. Leave to cool.

7

Make the marinade

Transfer some of the leftover pork stock to a new pan and add sake, mirin, soy sauce and sugar. Boil for one minute and then remove from the heat. Allow to cool.

8

Marinate

Pour the marinade into the bag, push out the air and seal. Refrigerate for 12 hours. Turn the pork every few hours if necessary to flavor it evenly.

9

Braise

Once it's finished marinating, heat a pan on medium-high and add the pork. Turn occasionally until the outside is evenly charred, then remove from the pan.

10

Make glaze

In the same pan, add 100ml of the marinade and continue to cook. Once thickened slightly, add the pork back in and keep turning until the surface is completely covered in the sauce.

11

Rest & cut

Remove the pork from the pan and rest for 5-10 minutes before cutting into thin slices. Serve on ramen, donburi or cook in fried rice. Enjoy!

12

See the full post for more information plus substitutes and additional ingredient ideas!