Braised Pork Shoulder (negi Chashu) Recipe

Trim, tie, and season

Trim excess large flaps of fat from the pork shoulder but leave a good layer for flavor. Roll or fold the shoulder into a compact loaf shape and tie evenly with kitchen twine at 2–3 cm intervals to hold shape during braising. Pat dry, then rub all over with kosher salt and freshly ground black pepper. Let sit at room temperature for 20–30 minutes while you prepare the braising liquid.

Sear the pork

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the neutral oil and heat until shimmering. Sear the pork on all sides until well browned (about 3–4 minutes per side). Use tongs to roll and brown ends so you develop an even brown crust. Remove pork and set aside.

Prepare aromatics and tare

In the same pot, reduce heat to medium. Add the sliced ginger, crushed garlic, halved Japanese leeks, and optional scallions. Sweat the aromatics for 2–3 minutes until fragrant but not burned, scraping up brown bits from the bottom of the pot. Pour in the sake and let it simmer for 1 minute to burn off alcohol. Add mirin and let it briefly reduce (about 30–60 seconds).

Add soy, water and sugar

Return the seared pork to the pot. Add soy sauce, water, and sugar so the liquid comes about two-thirds of the way up the pork (do not fully submerge the tied roast). Bring to a gentle simmer over medium-low heat. The liquid should barely simmer; you want small bubbles, not a rolling boil. Spoon some hot liquid over the pork once or twice to distribute flavor.

Braise low and slow

Cover the pot with a lid cracked slightly to allow steam to escape. Simmer gently for 2 to 2 1/2 hours, turning the pork every 30 minutes so it braises evenly and absorbs flavor. The pork is done when a skewer or fork slides into the center with little resistance and the internal temperature reaches about 88–92°C (190–198°F) for shreddable, very tender texture. If you prefer sliceable chashu, stop at 82–85°C (180–185°F).

Reduce and rest

Carefully remove the pork to a cutting board and tent loosely with foil. Strain the braising liquid into a saucepan, discarding solids (ginger, garlic, leeks). Bring the strained liquid to a boil and reduce until slightly thickened and glossy — about 10–15 minutes — until you have approximately 150 ml of concentrated tare. Taste and adjust with a little sugar or soy if needed. Cool slightly.

Glaze and chill for neat slicing

Brush some of the warm reduced tare over the pork to glaze the surface. If you want clean slices, allow the pork to cool to room temperature, then refrigerate for at least 2 hours or preferably overnight; chilling firms the fat and makes slicing easier.

Slice and reheat

When ready to serve, slice the pork into 6–8 mm thick rounds. To reheat, warm a little of the reserved tare in a skillet over low heat, add the slices and warm gently for 1–2 minutes per side to heat through and re-glaze. Optionally finish with a few drops of sesame oil for shine and aroma.

Serve

Arrange 2–3 slices of negi chashu per serving (adjust to appetite) on bowls of ramen, rice bowls, or as a side. Spoon additional tare over the meat. Top with finely sliced negi (Japanese leek) or scallion, and halved soft-boiled eggs if using. Use remaining tare to season broth or as a dipping sauce.