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Chashu Pork for Ramen - Japanese Braised Pork

This pork braised in a mixture of aromatics, soy sauce, sake, and mirin is super tender and perfect for your ramen
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4.65/5 (17)
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Course: Side dish
Cuisine: Japanese
Servings: 5 people
Calories: 1260kcal
Author: Marc Winer

Ingredients

  • 1 kg of unsalted pork belly rind included

Broth ingredients

  • 30 g of fresh ginger in pieces
  • 30 g of garlic cloves whole
  • 4 young onions cut into large segments
  • 200 ml water
  • 165 ml of sake
  • 125 ml light soy sauce
  • 100 g of brown sugar
  • 220 ml of mirin
  • 1 star anise
  • 1 shallot cut in half lengthwise, with skin on
  • 0.5 stick of cinnamon
  • 0.5 lime we only want the pulp/juice
US Customary - Metric

Procédé

  • Place the pork belly on a cutting board
    1 kg of unsalted pork belly
    placé sur une planche
  • Roll it in whichever direction you prefer, the important thing is that the skin is on the outside
  • Using butcher's twine, tightly tie the pork belly at intervals of about 2 cm
    roulé et attaché
  • Preheat the oven to 135°C
  • In an oven-safe pot, place the broth ingredients
    30 g of fresh ginger, 30 g of garlic cloves, 4 young onions, 200 ml water, 165 ml of sake, 125 ml light soy sauce, 100 g of brown sugar, 220 ml of mirin, 1 star anise, 1 shallot, 0.5 stick of cinnamon, 0.5 lime
    ingrédients bouillon dans casserole
  • Heat over medium-high heat until boiling
    bouillon qui bout
  • Add the pork, it's normal that it's not completely submerged
    1 kg of unsalted pork belly
    porc placé danqs le bouillon
  • Cover with a lid, leaving it slightly ajar (or use aluminum foil, but in that case, cover it tightly)
  • Transfer to the oven, still at 135 degrees, and cook, turning the pork occasionally, until it's completely tender, for 3 to 4 hours
    Porc chashu après passage au four
  • Put in an airtight container (with the broth) and refrigerate until cooled. Feel free to add soft-boiled eggs to marinate for your ramen as well
    Porc chashu dans un contenant hermétique
  • Before serving, strain the broth and set it aside. It can still be used.
  • Slice the pork into thin rounds
    porc chashu découpé sur une planche en bois
  • To reheat, place the slices in your ramen broth before serving

Notes

The cooling step is really important to ensure a flavorful and juicy result. Moreover, right after hot cooking, the meat is too hot to be sliced properly

Nutrition

Calories: 1260kcal | Féculents: 46g | Protein: 22g | Fat: 106g | Saturated Fat: 39g | Cholesterol: 144mg | Sodium: 1782mg | Potassium: 560mg | Fiber: 1g | Sugar: 31g | Vitamin A: 121IU | Vitamin C: 7mg | Calcium: 62mg | Iron: 2mg
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