Ramen Pork Chashu チャーシュー

Ingredients

• 0.8–1 kg (1.8–2.2 lb)pork belly
• 2 tbspcooking oil
• 1 cup (240 ml)soy sauce
• ½ cup (100 g)sugar
• ½ cup (120 ml)sake
• ¼ cup (85 g)honey
• 3 cups (720 ml)water
• 2–3spring onions
• 1 knob (about 20 g)ginger
• 2 clovesgarlic

Instructions

1. 1

   Bring to room temperature

   Take the pork belly out of the fridge and leave it at room temperature for 30 minutes before cooking.

2. 2

   Tenderise the pork

   Season the pork belly with salt and pepper. Cover it with cling film, then tenderise it using a rolling pin or meat mallet.

3. 3

   Roll the belly

   Roll the pork belly into a cylinder.

4. 4

   Tie the roll

   Tie the pork firmly with cooking string so it holds its cylindrical shape.

5. 5

   Brown the outside

   Heat the oil in a frying pan and brown the tied pork belly all over.

6. 6

   Simmer the pork

   Bring enough water to cover the pork to a simmer; about 1.9 litres (8 cups) was used. Add the pork and cook over a low heat for 1 hour.

7. 7

   Drain the water

   Remove the pork and drain away the cooking water.

8. 8

   Make the sauce

   Return the pork to the pot and add the sugar, sake, soy sauce, honey and 720 ml (3 cups) water. Add the spring onions, garlic and ginger, bring to the boil, then turn the heat down to low. Cover the pork with a drop lid and simmer for 1 hour.

9. 9

   Turn and skim

   Occasionally skim any scum from the sauce and turn the pork belly during cooking.

10. 10

    Cool in the sauce

    After 1 hour, turn off the heat and leave the pork in the cooking sauce.

11. 11

    Chill overnight

    Once the pork and sauce have cooled, refrigerate them overnight.

12. 12

    Remove the string

    Take the pork out of the pot and carefully cut away the cooking string.

13. 13

    Slice and serve

    Cut the chashu into 5 mm (0.2 inch) slices and serve it as a ramen topping, or store it for later.

What is pork chashu?

Chashu is a Japanese-style braised pork topping commonly served with ramen. Its name and preparation are associated with Chinese char siu, but Japanese chashu is typically simmered rather than roasted.

Rolled pork belly gives this version its neat round slices. A soy, sake and sugar-based cooking sauce seasons the meat while it simmers.

Nutrition and macros by portion

The nutrition label shows one serving as written: 362 calories, 6g protein, 7g carbs, 33g fat.

The pork belly supplies most of the fat and protein, while the sugar and honey in the sauce contribute carbohydrates. Serve a slice or two with ramen, vegetables or rice to make a more balanced plate.

Choosing and rolling the pork

Pork belly: A piece with an even thickness is easier to roll into a tidy cylinder. Letting it stand at room temperature for 30 minutes makes it more manageable to shape.

Tying: Secure the roll firmly with cooking string so it keeps its shape as it cooks. The string comes off after chilling, just before slicing.

Why brown it first?

Browning: Searing the tied pork all over adds colour and flavour to the outside before the longer simmer. Turn it as needed so the surface browns evenly.

First simmer: The recipe cooks the pork in water for 1 hour, then drains that water before adding the seasoned sauce. Keep this first simmer gentle.

Keeping the simmer gentle

Low heat: After the sauce comes to the boil, lower the heat and let it simmer for 1 hour. A quiet simmer helps cook the rolled belly without aggressively boiling the sauce.

Drop lid: Place a drop lid over the pork so the liquid can circulate around it. Skim off scum from time to time and turn the roll occasionally.

Chilling for cleaner slices

Cooling: Leave the pork in its sauce after switching off the heat, then cool both before refrigerating overnight. The resting time lets the meat sit in the seasoned liquid.

Slicing: Remove the string carefully and cut the chilled roll into 5 mm slices. A sharp knife helps keep the rounds neat.

Serving chashu

Ramen: Lay the slices over a bowl of ramen just before serving. The meat can be served cold or warmed gently in a little cooking sauce.

Beyond noodles: Try the slices with rice or add them to a rice bowl. Keep some of the sauce to spoon over the meat, using it sparingly because it is strongly seasoned.

Recipe notes & tips

• Tie the pork at several points along the roll so it is less likely to loosen during simmering.
• Brown all sides of the roll before beginning the first water simmer.
• Keep the sauce at a gentle simmer rather than a rolling boil.
• Turn the pork occasionally so different sides are exposed to the sauce.
• Cool the pork and sauce before refrigerating them overnight.
• Use a sharp knife to cut the chilled chashu into even 5 mm slices.

Variations

• More ginger: Add extra ginger to the sauce for a more pronounced warming note.
• Garlic-forward: Use additional garlic cloves for a bolder savoury flavour.
• Less sweet: Reduce the sugar or honey to suit your taste, keeping in mind that this changes the sauce.
• Ramen topping: Warm slices briefly in a little cooking sauce before adding them to noodles.
• Rice bowl: Serve the sliced pork over rice with a small spoonful of sauce.

Common mistakes to avoid

• Loose tying: The roll can come apart as it cooks; secure it firmly with cooking string.
• Skipping the browning: The outside misses the colour from searing; brown the whole roll before simmering.
• Hard boiling: The sauce can reduce too quickly; lower the heat once it reaches the boil.
• Forgetting to turn: One side can spend longer in the sauce; rotate the pork occasionally.
• Slicing while warm: The roll may be harder to cut neatly; chill it overnight before removing the string and slicing.

How to store

Keep the chashu refrigerated in an airtight container with some of its cooking sauce and use within 3–4 days. Reheat slices gently in a little sauce, or freeze portions for up to 2 months and thaw them in the fridge before reheating.

Frequently asked questions