Chashu Pork is a tender, melt-in-your-mouth marinated and rolled pork belly that is braised in a super flavorful mix of sweetened soy sauce and is a traditional topping for your ramen. 

Chashu Pork Belly Recipe

Since we’re going all out on this bowl of ramen in our not-too-distant future, we might as well REALLY go all out and whip up a little batch of Chashu Pork to top that bowl of wonder. 

This recipe is a conglomeration of about 10 different versions of this that I’ve found all over the interwebs. The end result was a tender, delicious piece of pork belly that was the perfect topping for my bowl of tonkotsu ramen. 

Chashu Pork Belly is a classic addition to ramen, contributing a rich, umami flavor and melt-in-your-mouth texture that elevates the dish. The pork belly is slowly braised in a flavorful mixture of soy sauce, sake, mirin, and aromatics like garlic, ginger, and shallots. This slow cooking process ensures the pork becomes incredibly tender, while the cooling period allows the flavors to deepen. This dish is versatile and can be prepared in advance, making it a practical and delicious addition to your ramen or other meals.

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Chashu Pork Belly shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Pork Belly, with Skin
• Soy Sauce
• Sake
• Mirin
• Water
• Sugar
• Garlic
• Ginger
• Shallots
• Green Onions

Try our Smoked Tonkotsu Ramen Broth

How to make Chashu Pork Belly for Ramen

Wondering what you’re getting yourself into when you make this dish? Here’s a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you’re cooking.

1. Prepare the Pork Belly: Tie the pork belly into a round, with the skin facing out.
2. Create the Marinade: Combine soy sauce, sake, mirin, water, sugar, garlic, ginger, shallots, and green onions in an oven-safe saucepan.
3. Braise the Pork: Bring the marinade to a boil on the stovetop, then add the pork belly. Cover and cook in the oven at 275°F for 3-4 hours.
4. Cool Overnight: Refrigerate the pork belly in its cooking liquid overnight.
5. Slice and Serve: Cut the pork belly lengthwise, then slice thinly. Reheat in your ramen and use the reserved marinade for marinated eggs.

See all of our Pasta Recipes!

FAQ

How should I store leftover Chashu Pork Belly?

Store the cooked pork belly in an airtight container, submerged in its cooking liquid, in the refrigerator for up to 3 days.

How do I reheat Chashu Pork Belly?

Reheat sliced pork belly in your ramen broth or gently warm in a saucepan with some of the cooking liquid until heated through.

Can I prepare this dish in advance?

Yes, the pork belly needs to be cooled overnight, making it an excellent make-ahead option.

What are some substitutions for the ingredients?

You can substitute chicken broth for sake if desired. Adjust the sweetness by varying the amount of sugar or using honey.

How To Make Homemade Restaurant-Style Ramen

Welcome to RAMEN week! If you haven’t been following along so far, earlier this week we made homemade tonkotsu pork broth, and homemade ramen noodles too. 

Those posts plus this one are leading up to the grand finale, a piping hot bowl of homemade Spicy Tonkotsu Miso Ramen.

Do you need any special equipment for this recipe?

This recipe doesn’t require any crazy ingredients, but you might not have sake and mirin laying around if you aren’t into making Asian-inspired dishes on the reg. You can pick up sake in most major grocery stores these days.

Otherwise, all typical pantry items!

If you get a larger piece of pork belly that I had and want to tie it up properly, I highly recommend checking out this amazing post from the Chopstick Chronicles! 

Try this Pork Belly Burnt Ends recipe, too!

Tips for tender chashu pork belly

Chashu pork is really easy to make, but you DO need to pay attention when it is braising.

You want it at the tender point, and not overcooked because it can dry out if you leave it too long. So just start checking for tenderness at about the 2-hour mark, and check every 30 minutes or so to make sure it is progressing as you’d expect it to. Low and slow is the key here!

What else can you do with the marinade?

I am SO glad you asked because this stuff is like liquid gold. Save it for your marinated soft-boiled eggs that are going to give your homemade ramen ANOTHER authentic boost. To make the ajitsuke tamago, soft boil 1 egg per serving of Ramen for 4:30 seconds at a light simmer. 

When the eggs are done, transfer to a bowl of ice water and let them cool completely. Once cool, peel the eggs and place them into the marinade. Place a paper towel on top of the whole thing. It’ll soak up the marinade and make sure the eggs get every side soaked properly without a bunch of manual turning. They should marinate for 4-5 hours ideally. 

Once they are ready to serve, you can place them into your bowl of ramen and let the hot ramen broth reheat them. 

Some of the photos in this post are stock photography used via license. Typically I only use my OWN photography on OWYD, but occasionally I’ll have an older recipe that has terrible photos that needs an update before I have the time to actually remake the recipe and take new photos. This post will be updated again in the future with new photos, taken by me. Until then, please enjoy this beautiful representation of the recipe, and my apologies.