Introduction
Chashu Pork is amazing!
When it comes to ramen, there are 3 important elements to consider. The broth, the noodles and the toppings. Today we are looking at Chashu Pork, the showstopper of most ramen bowls. Chashu is a slow cooked piece of pork belly in a mixture of some very characteristic flavours to Japan. Soy sauce and mirin.
For this recipe we recommend using a 3.5L slow cooker. However, we will provide the instructions for oven cooking as well.
We recommend making this recipe 24 hours before you want to use it, because the pork will need to set before attempting to slice. We also recommend checking out our next recipe article for other uses for the same marinade once you’ve cooked your Chashu Pork!
Ingredients (Serves 4-6)
- 1 cup water
- 1 cup Japanese soy sauce
- 1 cup mirin
- 2-3 spring onions, sliced into 2cm pieces
- 5-10cm piece of fresh ginger (Depending on taste), sliced
- 1.25kg-1.5kg pork belly (If buying from a butcher, ask if they can roll it for you)
Recipe
1. Combine the water, soy sauce and mirin into a saucepan and place on a medium heat.
2. Add the spring onions and ginger to the saucepan and bring to a gentle simmer. Allow to simmer for 5 minutes.
3. Prepare the pork belly. You can choose if you want to keep the skin on or take it off (I keep it on). If it has not been prepared in a roll, slice off any bones and roll the belly, tie tightly with cooking string.
Slow cooker method
4. Pour the marinade into the slow cooker and place the pork belly in the marinade, try keeping as much of the exposed skin in the marinade for the first part of the cooking.
5. Turn the slow cooker on low and leave it to cook for 6 hours. Only turn the pork in the marinade a couple of times to avoid losing cooking time.
Oven method
4. Turn the oven onto 130c/250f/Gas 1. Pour the marinade into a small, deep roasting tray.
5. Place the pork into the marinade with as much exposed skin in the marinade for the first part of cooking. Cover the tray with foil.
6. Cook in the oven for around 4 hours. Uncover and turn the pork in the marinade a few times throughout cooking to fully cover with the marinade.
After Cooking
7. Once the pork belly has cooked, allow it to cool in the marinade. Cover and put it in the fridge overnight, because the marinade will continue to flavour the pork.
8. When you are ready to use the Chashu, take it out of the marinade. With a sharp knife, remove the cooking string. Slice the pork into 1/2cm slices.
9. Heat the oven to 200c/400f/Gas 6. Place the slices of Chashu onto a large tray.
10. Place the tray in the over for about 5 minutes, allowing the pork to heat back up.
11. Take out of the oven, you can use a blowtorch on the pork to add a little charring to the meat. This adds a little extra flavour.
12. Serve on top of your ramen and enjoy!
Stay Tuned!
Next Cooking Like The Japanese, we’ll be looking at making Marinated Eggs!
At Animangapop, we love sharing our interests in all aspects of Japanese culture. Our next event is in Cardiff on the 1st June 2024 at the Future Inn. Make sure you secure your ticket here.
Make sure you check out all of our other events here as well.
According to Claire, she was introduced to anime in a forgotten golden age some 400 years ago (the 90s). A borderline unhealthy exposure to classics such as The Slayers and Urusei Yatsura has gone onto influence her embracing Japanese culture in a big way; from its food, hobbies and even the adorable melodies that play at every Tokyo station.