Braised Pork Belly Chashu for Ramen

What Ingredients Do You Need?

• 2.5 lbs Pork belly, skinless, in one long slab
• 1 cup Soy sauce
• 1/2 cup Mirin
• 1/2 cup Sake
• 1/3 cup Brown sugar
• 4 Scallions, whole
• 6 slices Fresh ginger, sliced
• 6 Garlic cloves, smashed
• 2 cups Water
• as needed Kitchen twine
• 8 Soft-boiled eggs, for serving

How Do You Make Braised Pork Belly Chashu for Ramen?

1. 1

   Roll and tie

   Lay the pork belly slab fat-side down and roll it tightly into a log along the shorter side. Tie firmly with kitchen twine at 1-inch intervals to hold the shape.

2. 2

   Sear the roll

   Sear the tied pork roll in a hot, dry pan over medium-high heat, turning to brown all sides, about 6-8 minutes total.

3. 3

   Build the braising liquid

   In a pot just large enough to hold the roll, combine soy sauce, mirin, sake, brown sugar, scallions, ginger, garlic, and water.

4. 4

   Braise

   Add the seared pork roll to the pot, bring to a simmer, then cover and cook on low for 2-2.5 hours, turning occasionally, until very tender.

5. 5

   Cool in the liquid

   Let the pork cool in the braising liquid to room temperature, then refrigerate overnight still submerged — this firms the roll for clean slicing and deepens flavor.

6. 6

   Slice

   Remove the twine and slice the chilled roll into 1/3-inch rounds using a sharp knife.

7. 7

   Sear to order

   Just before serving, sear the slices in a hot pan for 30-45 seconds per side to caramelize the edges and warm through.

8. 8

   Serve

   Lay the seared chashu slices over hot ramen along with a soft-boiled egg, and spoon a little warmed braising liquid into the broth.