Chashu Pork

I love making Chashu Pork at home because it brings all the deep, savory flavors of a great ramen shop right into my own kitchen—without the complicated steps. Slow-braised in soy sauce, sweet mirin, ginger, garlic, and green onions, this pork belly turns meltingly tender, with a rich, caramelized exterior. It’s an essential topping for ramen, but just as good over rice or tucked into a bao bun.

You may have seen chashu pork rolled into a tight spiral and tied with twine before braising—a beautiful technique, but one that requires a large cut of meat and some extra skill. My version skips the rolling and keeps things simple, using a smaller slab of pork belly (2 pounds or more) and and a shorter cook time while delivering all the same incredible flavor. If you’ve ever wanted to make chashu at home, this is the perfect place to start.

“I very rarely leave comments or ratings on recipes but this one came out so unbelievably well that I had to come back! I’ve never had luck cooking pork belly on my own as it would often turn out tough and chewy and not at all like what you’d get at the local ramen place, but this one was absolutely exceptional, even though I didn’t have enough mirin (I subbed equal parts white wine and water to make up for the difference lol). The pork belly turned into the melt-in-your-mouth stuff of dreams. I used it in a chashu-don and I genuinely think it’s the best thing I’ve ever made. Thank you!!!

shane

Ingredients for Chashu Pork

• Pork Belly: Skin-on or skinless, but go for a thick cut with even thickness for the best texture. Thin cuts cook too quickly and won’t have the same melt-in-your-mouth quality.
• Soy Sauce: I typically use regular soy sauce, but tamari is a great gluten-free option.
• Mirin: You can swap in sake, but you’ll want to add an extra tablespoon of sugar to balance the flavor.
• Sugar: Standard granulated white sugar works best here.
• Oil: A neutral, high-heat oil like avocado oil is ideal. Avoid anything with a strong flavor that might compete with the sauce.
• Garlic: Fresh garlic makes all the difference. Look for plump heads with smooth skin and firm cloves.
• Green Onions: Spring onions work too when they’re in season—they add the same mild, slightly sweet flavor.
• Ginger: Fresh ginger is a must. Powdered ginger just doesn’t bring the same warmth and depth.

Chashu and Tonkotsu Ramen

If you’ve ever had Tonkotsu ramen (meaning “pork bones”) before, with its rich, creamy pork bone broth, you’ve likely come across chashu pork—those tender, flavorful slices of braised pork belly resting on top. Traditionally, chashu is made by rolling the meat into a tight log and braising it low and slow for hours before chilling overnight. The next day, it’s sliced thin and warmed before serving, adding incredible depth to every bite.

What is chashu?

The name chashu comes from the Cantonese dish char siu, which means “fork roasted.” Though the names sound similar, the two dishes are prepared very differently. Cantonese char siu is roasted after marinating in a sweet sauce with five spice powder and often red food dye. Japanese chashu, on the other hand, is slow-braised in a sweet and salty mixture with aromatics like ginger and garlic—no five spice, no food dye, just pure, savory richness.

Not Just for Ramen

Don’t limit the use of your chashu to just soup. This melt-in-your-mouth pork is ideal for Pork Belly Ramen, weeknight easy Homemade Ramen or with Miso Ramen Broth or Shoyu Ramen Broth (with Homemade Ramen Noodles!). But it’s just as good served over udon, soba, or rice noodles, layered over rice (chashu don) with braised vegetables and Soy Sauce Eggs, enjoyed on its own like Korean Pork Belly, or as a chashu pork sandwiches tucked into brioche slider buns for incredible Pork Belly Sliders. 

And once your chashu has chilled overnight, don’t toss the braising liquid! Skim off the fat and save it to add deep, savory flavor to soups, steamed vegetables, noodle and stir-fry dishes, or rice bowls. It freezes well too if you don’t need it right away.

Skinless vs. Skin-On

Either cut works well, but skinless pork belly will render more fat as it braises, leaving you with leaner slices. With skin-on pork belly, the meat may curl as it braises (as in this Braised Pork Belly recipe). If that happens, cook it 30 minutes per side during the final hour instead of flipping it completely.

Storage Tips

Enjoy your chashu pork within 3 or 4 days or freeze for up to 3 months.

Chashu pork is one of those recipes that’s worth the wait. It takes time, but the result is rich, savory, and unbelievably tender—exactly what you want in a great bowl of ramen or a simple rice bowl. And with this easier method, there’s no reason not to make it at home.

How to Make Chashu Pork

Step 1: Combine braising liquid ingredients: water, soy sauce, mirin and sugar; stir until sugar dissolves.

Step 2: Sear pork belly on all sides in hot oil in an oven safe pot. Remove from heat; add aromatics (ginger, garlic and green onions) and pour braising liquid over. Cover tightly with lid and cook, fat / skin-side down in an oven preheated to 250˚F for 1 1/2 hours. Flip meat and cook 1 hour more.

Step 3: Transfer meat to a smaller container and pour braising liquid over. Once it cools, cover and refrigerate overnight. The next day, transfer the meat to a cutting board and thinly slice. Pan fry over medium heat until lightly golden and serve as desired.