Chashu Pork (Japanese Braised Pork Belly)

Chashu pork is a traditional Japanese braised pork belly dish. The meat baste in soy sauce, sugar and mirin until it’s fall-apart tender.

Chashu Pork (Japanese Braised Pork Belly) is a pork dish that is simmered in soy sauce, sugar, and sake. The meat can be served as an appetizer or main course. Read more in detail here: chashu pork recipe.

Chashu Pork (Japanese Braised Pork Belly)

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Ingredients

crushed and peeled big garlic cloves

green onions, sliced into 2-inch slices lengthwise

thinly sliced fresh ginger

There’s nothing like chashu pork for a mouthwatering dish that melts in your mouth. Thanks to a scrumptious braising liquid prepared from soy sauce, mirin, sugar, ginger, and garlic, this easy-to-make Japanese recipe for braised pork belly is sweet and salty.

Slow cooking the meat enables all of the tastes of the delectable, fragrant seasonings to infiltrate the flesh, making it incredibly soft and moist.

Chashu pork is often served with steaming rice or piled over ramen, but it’s also delicious in sandwiches and stir-fries. Chashu may be enjoyed in a variety of ways. Chashu is ideal if you’re looking for a luscious pork meal that will tantalize your taste senses.

What exactly is Chashu?

Chashu is a delicious, rich, and succulent pig dish prepared from pork belly simmered in a savory-sweet marinade of soy sauce, mirin or sake, sugar, ginger, garlic, and other seasonings.

It’s a Japanese meal inspired by the Chinese char siu grilled pork dish. Chashu is also popular as a ramen topping or with steaming white rice.

Char Siu vs. Chashu

A Chinese dish known as char siu. Chashu is a Japanese adaptation of the Chinese char siu. Soy sauce, rice wine, hoisin sauce, five-spice powder, honey, and a little red food coloring are often used to marinade char siu. The meat has been grilled and has a smokey taste.

Because chashu pig is cooked gently at a lower heat, it is more tender and juicy.

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Ingredients for Chashu Pork

To create homemade chashu, you only need a few ingredients, and most of them are readily accessible at your local grocery.

First and foremost, you’ll need to get some pork belly from your neighborhood butcher. If pork belly isn’t available, pork shoulder may be substituted.

Soy sauce, water, sugar, garlic, ginger, and spring onions, as well as mirin, a rice wine akin to sake, will be used to make the braising liquid. If you can’t get mirin, use sake and sweeten the sauce with a bit additional sugar.

What Pork Cut is Best for Chashu?

Pig belly is generally used to make chashu, however other portions such as pork shoulder or even pork loin may also be used. Shoulder and loin will not be as soft or as fatty as pig belly, but they will still be tasty.

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Chashu Pork: A Step-by-Step Guide

It’s really simple to prepare chashu pork. Many recipes call for the pork belly to be wrapped and tied with twine, but if you use a smaller piece of pork belly, as in this recipe, you may get away with producing an unrolled version. If you chose to roll your chashu, keep in mind that it will take a bit longer to cook.

To cook chashu at home, preheat the oven to 250 degrees Fahrenheit. Whisk together the soy sauce, water, sugar, and mirin in a small bowl until the sugar dissolves. In a Dutch oven, sear the pork belly for 2 minutes on each side. Remove the saucepan from the heat.

Place the pork on its fat side down and pour the sauce over it. In a large saucepan, combine the garlic, ginger, and green onions. Cover the Dutch oven with the cover and braise the pork for 12 hours. Cook for an extra hour after flipping the pork after 90 minutes. Remove the pork from the Dutch oven and set it aside to cool.

Place the pork in an airtight container with the cooking liquid and chill overnight. Remove any fat from the surface of the liquid, then filter the braising liquid for future use. Pork should be sliced and fried in a skillet over medium heat. Cook until lightly browned and well cooked, then serve.

Chashu: How to Roll and Tie

Form a log out of the pork belly. Wrap butcher’s thread around the bottom end and create a firm knot. Rep at the other end of the room. Wrap the butcher’s thread around the pork belly, spacing each loop about a third of an inch apart.

How to Prepare Chashu

The slicing and serving of chashu is the same whether it’s rolled or unrolled. Cut the pork belly into thin slices using a sharp knife. Serve the pieces after lightly frying them in a pan.

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How to Make the Best Chashu Pork

You may prepare chashu with skinless or skin-on pig belly.

If you don’t have mirin, you may substitute sake with a bit additional sugar. Mirin may be found in many supermarkets or ordered online from specialist retailers.

