Authentic Japanese Chashu (Braised Pork Belly Roll)
Master the art of Japanese chashu with this melt-in-your-mouth braised pork belly roll. Perfect for elevating your homemade tonkotsu ramen or serving over a warm bowl of rice.
Chashu is the crown jewel of any traditional ramen bowl, renowned for its tender texture and deep, savory-sweet flavor profile. By rolling the pork belly tightly before a low-and-slow braise, the meat remains remarkably juicy while the fat renders into a melt-in-your-mouth delicacy. Chilling the braised pork overnight is the culinary secret to achieving perfect, clean slices that beautifully caramelize when pan-seared just before serving.
Ingredients
- 1 piece lean pork belly (flat)
- 1 tbsp cooking oil
- 1/2 cup soy sauce
- 1/4 cup cooking wine
- 1/4 cup sake
- 3 tbsp white sugar
- to cover half the roll water
- 4 whole cloves garlic
- 1 thumb-sized piece ginger (sliced)
Instructions
- 1Roll the Pork Belly
Take a flat, raw piece of lean pork belly and roll it up tightly into a cylinder on a bamboo cutting board.
Tip: Ensure the roll is as tight as possible to maintain a good shape during cooking. - 2Tie with Cooking Twine
Tie the rolled raw pork belly tightly with white cooking twine, looping it evenly along the length of the meat starting from the center and moving outward.
Tip: Tie each loop securely so the meat holds its form while braising. - 3Sear the Pork Roll
Place the tied pork belly roll into a black pan with a little oil over low heat, searing it until the exterior is browned and some fat renders out.
Tip: Turn the roll steadily to ensure an even golden-brown crust across all sides. - 4Mix the Braising Liquid
In a clear glass bowl, combine soy sauce, cooking wine, sake, white sugar, and water, then stir the dark liquid mixture together.
Tip: Make sure the sugar is fully dissolved into the liquid before pouring it over the meat. - 5Combine in the Pot
Pour the prepared dark sauce over the seared pork belly roll in the pot, adding whole garlic cloves and sliced ginger into the base.
Tip: Add enough water to cover about half of the pork roll to properly braise it. - 6Braise in the Oven
Cover the pot securely with its lid and place it into the oven to bake at a low temperature for three hours.
Tip: Flip the meat every half hour during the process to absorb flavors evenly. - 7Skim the Solidified Fat
Take the refrigerated pot of pork belly out of the fridge. Use a spoon to carefully scrape and lift away the layer of hardened white pork fat that has solidified on top of the chilled, jelly-like braising broth.
Tip: Removing this excess fat gives the final dish a cleaner, less greasy flavor while preserving the savory gelatinous broth underneath. - 8Slice the Chilled Chashu
Place the thoroughly chilled pork roll on a cutting board, carefully untie and remove the string, and use a sharp knife to cut it into thick, uniform circular slices. Slicing it while cold ensures the meat holds its shape perfectly without crumbling.
Tip: Keep your knife sharp and use smooth, even strokes to get clean, neat rounds of meat. - 9Pan-Sear the Slices
Place the cut pork roll slices into a hot pan with a small amount of oil. Sear them on both sides over medium heat until they achieve a golden-brown caramelized crust and the fats sizzle.
Tip: Sear just until warmed through and nicely browned so they melt in your mouth without drying out.
