Serves 6 to 8

Chashu pork is a Japanese braised pork belly that delivers an extraordinary depth of flavor through its slow, gentle cook in a sweet and savory soy-based braise. The fat renders into silky, melt-in-your-mouth layers while the meat absorbs the rich umami of soy sauce, mirin, and sake, balanced by the warmth of ginger and the subtle sweetness of sugar. Rolling the belly before braising creates those iconic spiral slices. Serve it over ramen, on rice bowls, in bao buns, or alongside soft-boiled marinated eggs. The braising liquid doubles as a deeply flavorful tare sauce, making this recipe a two-for-one gift to your kitchen.

Ingredients

Pork

• 2 to 2.5 lbs pork belly, skin-on or skinless
• Kitchen twine for tying

Braising Liquid

• 1/2 cup soy sauce
• 1/2 cup mirin
• 1/4 cup sake (or dry sherry)
• 1/4 cup water
• 3 tablespoons sugar
• 4 cloves garlic, smashed
• 4 slices fresh ginger (about 1/4 inch thick)
• 2 green onions, cut into 2-inch pieces

Directions

1. Preheat your oven to 275 degrees F.
2. Lay the pork belly flat on a cutting board, skin side down. Roll it tightly lengthwise into a log shape and tie it securely with kitchen twine at 1-inch intervals.
3. Heat a heavy oven-safe pot or Dutch oven over medium-high heat with a light drizzle of neutral oil. Sear the pork roll on all sides until deeply golden brown, about 2 to 3 minutes per side. Remove and set aside.
4. In the same pot, combine the soy sauce, mirin, sake, water, and sugar. Stir over medium heat until the sugar dissolves.
5. Add the garlic, ginger, and green onions. Return the pork roll to the pot. The liquid should come about halfway up the pork. Add a splash more water if needed.
6. Bring to a gentle simmer, then cover tightly and transfer to the oven.
7. Braise for 2.5 to 3 hours, turning the pork every 45 minutes, until the pork is very tender and a skewer slides in with little resistance.
8. Remove the pork from the braising liquid and allow it to cool slightly. For best results, place it in a zip-lock bag or wrap tightly in plastic wrap and refrigerate overnight. This firms it up for clean, beautiful slices.
9. Strain the braising liquid and refrigerate separately. Skim the fat from the surface once chilled.
10. To serve, remove the twine and slice the pork into 1/4 to 1/2-inch rounds. To reheat, sear slices in a hot pan for 1 to 2 minutes per side, or warm gently in the braising liquid.

Tips and variations

• The braising liquid (tare) is liquid gold. Use it to season ramen broth, drizzle over rice, or marinate soft-boiled eggs (ramen eggs) for 4 to 8 hours.
• For a deeper caramelized finish, torch the sliced pork with a kitchen torch before serving.
• Skinless pork belly works perfectly well if skin-on is unavailable.
• Pork shoulder can be substituted for a leaner result, though the texture will be less silky.
• The pork keeps refrigerated for up to 5 days and freezes beautifully for up to 2 months.
• For a slightly sweeter, more lacquered finish, brush slices with the reduced braising liquid and broil for 2 to 3 minutes.

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