Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chashu Pork Belly Ingredients
Method
Cooking Instructions
- 1
Prepare the Pork Belly
Roll the pork belly tightly and tie it with kitchen twine to keep its shape while cooking.
- 2
Create the Marinade
In a large bowl, combine soy sauce, mirin, sake, sugar, water, and kombu. Mix well until the sugar is dissolved.
- 3
Cook the Pork Belly
In a large pot, place the rolled pork belly and pour the marinade over it. Bring to a simmer over medium heat.
- 4
Simmer
Cover the pot and let it simmer for about 2 to 3 hours, or until the pork is tender. Check occasionally and add more water if necessary.
- 5
Cool and Slice
Once cooked, remove the pork belly from the pot and let it cool. Once cooled, slice it into thick pieces.
- 6
Serve
Serve the chashu pork belly with a drizzle of the marinade and a side of karashi mustard for dipping.
