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Ingredients
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Pork & Marinade
Finishing & Serving
Method
Pork & Marinade
Prepare the pork
Trim excess loose fat from the pork belly so edges are neat but leave a good fat cap for flavor. Roll the belly into a tight log (optional) and tie every 1–1.5 inches with kitchen twine to keep an even shape for slicing. Pat dry and season the surface lightly with 1 tsp kosher salt; let rest 15 minutes at room temperature.
Sear the pork
Heat 1 tablespoon neutral oil in a heavy-bottomed skillet or Dutch oven over medium-high heat. When hot, sear the rolled pork belly on all sides until browned and caramelized, about 2–3 minutes per side. This step builds flavor in the braising liquid.
Prepare braising liquid
In the same pot (wipe excess fat if there is too much, leaving browned bits), add the sliced ginger, smashed garlic cloves, and white parts of the green onions. Add kombu if using. Pour in 1000 ml water, 1 cup soy sauce, 1 cup mirin, 1/2 cup sake and 3 tablespoons sugar. Stir to dissolve sugar and bring to a gentle simmer over medium heat.
Braise the pork
Carefully add the seared pork belly to the simmering liquid so it is mostly submerged; add a weight (a small plate) on top if needed. Reduce heat to low so the liquid holds a gentle simmer (not a boil). Cover partially and simmer gently for 1 hour to 1 hour 15 minutes, turning the pork every 20–25 minutes so it cooks evenly and takes up the braising flavor. The pork should be tender but still hold its shape.
Cool in the braising liquid
Turn off the heat and allow the pork to cool in the braising liquid to room temperature, at least 30 minutes. Cooling in the liquid lets it absorb more flavor and firms the meat for easier slicing.
Finish marinade (optional reduction)
Skim any excess fat from the surface of the braising liquid. Pour roughly 250 ml of the braising liquid into a small saucepan and bring to a brisk simmer until it reduces slightly and thickens into a glossy tare, about 8–12 minutes. Taste and adjust with a pinch of sugar or a splash more soy if needed. Reserve this reduction as chashu tare for glazing/sauce.
Finishing & Serving
Chill and slice
Remove the pork from the braising liquid. For clean, even slices for ramen, wrap the log tightly in plastic wrap or place it uncovered in the refrigerator for at least 1–2 hours (or up to overnight) so it firms fully. When ready, unwrap and slice thinly (3–5 mm) on a sharp knife, using a gentle sawing motion to keep slices intact.
Rewarm and glaze (optional)
To serve warm chashu, briefly reheat slices in a skillet over low heat with 1–2 tablespoons of reserved tare or a splash of the braising liquid until warmed through and lightly glazed, about 30–60 seconds per side. Avoid high heat that will toughen the meat. Alternatively, briefly poach slices in simmering braising liquid for 20–30 seconds to reheat.
Serve
Arrange 3–4 slices per bowl of ramen or serve on a platter. Spoon a little of the reduced tare over the slices for shine and extra flavor. Sprinkle toasted sesame seeds and chopped green onions over the top. Leftover whole chashu keeps in the braising liquid refrigerated for up to 4 days; sliced chashu is best used within 24–48 hours.