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Chashu ramen served
Authentic Japanese ramen with chashu pork and egg

Chashu Pork for Ramen

Author: Flavelo
Recipes Soups
The soul of ramen is the broth, but the crown is Chashu: melt-in-your-mouth pork belly braised in soy sauce. The Japanese adapted the Chinese 'Char Siu' (grilled meat) technique but chose to slowly braise the rolled meat in liquid instead. The goal is perfect gelatinization of fat and collagen so the meat feels creamy, not greasy.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 750 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Kitchen Twine: For tying the meat.
  • Pot (snug fit): So the braising liquid covers the meat.

Allergen Information

⚠️ Soy
⚠️ Wheat
⚠️ Egg

Instructions

1 ✓

Roll the pork belly tightly into a log and tie with twine. Sear all sides in a pan until golden brown.

Tip: Tying holds layers together for round slices. Searing adds flavor.
2 ✓

In a pot, combine enough water to cover meat, soy sauce, mirin, sake, sugar, ginger, and scallions. Add meat. Bring to boil, then reduce to simmer.

Tip: Make an 'otoshibuta' (drop lid) from parchment paper and place directly on the liquid surface. This ensures even cooking.
3 ✓

Simmer gently for 1.5-2 hours until butter-soft. Turn every 30 minutes.

Tip: Don't boil hard or meat will dry out. Just a gentle simmer.
4 ✓

Remove meat and let cool completely (fridge is best). Save the braising liquid!

Tip: Cooling solidifies the fat, allowing for paper-thin slicing.
5 ✓

Boil eggs (6.5 mins for runny yolk), peel, and marinate in cooled braising liquid for a few hours (Ajitsuke Tamago).

6 ✓

To Serve: Cook noodles. Ladle hot broth into bowl, season with chashu liquid ('Tare'). Add noodles, thin slices of (cold) pork, and halved egg. The hot soup warms the meat, melting the fat.

Recipe FAQ

Why did it fall apart when slicing?
Because you tried cutting it warm. Chashu MUST be chilled completely (best in the fridge) to set the gelatin. Slice cold, then warm it up in the hot soup.

Ingredients

  • 2 lbs Pork Belly (slab, skin-on or off)
  • 3/4 cup Soy Sauce
  • 1/3 cup Mirin (sweet rice wine)
  • 1/4 cup Sake (or dry sherry)
  • 3 tbsp Sugar
  • 1 thumb Ginger (sliced)
  • 4 stalks Scallions (green parts only)
  • 4 servings Ramen Noodles (fresh or dried)
  • 6 cups Broth (Chicken or Pork)
  • 4 pcs Eggs (for Ramen Egg)