chashu

Ramen Pork Chashu

pork belly

tbsp cooking oil

soy sauce

sugar

sake

honey

water

scallions

ginger (about 20 grams/07 ounces)

garlic

Leave pork belly in room temperature for 30 minutes before cooking.

Salt &amp; pepper over the pork belly. Cover with cling wrap and tenderize with a rolling pin or a meat mallet.

Roll the pork belly into a cylindrical shape.

Tie up the pork belly tightly with cooking string so the meat holds its shape (see the photo instruction in the post or watch the mini-movie above).

Heat the oil in a frying pan, brown the outside of the tied pork belly all around.

Transfer the pork belly into simmering water (not listed in the recipe. You need enough water to just cover the pork belly, (I used about 8 cups of water) and cook for one hour over low heat.

Drain the cooking water.

Add sugar, sake, soy sauce, water, scallions, garlic and ginger to the pot with the pork belly bring to boil then turn the heat down to low. Place a drop lid (otoshibuta) over the pork belly and simmer for one hour.

Skim scum off the cooking sauce at times and rotate the pork belly sometimes too.

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

After the pork belly and the sauce cool down, refrigerate it overnight.

Take the pork belly out of the pot and cut the twine to remove carefully.

Slice the chashu 0.2 inch (5mm) wide and serve as ramen topping or store for later use. *2

https://content.jwplatform.com/videos/a1jRuy7c.mp4

how to make melt in your mouth Ramen Pork Chashu

Chashu

Making ramen from scratch is pretty darn elaborate. Try our easy, homemade shoyu ramen recipe, which calls for making four important components: dashi and tare for the soup base, and nitamago and chashu as showstopping toppings.

Homemade Shoyu Ramen

chicken broth

shiitake mushrooms

g kombu (kelp), about a 10" square piece

g dried bonito flakes (about 2 c. loosely packed)

c. low-sodium soy sauce

mirin

c. sake

c. sugar

brown sugar

ginger,

garlic,

green onions,

lb. pork belly, skin on, cut into 2"-wide strips

eggs

c. chashu-tare liquid

c. canola oil

chili

sesame seeds

fresh ramen noodles

c. chicken dashi

shiitake mushrooms, sliced

tbsp.

nitamago, halved

green onion,

la-yu

Nori (optional)

This recipe is a masterpiece.  It's extremely easy in the sense that no part of it requires any special skill.  It takes some time to make and compile the various components, sure, but I did it all while do other things around the house today.  I highly recommend making this!

Definitely the easiest ramen recipe you will find on the internet for this quality of ramen. The chilli la-yu is absolutely amazing and I will make it again even if I'm not making ramen. I really appreciate that no special cookware is needed. The only change I think I'll make next time I make it (there will definitely be a next time) I will use regular soy sauce instead of reduced sodium but that's a personal preference thing. I love salty ramen, what can I say.

Turned out so good, even my 9 year old loved it!

This is an awesome recipe. My son and I love trying new things. We followed  the recipe exactly and the results were delicious.

This was easy to follow and absolutely delicious! I failed the eggs (they were undercooked when I made them) so I just did hard boiled eggs. I just used a dashi packet because I had it in my pantry. Loved how it turned out!

Favorite recipe and I loved watching you tutorial. Thank you so much! My kids and I have so much fun making this recipe

I just made this and it’s incredible for the amount of time that I put into it. I used chicken instead of pork and it’s probably the best chicken I’ve ever had! The nitamago is always my favorite part!

This recipe is absolutely amazing, my other half and I have been using this recipe for months. Would recommend 11/10

I only tried the GARLIC LA-YU (CHILI OIL) recipe so far with  my own rice noodle/stir fry dish and just as she said, it is awesome !  Thank You!

Wow that was fun for my first time making Ramen!!! Thank you for the delicious recipe!

This recipe is amazing! It definitely takes awhile to follow all the steps and you need a lot of ingredients that you likely won’t normally have at home, but it’s all soooo worth it!

Ramen ain't easy and neither is this recipe.  That said, if you follow it closely, you'll enjoy the results.  For the OP, I'd suggest either losing or parenthetically explaining the Japanese terms throughout the recipe.  I'm not Japanese and most of the people cooking this aren't.  When you refer to 'kombu', you might want to mention that it is seaweed.  I had to review the recipe several times to figure out what was the egg, marinade, seaweed, etc.  That said, after a great deal of work, great end product.

