Chashu (Braised Pork Belly)

Japanese chashu is tender and flavorful pork belly that melts in your mouth. I have made chashu many times at home, and I have found that cooking it gently over low heat, then letting it rest in the braising liquid, makes a big difference to both the flavor and texture. It’s a classic topping for a bowl of ramen and also works great for other noodles, rice bowls, fried rice, and other dishes. Follow my kitchen-tested method to make Japanese chashu that is tender, juicy, and packed with flavor.

What is Japanese Chashu?

Japanese chashu (チャーシュー) is tender braised pork that is commonly served in thin slices over a bowl of ramen. The name comes from the Chinese dish char siu, but Japanese chashu developed into its own style and became a popular ramen topping across Japan.
Chashu has a rich, savory-sweet flavor from slowly cooking the pork in a braising liquid usually made with soy sauce, sake, sugar, ginger, scallions and garlic. Pork belly is one of the most popular cuts of meat because the layers of fat become soft and tender during cooking, giving the chashu its juicy texture.
You will often see pork belly rolled into a log and secured with butcher’s twine before cooking. This creates the round slices commonly seen on ramen. However, chashu does not have to be rolled. Unrolled pork belly is easier to prep and tastes just as good, so either method works well for homemade Japanese chashu.base.

Japanese Chashu vs Chinese Char Siu

Although Japanese chashu gets its name from Chinese char siu, the two dishes are prepared quite differently. Japanese chashu is usually made by slowly braising pork belly in a seasoned liquid. This gives the pork a tender, juicy texture and a savory-sweet flavor.

Chinese char siu, on the other hand, is traditionally marinated and then roasted or barbecued. Its marinade often contains ingredients such as soy sauce, honey, and Chinese seasonings, giving the pork a sweeter flavor and its distinctive caramelized reddish exterior.

When char siu was introduced to Japan, the name was adapted to chashu (チャーシュー), but the cooking method gradually changed to suit Japanese flavors. This is why the names sound similar even though the flavor, color, texture, and cooking techniques are quite different.

What Does Chashu Taste Like?

Japanese chashu has a rich, savory-sweet flavor with tender pork that almost melts in your mouth. The soy sauce gives it plenty of umami and saltiness, balanced by the gentle sweetness of sugar and honey. Ginger, garlic, and green onions add a warm aroma without overpowering the pork.

When chashu is cooked properly, the pork belly fat should be soft and silky, while the lean meat stays tender and juicy. I prefer to chill the chashu before cutting because the fat firms up and makes it much easier to get clean, thin slices with a sharp knife. Once those slices are warmed in a bowl of ramen, the fat softens again and the meat becomes beautifully tender.

Why You Will Love This Chashu Recipe

• Restaurant-style at home: Make tender, flavorful Japanese chashu that turns a homemade bowl of ramen into something special.
• Mostly hands-off: Once the pork begins to simmer over low heat, it needs only occasional turning while the braising liquid does the work.
• Perfect for making ahead: Chashu tastes even better after resting in its braising liquid, so you can prepare it the day before you need it.
• Freezer-friendly: Cut the chashu into useful portions and freeze them for an easy ramen topping or quick meal later.
• Nothing goes to waste: Save the leftover braising liquid for ramen eggs, seasoning noodles, or a drizzle over rice.
• More than a ramen topping: Use leftover chashu in a rice bowl, noodles, fried rice, or wraps for an easy meal.

Which Cut of Pork is Best for Chashu?

The cut of pork you choose makes a big difference to the richness and texture of Japanese chashu. I recommend pork belly for the classic ramen-style result, but pork shoulder is a good option if you prefer something a little leaner.

Pork Belly

Pork belly is my first choice for chashu because it has a good balance of meat and fat. During the long, gentle simmer, the layers of fat soften and keep the lean meat moist, giving you that rich, tender texture you expect from chashu served in ramen shops.

Look for a piece of pork belly with fairly even layers of fat and lean meat rather than one that is mostly fat. It is also an ideal cut for rolling and tying with butcher’s twine, which gives you those neat, round slices for a bowl of ramen.

Pork Shoulder

Pork shoulder is a leaner alternative to pork belly, but it still contains enough fat and connective tissue to become tender with slow cooking. The finished chashu will be meatier and slightly firmer, without the soft, silky layers of fat you get from pork belly.

Cooking time will depend more on the thickness and weight of the pork than the cut alone. If you substitute pork shoulder, check it for tenderness rather than relying only on the cooking time in the recipe card.

Other Cuts of Meat

Other well-marbled cuts of pork can also work, but I would avoid very lean cuts such as pork tenderloin. They contain very little fat and can become dry during a long simmer in the braising liquid.

You can use a similar soy sauce, sake, honey, ginger, and garlic braising method with chicken or beef, but the cooking time will need to be adjusted for the protein you choose. The result can be delicious, although it will not have the same flavor and texture as traditional pork chashu.

Rolled vs Unrolled Chashu: Does It Matter?

You will often see ramen shops use rolled chashu because it creates the neat, round thin slices that sit beautifully on top of the noodles. Rolling pork belly tightly and securing it with butcher’s twine also helps it hold its shape during the long simmer.

Unrolled chashu is much easier to prep and cooks well without any special shaping. Because the meat is usually flatter, more of the surface comes into contact with the braising liquid so it can be more flavorful. It is also easy to brown evenly in a pan before simmering. The main difference is the presentation. Instead of round slices, you will have longer or rectangular pieces of pork.

I personally prefer rolled chashu when I am making ramen because I like the classic round shape and even thin slices. However, if I am making chashu for a rice bowl, fried rice, or noodles, I often skip the rolling. It saves time, and the flavor is just as good.

Ingredients You Need

Pork belly

Pork belly is the main protein and my preferred cut of meat for chashu. Look for a piece with fairly even layers of lean meat and fat. A thick block works best, especially if you plan to roll and tie it with butcher’s twine.

Cooking oil

Used to sear the pork belly in the pan before braising. Browning the outside until golden brown adds another layer of flavor and helps give the finished chashu a more appetizing color.

Soy sauce

This is the main seasoning for the braising liquid. It gives the pork its deep savory flavor, umami, saltiness, and characteristic dark brown color.

Sugar

Sugar balances the saltiness of the soy sauce and gives the braising liquid its savory-sweet taste. I use 1/2 cup for 800 g to 1 kg of pork belly.

Sake

Sake helps reduce the strong pork aroma while adding depth to the sauce. Use Japanese cooking sake or regular drinking sake rather than a heavily salted cooking wine.

Honey

I use honey together with sugar to add a mellow sweetness and help give the chashu a glossy finish. If you don’t have honey, you can replace it with additional sugar, although the finished flavor and gloss will be slightly different.

Water

Water dilutes the soy sauce and creates enough braising liquid for the pork to simmer gently without becoming overly salty. You don’t need broth because the pork and seasonings add plenty of flavor as they cook.

Scallions

Green onions add a gentle savory aroma to the braising liquid. You can use both the white and green parts.

Ginger

Fresh ginger adds a warm, fresh flavor and helps balance the richness of the pork belly.

Garlic

Garlic adds another layer of savory flavor to the braising liquid. Two cloves are enough to add depth without overpowering the soy sauce, ginger, and pork.

Do You Need to Marinate Chashu Before Cooking?

No, you don’t need to marinate the pork belly overnight before making chashu. A marinade seasons raw meat before cooking, while braising cooks the pork slowly in a seasoned liquid. Since the pork simmers in the seasoning for a long period, it has plenty of time to absorb the flavor as it cooks.

I find it useful to let the cooked chashu rest in its braising liquid. As the pork cools, it continues to take on the savory-sweet flavor of the sauce. Resting it also firms up the pork belly fat, which makes it much easier to cut clean, thin slices with a sharp knife.

For food safety, don’t leave the cooked pork sitting at room temperature for several hours to cool. Let it cool briefly, then transfer the chashu and braising liquid to a suitable container and refrigerate promptly. Once chilled, keep it covered in the refrigerator until you are ready to slice and serve it.

How to Make Japanese Chashu

My method for Japanese chashu uses two stages of gentle cooking. I first brining the pork belly in saltwater for 1 to 2 days, then simmer it for another hour in the seasoned braising liquid. After cooking, I leave the pork in the sauce and refrigerate it overnight. It takes time, but most of the cooking is hands-off, and this method gives the pork a tender texture and plenty of flavor.

1. Roll the Pork Belly

Roll the pork belly tightly into a cylindrical shape. Secure it firmly with butcher’s twine at roughly 1 inch (2.5 cm) intervals so the pork holds its round shape throughout the long cooking process.

2. My New Step : Brining the Pork Belly Before Cooking

I recently changed the way I prepare pork belly for chashu after getting some advice from my local butcher in Japan. Instead of simply seasoning the pork before cooking, I now roll and tie the pork belly first, then soak it in a saltwater brine in the refrigerator for 1 to 2 days.

For the brine, I use a 3 to 5% salt solution, which means 3 to 5 g of salt for every 100 ml of water. For example, for 500 ml (about 2 cups) of water, use 15 to 25 g of salt. Make enough brine to keep the pork submerged. 

Place the rolled pork in a ziplock bag, add the brine, press out as much air as possible, and seal the bag.

Keep the pork refrigerated at 4°C (40°F) or below for 1 to 2 days. I like this method because I can prepare the pork ahead of time and leave it in the refrigerator until I am ready to make the chashu.

3. Brown the Pork

Heat the cooking oil in a large frying pan over medium-high heat. Add the rolled pork belly and brown it all around, rotating it with tongs until the outside is golden brown.

