Chashu is a mouth-watering marinated braised pork belly often served atop tonkotsu ramen. The perfectly tender meat slices are one of the most popular ramen toppings alongside ramen eggs. Leaner types of meat tend to dry out, especially when braised in soy sauce on low heat for an extended period. However, pork belly has an even fat distribution that gives it that ‘melt in your mouth’ texture.
This delicious ramen topping is made by rolling the meat into a log and searing it over high heat to caramelise the surface. It is then braised in soy sauce and other seasonings and simmer over low heat. As it simmers, the meat absorbs the diverse flavours.
HOW TO MAKE CHASHU
There are two techniques for making chashu at home: rolled or non-rolled. Rolled chashu is a great choice if you’re serving a family or small group, while the non-rolled alternative is a delicious meal for one.
INGREDIENTS
For Rolled Chashu (Log):
- 500g pork belly block
- 1 spring onion
- ½ piece of ginger
- 10ml neutral-flavoured oil
- 120ml sake
- 120ml soy sauce
- 240ml water
- 40g sugar
For Non-Rolled Chashu (Block):
- 120g pork belly block
- 1 spring onion
- ½ piece of ginger
- 5ml neutral-flavoured oil
- 40ml sake
- 40ml soy sauce
- 80ml water
- 20g sugar
INSTRUCTIONS
- Roll the pork belly, ensuring that varying layers of fat and meat show and that one or both ends have a “bacon” like appearance. If there is a skin (rind) on the slab, remove it prior to rolling.
- On one side of the roll, tie some butcher twine around the log, creating a double knot to tightly secure the roll. Leave about 7 cm of twine at the end.
- Use the twine to wrap the pork belly about two to three times around the same area before continuing towards the middle of the log. There should be a space of about 1 cm in between each wrap of twine.
- Once you reach the other end of the pork belly, continue wrapping until you reach the spot where you started. Run the end of the butcher twine under a few of the wraps to hook then tie a double knot with the end piece and the 7 cm twine that you created at the start.
- Trim the root off the spring onion and slice the ginger.
- Heat oil in a cast-iron frying pan over high heat. Place the rolled pork belly in the pan and sear one side at a time, occasionally rotating it to ensure that each side is nicely seared. This should take about 10 to 15 minutes.
- While the pork belly is searing, prepare the sauce. Add the onion, ginger, sake, soy sauce, water, and sugar into a heavy-bottom pot large enough to fit the pork belly log. Combine the ingredients and then place the seared pork belly into the pot. Bring the liquid to a boil.
- Once boiling, use a fine sieve to skim any foam and scum from the top. Reduce the heat to a simmer.
- Put an otoshibuta (drop lid) on top to help press the ingredients down. If you don’t have an otoshibuta, you can make one out of tin foil.
- Simmer on low heat for two hours, keeping the otoshibuta on at all times except for when you are rotating the pork belly roll about every 30 minutes.
- Turn off the heat and allow it to cool slightly.
- Transfer the pork belly roll to a container. Strain the leftover cooking liquid over a fine sieve. Add roughly 1/4 of the cooking liquid to the container with the pork belly. Close the container and place it into the refrigerator overnight with the remaining sauce.
- The next day, remove the pork belly from the refrigerator and cut the twine with kitchen shears. Discard the twine.
- Slice the pork belly log into ½ cm pieces.
- Place the meat slices onto a plate and use a propane torch or grill to sear the slices and enhance their flavour. Strain the leftover sauce again to remove any solidified fat. If desired, drizzle the sauce over the chashu. Serve immediately.
- Heat oil in a cast-iron skillet over high heat. Place the pork belly fat side down first, then flip it and sear it on all the other sides. This should take about 10 minutes.
- Trim the root off the spring onion and slice the ginger.
- While the pork belly is searing, prepare the sauce. Add the onion, ginger, sake, soy sauce, water, and sugar into a heavy-bottom pot large enough to fit the pork belly log. Combine the ingredients and then place the seared pork belly into the pot. Bring the liquid to a boil.
- Skim any foam and scum the forms in the pot. Turn the heat to a simmer.
- Put an otoshibuta (drop lid) on top to help press the ingredients down. If you don’t have an otoshibuta, you can make one out of tin foil.
- Simmer on low for one hour, rotating the pork belly log about every 15 minutes. Keep the otoshibuta on at all times.
- Remove the otoshibuta and cook down the sauce on low heat until it thickens.
- Slice the pork belly into ½ cm slices. Use a propane torch or grill to sear the slices to enhance the flavour. Strain the sauce, drizzle it on the chashu, and enjoy!