Wonderful recipe and we had fun making it but please be more realistic about the time needed to prepare all of the components.  The author’s video shows a two day process yet the time on the recipe is 3.5 hours.  You should be very clear up front about the sequencing of steps and the suggestion that the cook start one day ahead.

Sooo not gonna lie this was a ton of work for some soup,but it was absolutely worth it! I did substitute the pork belly with a skirt steak but, besides an initial sear, followed the recipe the same. It was sooooo tasty! And the eggs were heaven!

Loved it!!! Just as good as my local Asian fusion restaurant... in fact possibly better. I shredded the chashu to remove alott( but not all) of the fat.. egg cooking instructions are spot on! Nice work June 😀👍🏻

https://streaming.hearstdigitalstudios.com/248a773d-9a86-4439-bd49-08c81157e47b/video_rover_16x9_1080p_hd_1585852773_17641.mp4

Making ramen from scratch is pretty darn elaborate. It can be a multi-day affair, and if you simply don’t have time for it, it can seem very intimidating. Fear not: We will take you through step by step and your patience will be rewarded.

This Homemade Ramen Is Definitely Worth Your Time

Perfectly seasoned soft-boiled eggs for the best homemade ramen.

Soft-Boiled Eggs for Ramen Recipe

water (about 8 ounces; 225 grams)

sake (about 8 ounces; 225 grams)

soy sauce (about 4 ounces; 115 grams)

mirin (about 4 ounces; 115 grams)

sugar (about 3 1/2 ounces; 100 grams)

Combine water, sake, soy, mirin, and sugar in a medium bowl and whisk until sugar is dissolved, or use an equal amount of chashu broth instead. Set aside.

Bring 2 quarts of water to a boil in a medium saucepan over high heat. Pierce fat end of each egg with a thumbtack to make a tiny hole (this prevents them from cracking and eliminates the air bubble at the end). Carefully lower eggs into water with a wire mesh spider or slotted spoon. Reduce heat to maintain a bare simmer (about 190°F). Cook for exactly 6 minutes. Drain hot water and carefully peel eggs under cold running water (the whites will be quite delicate).

Transfer eggs to a bowl that just barely fits them all. Pour marinade on top until eggs are covered or just floating. Place a double-layer of paper towels on top and press down until completely saturated in liquid to help keep eggs submerged and marinating evenly. Refrigerate and marinate at least four hours and up to 12. Discard marinade after 12 hours. Store eggs in a sealed container in the fridge for up to 3 days. Reheat in ramen soup to serve.

You can make delicious Miso Ramen with authentic broth in less than 30 minutes! Please note: toppings are optional and their recipes can be found in the hyperlinks. Chashu and Ramen Eggs require to prep one day before.

Miso Ramen

garlic ((1½ tsp minced garlic))

knob ginger ((½ tsp grated ginger))

shallot

Tbsp toasted white sesame seeds

Tbsp sesame oil (roasted)

¼ lb ground pork ((113 g))

tsp Doubanjiang (spicy chili bean sauce/broad bean paste)

Tbsp miso ((Each miso brand/type makes slightly different broth))

Tbsp sugar

Tbsp sake

salt

¼ tsp white pepper powder

servings ramen noodles

Chashu (Recipe)

Spicy Bean Sprout Salad (Recipe) ((or blanched bean sprout))

Ramen Eggs (Recipe)

Corn kernels ((drained))

nori (seaweed) ((cut

green onion/scallion ((chopped))

Shiraga Negi (Recipe)

la-yu (Japanese chili oil)

pickled red ginger (beni shoga or kizami beni shoga)

white pepper powder

Gather all the ingredients.

Mince the garlic (I use this garlic press) and ginger (I use this ceramic grater).

Mince the shallot. Prepare everything ahead of time.

Grind sesame seeds, leaving some seeds unground for texture.

In a medium pot, heat sesame oil over medium low heat and add the minced garlic, ginger, and shallot.

With a wooden spatula, stir fry until fragrant.

Add the meat and increase heat to medium. Cook the meat until no longer pink.

Add spicy bean paste (La Doubanjiang) or non-spicy bean paste (Doubanjiang) and miso. Quickly blend well with the meat before they get burnt.

And add the ground sesame seeds and sugar and mix well.

Add sake and chicken stock, and bring it to a simmer.

Taste your soup and add salt (if necessary) and white pepper. Each chicken stock varies in saltiness, so you have to taste your own soup to decide how much salt is necessary.

