Chashu Pork Recipe: Tips for Making and Serving Chashu

Chashu is a popular Japanese dish consisting of rolled pork belly braised in a sweet and salty liquid made from soy sauce, sake, sugar, and mirin, and aromatics like green onion, ginger, and garlic. To make Japanese chashu, chefs braise the pork belly over low heat for hours, roll and twine the protein, and then rest it overnight in braising liquid before searing and serving.

Chashu derives from char siu—Chinese barbecued pork—which chefs roast over high heat. Chashu is also occasionally referred to as “nibuta,” a Japanese word meaning “simmered pork.”

If it’s your first time making homemade chashu, budget in more time than you think you’ll need to reduce the sauce. Additionally, leave time to rest the meat in the marinade as it will make a big difference in the final flavor. Here are some other tips to consider:

1. 1. Choosing the pork: Pork belly is the traditional cut of meat that chefs and home cooks use to make chashu. The high fat content lends itself well to the low and slow cooking time and keeps the meat moist as it simmers. Pork shoulder will also work if you can’t find pork belly, though it will garner different results. If you’re cooking for a smaller crowd, use smaller blocks of pre-cut pork belly instead of a larger slab.
   
2. 2. Rolling the pork: Rolling the pork into a tight scroll and securing it with butcher’s twine will help the meat reabsorb any moisture you may have rendered out during the cooking process, resulting in an especially tender texture.
3. 3. Tying the pork with twine: Securing the pork belly with twine allows the meat to keep its spiralized log shape after cooking and resting, making for easy slicing. First, place the pork belly skin-side down in front of you, then roll it so that the cross-section that resembles a cut of bacon creates a spiral image on either side. Secure one end of the pork with butcher’s twine and double knot it. Run the twine down the length of the log, and secure the opposite end. Wrap the twine back to the starting side, with about a half-inch between each line. Secure the loose end and trim the excess twine.
4. 4. Using the stovetop or oven: Combine the pork belly with braising liquid and any aromatics in a heavy-bottomed pot like a Dutch oven. Bring the ingredients to a boil on the stove, then reduce to a simmer and cook, partially covered, or place partially covered in an oven at 300 degrees Fahrenheit. In either approach, rotate the pork every thirty minutes to ensure even absorption of the marinade.

In and outside Japan, chashu pork is at home in several classic dishes:

1. 1. In a bowl of ramen: Slices of chashu are primarily known as a ramen topping for tonkotsu ramen, miso ramen, or shoyu ramen. The meltaway texture of the braised meat is an ideal pairing for the springy bite of fresh ramen noodles. (Plus, you can use the leftover marinade to make another favorite ramen topping, ajitsuke tamago—soft-boiled ramen eggs.)
2. 2. On rice: In a simple chashu don, or rice bowl, sliced or diced chashu adds a sweet, salty, savory accent to steamed rice. Dice up leftover ends of a chashu pork roll and add it to fried rice dishes. Learn about the different types of donburi rice bowls.
3. 3. Over noodles or a stir-fry: Serve chashu pork on top of flavorful stir-fried noodle dishes like yakisoba.