Save the braising liquid to add flavor to other dishes. It may be thickened and used as a sauce for stir-fries, rice, or noodle meals, or it can be used as a marinade for various meat recipes.

Pork belly with or without skin can be used. Skinless meat is less fatty, less tender, and less succulent.

Cook your chashu in a slow cooker for 6 to 8 hours on low or 4 to 5 hours on high if using a slow cooker.

To make Instant Pot chashu, combine all of the ingredients in a pressure cooker. Cook on high for 1 hour and 10 minutes, then let cool naturally.

You may leave the pork in the braising liquid for five to six hours if you don’t want to wait overnight, then slice, heat, and serve it.

Chashu Pork: How to Serve it

Chashu is commonly eaten with a side of steaming white rice or as a ramen topping. It’s also delicious in sandwiches and stir-fried noodles.

What Can You Do With Chashu Sauce?

The leftover braising liquid may be used in a variety of delicious dishes. Use it in stir-fries, as a marinade for chicken or beef, or as a ramen egg marinade.

How to Keep Chashu Pork Fresh

Keep your chashu pork in an airtight jar for up to 5 days before eating. In a skillet, reheat until warmed through.

Is it possible to freeze Chashu?

Absolutely! Chashu may be frozen for up to a month. To make it even more convenient, freeze the slices individually so you can get as much as you need without having to thaw the whole pork belly.

Instructions

Preheat the oven to 250 degrees Fahrenheit.

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Step 1

Step 1

Preheat the oven to 250 degrees Fahrenheit.

In a mixing dish, combine the water, soy sauce, mirin, and sugar.

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Step 2

Step 2

In a mixing dish, combine the water, soy sauce, mirin, and sugar.

Stir until the sugar is completely dissolved.

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Step 3

Step 3

Stir until the sugar is completely dissolved.

In a Dutch oven, heat the oil over medium-high heat. Preheat the grill to high and sear the pork for 2 minutes on each side. Remove the saucepan from the heat. Place the pork fat-side down in a baking dish.

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Step 4

Step 4

In a Dutch oven, heat the oil over medium-high heat. Preheat the grill to high and sear the pork for 2 minutes on each side. Remove the saucepan from the heat. Place the pork fat-side down in a baking dish.

Over the meat, pour the sauce.

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Step 5

Step 5

Over the meat, pour the sauce.

Garlic and ginger should be added now.

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Step 6

Step 6

Garlic and ginger should be added now.

Toss in the green onions with the rest of the ingredients in the saucepan.

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Step 7

Step 7

Toss in the green onions with the rest of the ingredients in the saucepan.

Braise for 12 hours with the cover on the Dutch oven.

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Step 8

Step 8

Braise for 12 hours with the cover on the Dutch oven.

Remove the pork from the oven, turn it, and bake for another hour.

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Step 9

Step 9

Remove the pork from the oven, turn it, and bake for another hour.

Remove the pork from the oven and set it aside to cool. Place the pork and the cooking liquid in an airtight container after it has cooled.

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Step 10

Step 10

Remove the pork from the oven and set it aside to cool. Place the pork and the cooking liquid in an airtight container after it has cooled.

Allow it to chill overnight. Remove any fat from the surface of the liquid, filter it, and use it in other recipes.

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Step 11

Step 11

Allow it to chill overnight. Remove any fat from the surface of the liquid, filter it, and use it in other recipes.

Pork should be sliced.

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Step 12

In a skillet over medium heat, fry it. Cook till golden brown on both sides.

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Step 13

Step 13

In a skillet over medium heat, fry it. Cook till golden brown on both sides.

Serve and have fun!

Notes

To prepare the chashu marinade, use either white or brown sugar.

Watch This Video-

Chashu Pork, also known as Japanese Braised Pork Belly is a dish that is often found in Chinese cuisine. It has a sweet and sour sauce with soy sauce and ginger. Char Siu Pork is the same dish but it uses hoisin sauce for its flavor instead of soy sauce. Reference: chashu vs char siu.

Frequently Asked Questions

What is the difference between pork belly and pork chashu?

A: Pork belly is the cut of meat from a pigs back and it can be quite fatty. Pork chashu, on the other hand, comes from the pork loin or tail which has less fat content.

What is chashu belly?

A: It is a type of Korean BBQ.

Is chashu always pork belly?

A: Chashu is a type of Korean-style braised pork belly. In Japan, however, the dish has been traditionally made with beef or chicken. It can also sometimes be called Japanese BBQ.

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