Pork Chashu Recipe

Trim and tie

Trim excess flaps of skin and any large tough silver skin from the pork belly or shoulder. Roll the pork into a tight log (if using belly) and tie with kitchen twine at 1–1.5 inch intervals to hold shape. Season all over with kosher salt and black pepper.

Sear

Heat 1 tablespoon vegetable oil in a heavy-bottomed skillet over medium-high heat. When shimmering, sear the pork on all sides until golden-brown (about 2–3 minutes per side). This develops flavor and color; don't worry about cooking through.

Combine braising liquid

In a pot large enough to hold the pork snugly (or use a Dutch oven), combine soy sauce, mirin, sake, brown sugar, water, smashed garlic, smashed ginger, green onions, whole peppercorns and bay leaves. Stir until sugar mostly dissolves.

Add pork and simmer

Place the seared pork into the liquid. Bring to a gentle simmer over medium heat, then reduce heat to low so the liquid maintains a bare simmer (small bubbles). Partially cover and simmer gently for 1 hour 15 minutes to 1 hour 30 minutes, turning the pork every 20–25 minutes so it braises evenly and absorbs flavor.

Check tenderness

After cooking time, a skewer or chopstick should slide into the center with light resistance (pork will be tender but still sliceable). If not, continue simmering and check every 15 minutes.

Reduce braising liquid (optional)

Remove the pork from the pot and set aside. Increase heat and boil the braising liquid until reduced by about a third to concentrate flavor (5–10 minutes). Taste and adjust sweetness/salt: add up to 1 tablespoon granulated sugar if you want a sweeter tare.

Chill in liquid

Return the pork to the pot (or place in a container) and pour enough reduced braising liquid over to cover at least halfway. Let cool to room temperature, then refrigerate for at least 4 hours, preferably overnight. This chills the fat so slices hold shape and allows flavors to penetrate.

Slice and reheat

When ready to serve, remove pork from refrigerator and discard or reserve strained aromatics from the liquid. To reheat, place pork slices or whole log into gently simmering reserved braising liquid or in warmed ramen broth for 3–5 minutes until heated through. Alternatively, brush slices with a little warmed reduced liquid and briefly sear in a hot pan for a glaze (30–45 seconds per side).

Serve

Slice pork into 1/4 to 1/2-inch thick rounds. Arrange on ramen or alongside rice. Drizzle a small amount of reduced braising liquid or a teaspoon of sesame oil if desired. Keep any extra tare refrigerated for up to 1 week.

Make an ice bath (optional step during cooling)

If you want the slices to set quickly for clean cutting, prepare an ice bath by filling a bowl with cold water and ice. After an initial short cool at room temperature, briefly (1–2 minutes) immerse the sealed pork (or wrapped pieces) to firm the fat, then return to refrigerator to chill thoroughly.