Chashu - Braised Pork Belly

[Jamal_]

Indulge in the rich and tender flavors of Chashu, a braised pork belly that's a perfect topping for ramen or a delicious standalone dish.

**Ingredients**:
- 1 lb pork belly, rolled and tied with kitchen twine
- 1/2 cup soy sauce
- 1/2 cup sake
- 1/2 cup mirin
- 1/4 cup sugar
- 2 cups water
- 4 cloves garlic, crushed
- 1-inch piece of ginger, sliced
- 2 green onions, cut into 2-inch pieces

**Instructions**:
1. **Prepare the Pork Belly**:
- Heat a large pot over medium-high heat. Add the rolled pork belly and sear on all sides until browned. Remove and set aside.

2. **Make the Braising Liquid**:
- In the same pot, add soy sauce, sake, mirin, sugar, and water. Stir to combine.
- Add the crushed garlic, sliced ginger, and green onions to the pot.

3. **Braise the Pork Belly**:
- Return the seared pork belly to the pot. Bring the liquid to a boil, then reduce the heat to low.
- Cover and simmer for 2-3 hours, turning the pork occasionally, until it is very tender and infused with the flavors of the braising liquid.

4. **Cool and Slice**:
- Remove the pork belly from the pot and let it cool slightly. Slice into thin rounds.

5. **Serve**:
- Serve the Chashu hot, as a topping for ramen or as a flavorful dish on its own.

 

[Mui]

This Chashu sounds insanely good! Tender pork belly braised in that rich, flavorful sauce is a game changer, whether it's topping ramen or just on its own. Thanks for sharing this mouthwatering recipe!

 

[KainGo127]

Wow, your Chashu looks amazing! The braised pork belly is cooked to perfection. I love how tender and flavorful it must be. Can’t wait to try this recipe—thanks for sharing!

 

[Kardel]

Indulge in the rich and tender flavors of Chashu, a braised pork belly that's a perfect topping for ramen or a delicious standalone dish.

**Ingredients**:
- 1 lb pork belly, rolled and tied with kitchen twine
- 1/2 cup soy sauce
- 1/2 cup sake
- 1/2 cup mirin
- 1/4 cup sugar
- 2 cups water
- 4 cloves garlic, crushed
- 1-inch piece of ginger, sliced
- 2 green onions, cut into 2-inch pieces

View attachment 5161

**Instructions**:
1. **Prepare the Pork Belly**:
- Heat a large pot over medium-high heat. Add the rolled pork belly and sear on all sides until browned. Remove and set aside.

2. **Make the Braising Liquid**:
- In the same pot, add soy sauce, sake, mirin, sugar, and water. Stir to combine.
- Add the crushed garlic, sliced ginger, and green onions to the pot.

3. **Braise the Pork Belly**:
- Return the seared pork belly to the pot. Bring the liquid to a boil, then reduce the heat to low.
- Cover and simmer for 2-3 hours, turning the pork occasionally, until it is very tender and infused with the flavors of the braising liquid.

4. **Cool and Slice**:
- Remove the pork belly from the pot and let it cool slightly. Slice into thin rounds.

5. **Serve**:
- Serve the Chashu hot, as a topping for ramen or as a flavorful dish on its own.

Chashu is always a win! Perfect for topping ramen or just eating on its own. Thanks for sharing this delicious recipe!