Cover with the lid and keep the ramen soup simmered while you cook noodles.

To Prepare Ramen Soup

Bring a large pot of un-salted water to a boil (ramen noodles already include salt in the dough). When water is boiling, take some hot water into serving bowls to warm up the bowls (and drain before adding cooked noodles). Loosen up the fresh noodles.

Important: Prepare ramen toppings ahead of time so you can serve ramen hot immediately. For toppings, I usually put Chashu, Ramen Egg, blanched bean sprout (or Spicy Bean Sprouts), corn kernels, Shiraga Negi, chopped green onion, and a sheet of nori. Prepare a small dish of red pickled ginger, la-yu (chili oil), and white pepper powder on the table.

Cook the noodles according to the package instructions. I usually cook the noodles al dente (about 15 seconds earlier than suggested time).

When noodles are done, quickly pick them up with a mesh sieve. You don’t want to dilute your soup, so make sure to drain the water well. Serve the noodles into bowls.

Add the ramen soup and top with various toppings you’ve prepared.

Place the toppings of your choice and serve immediately.

To Prepare Toppings and Noodles

Make this easy, melt-in-mouth Chashu pork belly recipe at home! Braised in a sweet and savory sauce, you can now add the tender slice of meat as topping to your next bowl of ramen!

Chashu (Japanese Braised Pork Belly)

pork

Negi (long green onion) ((Sub: 1 leek

ginger

Tbsp neutral-flavored oil (vegetable, canola, etc)

sake ((240 ml))

soy sauce ((240 ml))

water ((480 ml))

sugar ((150 g))

½ Tbsp neutral-flavored oil (vegetable, canola, etc)

sake ((80 ml))

soy sauce ((80 ml))

water ((160 ml))

Tbsp sugar ((45 g))

Gather all the instructions.

DAY 1

Roll up the pork belly, making sure one or both ends should have the “bacon” like appearance, showing the varying layers of meat and fat. If your slab comes with the skin (rind), it should be facing out. My block does not come with it. See Notes if you want to remove it.&nbsp;

Run some butcher twine under the far end of the log. Tie a double knot to secure the pork tightly. Make sure you leave about 3 inches (7.5 cm) twine at the end.

Wrap around the pork belly 2-3 times around the same area to secure the end. Then pull the twine to the other end of the pork belly. Wrap around 2-3 times at the end area to secure before working toward the middle. Each wrap should be a ⅓ inch (1 cm) in between.

Continue wrapping around the pork belly toward the end (where you started). Make sure it’s tightly wrapped as much as possible.

Once you reach the end, run the butcher twine under some wraps to hook and go back to the starting point. Find the 3-inch (7.5 cm) twine you leave behind.&nbsp;

Tie a double knot with the long twine and the 3-inch (7.5 cm) twine.

To Prepare the Pork Belly

Cut off the green part of long green onion and slice the ginger (I use organic ginger; rinse and use the skin).

To Cut Aromatics

Heat the oil in a cast iron skillet (or regular frying pan) over high heat. Add the rolled pork belly in the pan.

Sear the pork belly one side at a time, rotating to make sure all sides are nicely seared.

It’ll take about 10-15 minutes all together.

To Sear the Pork Belly

While searing, put all the ingredients for seasonings in a heavy-bottom pot (or regular pot) that fits the Chashu.

To Prepare the Sauce

Transfer the seared Chashu into the Dutch oven.

Bring the liquid to a boil.

Once boiling, skim off the foam and scum. Then turn the heat to low/simmer.

Put an Otoshibuta (drop lid) on top to press the ingredient down. You do not need to use the regular lid and limit the evaporation by just Otoshibuta. If you don’t have an Otoshibuta, you can make it with aluminum foil (here’s how to make Otoshibuta).

Simmer on low heat, and covered with Otoshibuta at all times for the next 2 hours, rotating Chashu every 30 minutes.

The sauce has been reduced. After 2 hours, turn off the heat to let cool a little bit.

To Simmer Chashu

Once the meat is slightly cooled, transfer to a container or plastic Food Saver bag. Strain the leftover cooking liquid over a fine-mesh strainer. The liquid is roughly 2 ½ cup.

Add ½ cup of the cooking liquid into the bag.

Seal the bag with Food Saver. TIP: Fold a piece of paper towel to plug the entry of the Food Saver bag. This paper towel will absorb all the moisture when you seal.