Don’t skip this step. Browning adds a deeper roasted flavor and a nice colour to the chashu.

Braising for 1 Hour

Add the sugar, sake, soy sauce, honey, scallions, garlic, ginger, and water to the pot with the pork belly. Bring the braising liquid to a boil, then immediately reduce the heat to low. Place an otoshibuta, or Japanese drop lid, directly over the pork.

My recipe doesn’t use mirin. Instead, I use both sugar and honey to balance the salty soy sauce and give the sauce a rich savory-sweet flavor. Simmer the pork gently over low heat for 1 hour with the drop lid in place.

Skim off any scum that rises to the surface and rotate the pork occasionally. Turning it is important because the braising liquid may not completely cover the rolled pork. This allows each side to spend time in the sauce and take on its flavor and color. Keep the liquid at a gentle simmer rather than a rolling boil. Cooking the pork slowly over low heat helps it become tender without making the lean meat dry.

5. Rest the Chashu Overnight

After 1 hour, turn off the heat and leave the pork belly in the braising liquid.

Let the pork and sauce cool, then cover the pot and place it in the refrigerator overnight. If you don’t have enough refrigerator space for the pot, transfer the pork and braising liquid to a suitable container and seal it before refrigerating.

I always leave my chashu in the sauce overnight. This extra resting time allows the cooked pork to take on more of the savory-sweet flavor. Chilling it also firms up the pork belly fat and makes the roll much easier to slice neatly the next day.

6. Slice the Chashu

The next day, remove the chilled pork belly from the braising liquid and carefully cut away the butcher’s twine. Use a sharp knife to cut the chashu into 5 mm (0.2 inch) thin slices. Add the slices directly to a bowl of ramen, or store them for later.

Don’t Throw Away the Chashu Braising Liquid

The leftover braising liquid is packed with flavor from the pork belly, soy sauce, sake, honey, ginger, garlic, and green onions, so don’t throw it away. I always strain the sauce through a fine-mesh sieve and discard the cooked aromatics. Once chilled, you can also easily lift off and discard the layer of excess pork fat that solidifies on top.

Here are some ways I like to use the strained sauce:

• It makes an excellent marinade for a ramen egg.
• Reduce a small amount in a saucepan to make a concentrated ramen tare.
• Add a spoonful to noodles, fried rice, or stir-fried vegetables for extra savory flavor.
• For a quick chashu rice bowl, arrange sliced chashu over hot rice and finish with a small drizzle of the reduced sauce.

Because the braising liquid has been in contact with pork, always bring it to a full boil before using it again, and only take out the amount you need rather than repeatedly reheating the whole batch. I store my strained chashu sauce in a clean, sealed container for up to 1 week in the refrigerator or 1 month in the freezer. If it develops an unusual smell or appearance, discard it.

How to Serve Chashu

Japanese chashu works especially well with rich tonkotsu ramen, but it is just as delicious with shoyu ramen and miso ramen. Add a ramen egg, green onions, and your favorite vegetables to turn it into a satisfying bowl of ramen.

Although its best known as a ramen topping, there are plenty of other ways to use it. I rarely waste any part of the rolled pork belly. I usually chop the uneven pieces from both ends into small pieces and save them for fried rice, stir-fries, or Chashu Don.

For an easy Chashu Don, serve warm chashu over a rice bowl and drizzle a little of the reduced braising liquid over the top. Add a ramen egg and sliced green onions for a simple but satisfying meal.

Chopped chashu is also delicious tossed through fried rice, stir-fried vegetables, or noodles. You can add thin slices to salads for extra protein or tuck them into wraps with crisp vegetables for something a little different. For a simple Japanese-style meal, serve a few slices with steamed rice, vegetables, and your favorite side dishes.

How to Store and Freeze Chashu

Chashu is a great recipe to make ahead because it stores and freezes well. I keep cooked chashu in the refrigerator for up to 1 week or in the freezer for about 4 weeks.

If you plan to use the chashu within a few days, I prefer to keep the pork whole in its braising liquid in a covered pot or sealed container. The chilled pork is also much easier to cut into clean, thin slices when you are ready to serve it.

For freezing, I slice the chilled chashu into 5 mm (0.2 inch) slices and divide them into useful portions. Place plastic wrap between portions or wrap them individually so you can take out only what you need. Place the wrapped chashu in a freezer-safe ziplock bag, press out as much air as possible, and seal tightly.

You can freeze the pork with a small amount of braising sauce to help keep it moist, but I recommend storing most of the sauce separately. The strained cooking sauce keeps for 1 week in the refrigerator or 1 month in the freezer.

To thaw frozen chashu, transfer the portion you need to the refrigerator and let it thaw slowly. Avoid repeatedly freezing and thawing the pork. Once thawed, warm the slices briefly in hot ramen broth or gently in a pan rather than cooking them for a long time, which can dry out the lean meat.