May 16, 2019 · Chāshū (チャーシュー) is a Japanese adaptation of the famous Chinese barbecued pork dish called char siu (叉燒). We prepare the pork belly for chashu by rolling it into a log (or make the non-rolled version and skip rolling). Then, we braise it over low heat in a sauce seasoned with soy sauce, sake, and sugar.

May 24, 2021 · Slow-braised in soy sauce, sweet mirin, ginger, garlic, and green onions, this pork belly turns meltingly tender, with a rich, caramelized exterior. It’s an essential topping for ramen, but just as good over rice or tucked into a bao bun. Want to save this recipe? Enter your email for this recipe and weekly cooking inspiration! Verifying...

Feb 18, 2025 · This chashu pork (pork belly braised in soy sauce, sake, and mirin) is the perfectly tender addition to your next bowl of ramen.

Sep 27, 2021 · Step by step on how to make chashu pork for Japanese ramen. Also, it shows how to make ramen eggs. (Japanese braised pork belly)

Chashu pork is a Japanese dish made by slowly braising pork belly in a sweet and savory soy sauce broth. It’s a popular topping for ramen, but can also be enjoyed on top of rice or as a standalone dish. While chashu pork may have originated from the Chinese dish char siu, it has undergone some major alterations over the centuries.

Sep 12, 2024 · Japanese Chashu Pork, the melt-in-your-mouth braised pig belly piled on top of the bowl of ramen is the highlight. This delicate, salted, somewhat sweet pork is a vital ingredient. It balances the strong flavors of ramen, improving …

May 16, 2020 · Make your own succulent, melt-in-mouth ramen restaurant-style chashu at home with this easy-to-follow recipe! Perfect on ramen, donburi or in fried rice! What is Pork Chashu? Chashu (チャーシュー or 焼豚) is a Japanese dish made by …

Jan 6, 2024 · Chashu pork, also known simply as chashu, is a popular Japanese dish that involves braised or roasted pork belly or pork shoulder. It is a key component in ramen dishes and is known for its flavorful, tender, and slightly sweet taste.

Sep 23, 2020 · First, cut 2 garlic bulbs in halves, slice ginger (large pieces), and cut 1 large leek that cleaned well or 2 Daepa, Korean large green onions, into 4-inch long pieces. Lay 4lb pork belly on a work surface, skin side down. I’m actually using skinless pork belly, either one will work for the recipe. Roll the pork belly tightly into a log.

Oct 18, 2020 · It’s the Japanese adaptation of Cantonese char siu. Unlike its Chinese ancestor which requires skinless pork shoulder to be marinated and roasted over high heat, skin-on pork belly is used for chashu which needs to cook in liquid for a longer time.