Chashu (Marinated Braised Pork Belly) Recipe
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| Serves | 6-8 |
| Region | Japanese |
| Website | slightly adapted from Serious Eats |
Chashu—slow-braised marinated pork belly—is a much-loved ramen topping. Today I’m going to show you how to make chashu with step-by-step instructions.
Ingredients
- 2 pound slab of boneless pork belly, skin-on
- 1 cup water
- 1/2 cup soy sauce
- 1 cup sake
- 1 cup mirin
- 1/2 cup sugar
- 6 scallions (roughly chopped)
- 6 whole garlic cloves
- One 2-inch knob ginger (roughly sliced)
- 1 whole shallot (split in half, skin on)
Directions
| Step 1 | |
 Roll the pork belly lengthwise with the skin facing out. Carefully tie butcher’s twine around the rolled pork belly in ¾ inch increments. | |
| Step 2 | |
 Preheat oven to 275°F. Combine the water, soy sauce, sake, mirin, garlic, ginger, scallions, and shallot in a large saucepan and bring to a boil. Once boiling, add the trussed pork belly to the pan (it won't be submerged). Loosely cover the pan and transfer it into the preheated oven. Slowly braise for 3 to 4 hours, turning occasionally, until pork is fully tender and a thin knife inserted into its center meets little resistance. | |
| Step 3 | |
 Once the chashu is tender, remove it from the oven. Transfer the pork belly and the marinade into a container and allow it to cool in the fridge. Once cool, remove the chashu and prepare it for use. | |