Recipes > Japanese Recipes > Japanese Side Dishes
TRADITIONAL JAPANESE RECIPE: If you want to make an easy, melt-in-your-mouth braised pork belly, this is the recipe you're looking for. The Japanese Braised Pork Belly is called Chashu. Braised in a sweet and savory sauce, you can now add the tender slice of meat as topping to your next bowl of ramen.
What is Chashu?
Japanese culture has adapted 叉燒 as chāshū (チャーシュー). Unlike its Chinese variant, it is prepared by rolling the meat into a log and then braising it at a low temperature. The Japanese adaptation is typically seasoned with soy sauce, sake, mirin and sugar or other sweetener, without the red food colouring, or five-spice powder. It is a typical ingredient for toppings in rāmen. In Japan Chashu is called “Nibuta” (煮豚), which means simmered/braised pork.
Skill Level:  |
Time: 30 Minutes |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Roll up the Pork Belly: make sure one or both ends have the layers of meat and fat exposed.
02 - Tie and double knot some butcher twine under the far end of the log to secure the Pork tightly, leaving about 7.5cm / 3in of free twine at the end.
03 - Wrap tightly, as much as possible, all the log.
04 - Once you've reached the end of the log, run the twine under some wraps to hook and go back to where you started, where the 7.5cm / 3in free twine is and tie everything up.
05 - Cut the Green part of Negi. Set aside.
06 - Slice the Ginger. Set aside.
07 - Sear the Pork Belly: heat the Oil in a frying pan ( or cast iron skillet ) over high heat.
08 - When the Oil is ready, place the Rolled Pork Belly in and roast one side at a time, until all the log is evenly seared. This process should take about 15 minutes.
09 - Sauce: while the log is searing, combine Water, Sugar, Sake, Soy Sauce, Negi and Ginger in a large heavy-bottom pot ( Dutch Oven ) that can ultimately fit the Chashu too.
10 - Simmer Chashu: Transfer the seared Chashu into the large pot with the Sauce made in STEP 09.
11 - Bring the Sauce to a boil.
12 - Skim off the foam and scum.
13 - Turn the heat to low and simmer.
14 - Place an Otoshibuta (drop lid) on top to press the ingredient down and prolong the simmering ( If you don’t have an Otoshibuta, DO NOT USE aluminum foil ), and simmer over low heat for about 2 hours, rolling the Chashu every about 30 minutes.
15 - After 2 hours the Sauce has reduced to about half. Turn off the heat to let cool.
16 - Once the Meat is cooled enought, transfer it to a container or plastic Food Saver bag.
17 - Strain the leftover liquid over a fine-mesh strainer ( this should be about 2.5 cups ) and add about 0.5 cup of the cooking liquid into the bag with the Meat.
18 - Seal the bag with Food Saver and place it in the fridge or outside the fridge overnight.
- DAY 2 -
19 - Open the bag of Chashu and remove the twine completely.
20 - Slice the Chashu into 0.5cm / 0.25in slices. Enjoy!
Notes:
- Use a propane torch or broiler to sear the Chashu slices to enhance the flavor, or serve with Ramen.
- Use the leftover Sauce for drizzling over the Chashu or for making Stir-Fries, Marinade, and Ramen Eggs.
- Store the Chashu in the refrigerator up to 7 days and 1 month in the freezer.
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Olivia
June 25, 2020 Thank you so much for this wonderful recipe. I lived in Japan for many years and I really missed chashu. |
Vivien
June 22, 2020 Wanted to let you know that I tried making chashu following this recipe and it came out well. The meat tasted awesome and it seriously melten in my mouth. That was a great expetience. Thank you. |
Pai
June 17, 2020 I made this yeasterday and I loved it. |
Gracie
June 16, 2020 Thank you so much! My family loved it to each with some bread and into Ramen. Thank you for sharing this! |
June 28, 2020
I was looking for a nice ramen recipe and here I am. This is truly a great picture. I'll try to make it next week. If you won't hear me complaining it went great!