Japanese
braised pork belly

[pron ~ chah shoe]

Chashu can be created a few ways purely for the aesthetics. Chashu is a Japanese braised pork belly. The method below will be a rolled chashu which is a more photogenic look. Chasu is a wonderful addition to ramen however can be eaten with plain rice or a snack itself.

Prep Time

24 hrs

Cook Time

Serves

2 hrs

THE FACTS

Great as an accompaniment or by itself

For best results refrigerate overnight

Can create without rolling

INGREDIENTS

Large piece of pork belly

2 stalks spring onion

1 thump ginger

3 cloves garlic

½ cup soy sauce

½ cup mirin

½ cup sake

2 tbsp sugar

The trick is to prepare the chashu the day before you require it. The taste develops as it sits in its marinade. If you are using the chashu for ramen there is a good chance you are preparing the ramen broth and the ajitama eggs alongside this fabulously tasty pork.

Bite Size Look

2 min

Just a Sliver Tutorial

0 min

Real time Tutorial

29 min

METHOD

1. Place a large slab of pork belly on the bench and trim to have an even layer of meat so when rolling the pork it rolls with ease.

2. Roll the pork belly and tie with kitchen twine not only around the roll to secure the integrity of the log but along the length of the roll so when expanding in the water the inner meat doesn’t protrude.

3. Place in a deep heavy base pot and boil for 10 minutes to clean.

4. Remove the pork roll and exchange for fresh water

5. Return the roll to a heavy base pot and boil (fully submerged) for 40 minutes with the addition of spring onion and a thumb cut into coins of ginger.

6. Don’t discard the stock, remove the pork and set the side for the time being. Ladle 2 cups and leave to the side to use in your tare.

7. Using the stock the pork was just simmering in add the soy, mirin, sake, sugar, spring onion and garlic. Simmer for a further 30 to 40 minutes.

NOTE: no need to add water the aim is to reduce the stock down to essentially create a glaze. I actually made the reduction into a tare.

8. Remove the pork from the stock and rest to the side to either

a. Reduce the stock to a syrup and place the cooled pork roll into a resealable bag and pour the reduction over. Removing the air from the bag to ensure the roll in covered in the pork and refrigerate overnight. OR

b. Sear the pork in a pan ladling the simmering stock (whilst reducing) over the pork this is creating a stronger more caramelised taste.

9. Once cooled cut rounds on the chashu and

a. Lay on a baking tray or a cooling rack to caramelise with a kitchen torch. OR

b. Sear in a fry pan to warm, you won’t get much caramelisation as the syrup with burn and go sticky before the pork caramelises.

10. Set to the side ready to adorn the ramen.

Expert Tip: Don’t rush the process, allow the simmer time and resting in the refrigerator time. This ensures the roll is set and the flavour is at it peak.