I also made a quick Ramen Egg (Ajitsuke Tamago) with the leftover liquid. You make soft boiled eggs and add ½ cup of cooking liquid in the bag. Cover the cooking liquid and store Chashu, Ramen Egg, and the cooking liquid in the refrigerator.

To Rest Chashu Overnight

Open the bag of Chashu.

Cut the twine with kitchen shears and remove them completely.

Slice the Chashu into ¼ inch pieces (Keep the edge for Chashu Fried Rice!).

Place the Chashu slices on a ceramic plate and use a propane torch or broiler to sear the Chashu slices to enhance the flavor. Then enjoy them immediately or serve on your ramen.

Scoop up the solidified fat from the cooking sauce.

Prepare a mason jar or container and strain the sauce over a fine-mesh sieve to make sure the solidified fat is left behind. The sauce will last for a month in the refrigerator. I use it for drizzling over the Chashu and making stir-fries, marinade, and ramen eggs.

DAY 2

You can store the Chashu in the refrigerator up to 7 days and 1 month in the freezer. I usually divide the Rolled Chashu into thirds and freeze 2 portions separately (for Ramen right away, and Chashu Fried Rice and Chashu Don for later). Ramen Eggs should be consumed in 3-4 days if they are soft-boiled eggs and 7 days if hard-boiled eggs. The eggs get salty as you keep in the marinade, so remove from the sauce when they have the right taste.

To Store

Gather all the ingredients. For small blocks of pork belly, you don't need to roll them up before cooking and simmering time is just 1 hour (instead of 2 hours).&nbsp;

Heat the oil in a cast iron skillet (or regular frying pan) over high heat. Sear the fat side down first, then flip over to sear all sides, which will take about 10 minutes.

While searing, put all the ingredients for seasonings in a heavy-bottom pot (or regular pot) that fits the Chashu. Add the Chashu and bring it to a boil, skimming the scum and foam. Then turn the heat to low/simmer.

Put an Otoshibuta (drop lid) on top to press the ingredient down and limit the evaporation. If you don’t have an Otoshibuta, you can make it with aluminum foil. (here’s how to make Otoshibuta). Simmer on low heat for next one hour, rotating Chashu every 15 minutes (keep Otoshibuta on all times!).

After one hour, there is  ½ inch liquid left in the pot. Now you have 2 options. Option 1: If you're serving right away, remove the Otoshibuta and further cook down the sauce on low heat until the sauce gets thicken and see the bottom of the pot when you draw a line with a spatula. Option 2 (recommended): Transfer the Chashu to a&nbsp;container or a bag with a little bit of cooking sauce and refrigerate overnight. Strain the leftover cooking sauce and refrigerate.

To serve, slice the Chashu into ¼ inch pieces. You can use a propane torch or broiler to sear the Chashu slices to enhance the flavor. If you kept the Chashu overnight and don't want to sear the Chashu, you can reheat it by soaking in the hot cooking sauce.

FOR NON-ROLLED CHASHU

This recipe uses precise temperature control to yield soft, juicy, and flavorful slices of pork shoulder chashu that still have some bite.

Sous Vide Pork Shoulder Chashu Recipe

(14 grams) kosher salt (see note)

(14 grams) granulated sugar (see note)

pork shoulder roast (about 2 pounds; 900 grams)

(15 milliliters) soy sauce

(15 milliliters) mirin

Combine salt and sugar in a small bowl and mix thoroughly. 

Place pork shoulder roast in a zip-top bag. Pour salt-sugar mixture into bag and massage mixture evenly into meat. Seal bag, trying to avoid leaving much air inside. Place bag in refrigerator for 24 hours. Roughly every 8 hours, massage bag and flip it over to ensure even distribution of the cure.

Set up an immersion circulator and preheat a water bath to 145°F (63°C).

Remove roast from zip-top bag and place on a cutting board. Discard liquid in bag and blot roast completely dry. Using kitchen twine, tie roast at 1/2-inch intervals to form a neat cylinder. 

Place roast back in zip-top bag and add soy sauce and mirin. Seal bag using the water-displacement method. Alternatively, if using a vacuum sealer, transfer the roast to a sealable vacuum bag, add soy sauce and mirin, and seal.

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Top 11 chashu recipes from across the web

The most viewed chashu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ramen Pork Chashu

Homemade Shoyu Ramen

Soft-Boiled Eggs for Ramen Recipe

Miso Ramen

Chashu (Japanese Braised Pork Belly...

Sous Vide Pork Shoulder Chashu Reci...

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