chashu pork

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.

Place bagged roast in water bath and cook for 20 hours.

Remove bag and place in an ice bath to chill roast thoroughly. Remove roast from bag and blot dry.

If Finishing Under the Broiler: Place roast on a rimmed baking sheet. Adjust oven rack so that the roast will be about 1 inch away from the broiler element. Preheat broiler to high. When broiler is hot, place roast under broiler, turning frequently, until exterior is charred, about 5 minutes.

If Finishing With a Handheld Torch: Turn on torch and char exterior of roast on all sides.

The roast can be sliced and served immediately, or sliced and stored for future use (see Make-Ahead and Storage, below).

Roasted pork shoulder chashu is a classic topping for ramen, and our tried-and-true reverse-sear method makes it easy to get the final temperature you want.

Reverse-Seared Roast Pork Shoulder Chashu Recipe

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.

Open bag and add soy sauce and mirin. Seal bag and massage meat again to ensure even distribution of brine and marinade. Place in refrigerator for another 24 hours, massaging bag and flipping it roughly every 8 hours.

Adjust oven rack to middle position and preheat oven to 200°F (93°C). Set a wire rack in a rimmed baking sheet large enough to comfortably accommodate the roast.

Remove roast from bag and blot completely dry. Using kitchen twine, tie at 1/2-inch intervals to form a neat cylinder. Place roast on rack set in rimmed baking sheet. If using a probe thermometer, insert in center of roast. Place roast in oven and cook until internal temperature registers 145°F (63°C), or the temperature of your choosing, about 3 to 4 hours. Remove roast from oven.

If Finishing Under the Broiler: Adjust oven rack so that the roast will be about 1 inch away from the broiler element. Preheat broiler to high. When broiler is hot, place roast, still on its rack in the rimmed baking sheet, under broiler, turning frequently, until exterior is charred, about 5 minutes.

The roast can immediately be sliced very thinly and served on top of ramen. Alternatively, the roast can be chilled before slicing, which facilitates slicing it thinly. To chill, allow roast to cool to room temperature, then wrap tightly in plastic and place in refrigerator for 6 hours or overnight. Or, seal the roast in a vacuum-sealed bag or in a zip-top bag using the water-displacement method, then place sealed roast in an ice bath to rapidly chill. 

Learn how to make this tender, melt-in-your-mouth Chashu Pork Recipe at home! Made with marinated and rolled pork belly braised in a sweet and savory combination of fresh ginger, mirin, soy sauce, and sake, it&#039;s the perfect ramen topping.

Chashu Pork

pork belly (with

garlic (sliced)

onions

shiitake mushrooms (fresh

sugar

onion

ginger

mirin

soy sauce

sake

Roll the pork belly into a tight roll with the skin or fat side out and secure it with cooking twine by twisting the twine around the top of the pork belly, knotting it then tightening and repeating to create vertical strings to secure the pork, then tie off the end. 

Cut a separate long piece of twine and weave it horizontally in and out of the vertical strings, then tie it off and cut any excess string off. 

Place the rolled pork belly in a large pot or Dutch oven and cover with cold water. Bring to a boil and cook for 10 minutes. Remove the pork, drain the water, and rinse the pot. (This process helps to remove any scum and excess blood before cooking.)

Return the pork belly to the pot and add the garlic, green onions, mushrooms, sugar, quartered onion, ginger, mirin, soy sauce, and sake before filling with just enough water that the pork belly is nearly covered.

Bring it to a boil, then reduce the heat to a simmer, partially cover the pot with a lid then cook for 1 1/2 hours.

Remove the pork belly from the pot and let it cool completely. As the pork belly is cooling, strain the cooking liquid through a fine mesh strainer or sieve into a bowl. Discard any solids.

Once completely cool, add the Chashu to a large resealable bag and pour in enough strained liquid to coat the pork. Remove as much air from the bag as possible, seal it, and transfer it to the refrigerator to chill overnight. (Save any excess broth for serving.) *See notes

Day 1

The next day remove the Chashu from the refrigerator and take the pork out of the bag. Reserve any broth leftover in the bag.

Heat a large pan or skillet over medium-high heat. Place the pork belly directly onto the skillet without any oil and sear for 6-8 minutes, turning every 1-2 minutes, until it&#39;s a deep golden brown on all sides, then cut the strings.

Remove from the skillet and let it rest on a cutting board for 10 minutes, then slice into thin slices and serve with the reserved broth, fried rice, or your favorite bowl of ramen noodles.

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Top 3 chashu pork recipes from across the web

The most viewed chashu pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sous Vide Pork Shoulder Chashu Reci...

Reverse-Seared Roast Pork Shoulder ...

Chashu Pork

The most viewed chashu pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine