How to Make Chashu (Japanese Braised Pork Belly) (Recipe)シャーシュー(煮豚)の作り方 (レシピ)

How to Make Chashu (Japanese Braised Pork Belly) (Recipe)シャーシュー(煮豚)の作り方 (レシピ)

Make this easy, melt-in-your-mouth Chashu pork belly recipe at home! Braised in a sweet and savory sauce, you can now add the tender slice of meat as topping to your next bowl of ramen. It’s the most fulfilling reward for any pork belly lovers out there!

RECIPE starts ▶ 01:01

PRINT RECIPE ▶ http://bit.ly/Chashu

Prep Time: 10 mins
Cook Time: 15 mins
Rest Time: 5 mins
Total Time: 30 mins

Servings: 2

INGREDIENTS

*For Rolled Chashu (Log) (Serves 8-10)*

2-2½ lb pork belly block (907-1134 g)
1 Negi/Long Green Onion (Sub: 1 leek or 2-3 green onions)
1 knob ginger
1 Tbsp neutral flavor oil (vegetable, canola, etc)
1 cup sake (240 ml)
1 cup soy sauce (240 ml)
2 cup water (480 ml)
⅔ cup sugar (150 g)

*For Non-Rolled Chashu (Block) (Serves 3; This is the original recipe posted on May 2011)*

¾ lb pork belly block (340 g; You got 1 lb block? See Notes)
1 Negi/Long Green Onion (Sub: 1 leek or 2-3 green onions)
1 knob ginger
½ Tbsp neutral flavor oil (vegetable, canola, etc)
⅓ cup sake (80 ml)
⅓ cup soy sauce (80 ml)
⅔ cup water (160 ml)
3 Tbsp sugar (45 g)

INSTRUCTIONS with step-by-step pics ▶ http://bit.ly/Chashu

#chashu #ramen #porkbelly #chashupork #justonecookbook

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How to Make Chashu (Japanese Braised Pork Belly) (Recipe)シャーシュー(煮豚)の作り方 (レシピ)

20 comments

  1. Valentin Hoarau

    Hello,

    If I plan to use the pork marinade for ramen eggs, should I dilute it with water a little bit or not needed ? Thank you

  2. Ferdi Richter

    My saus trippeld in size when it was on lowest heat help…

  3. SAO,DrStone,MHA!! I eat cho for life

    My kids love ramen I cant wait to try this instead of going out to eat!

  4. Amazing how the rolled up pork keeps its round form when sliced! I think I'm gonna go out for chashu tantan ramen this week. Thanks.

  5. My pork belly isn’t very rollable.. it’s long strips. Does it work the same to do it without rolling with twine? Still sear on all sides? Thank you for this video. 😀

  6. This is yummy !Next time please share how to bake Brussels sprouts for topping . Thnaks

  7. Dabbing Dino

    I watched this to figure out what is is because we got this ramen game and chashu was one of the ingredients

  8. Can I do it without sugar?

  9. Michael Albert

    Me: 2:21
    The guy she says not to worry about: 2:24

  10. Excellent Chashu!! I could not find the big pork belly block, so I've used smaller pieces of pork belly. It worked great and complemented your miso ramen recipe really well. Arigatou Gozaimashita Nami-san!

  11. What is that base sauce called in Japanese (The liquid with ginger and negi)? I notice it is the base of many Japanese sauces.

  12. Just Some Guy With A Smug Face

    are you sure that this is only 1kg? it looks like 2 kg

  13. Irvan Stanley

    What can you make with the remaining sauce?

  14. This looks so good might make that for dinner thnx for this pecipe 🤗♥ 💖 ☺️

  15. Looks yummy!!
    You put away the charsui sauce at the end in a glass jar. What do you use it for? How long does it last in the fridge? Can you freeze it too?

  16. Hi, i would like to ask can i cook the chashu in the slow cooker? Thanks

  17. How long can we keep the cooked chashu in the fridge?

  18. Cecilia Spears

    That turned out absolutely beautiful! I can't wait to make it!

  19. Jerry Pierreponte

    Oh, WOW!! I loooove me some pork! lol. Welcome back, Nami! As you can see you have been missed. I look forward to many more of your wonderful recipes! 😉

  20. The fire bursting thing is no good for cooked any food. Use it just for burn outside