Commercial-Style Japanese Chashu Sauce
Braised Pork

Master the secret to ramen-shop chashu with this commercial-style braising sauce. A perfectly balanced blend of dark soy, brown sugar, garlic, and ginger that transforms rolled pork belly into melt-in-your-mouth perfection.

Ingredients

• 2 large rolls pork belly (rolled and tied)
• 4 cups water or light broth
• 1 cup dark soy sauce
• 1 cup brown sugar
• 1 bowl garlic cloves (crushed)
• 1 bowl ginger (sliced)
• to taste dried red chilies

Instructions

1. 1Add the brown sugar

   

   Begin preparing the commercial chashu sauce by pouring the brown sugar from a metal bowl directly into a large stainless steel pot filled with clear liquid. This creates the sweet foundation essential for the deep flavor of the chashu.

   Tip: Ensure the heat is initially kept low or off to prevent the sugar from scorching at the bottom before it can dissolve.
2. 2Stir until dissolved

   

   Use a large wire whisk to thoroughly stir the liquid in the pot. Continue whisking continuously to ensure the brown sugar dissolves evenly without clumping or sticking to the bottom of the pan.

   Tip: Whisk in a steady circular motion to keep the liquid agitated, speeding up the dissolving process.
3. 3Incorporate dark soy sauce

   

   Carefully pour the dark soy sauce from a measuring pitcher into the pot. As the soy sauce mixes in, it will instantly turn the liquid to a rich, dark color and provide the signature savory depth of the marinade.

   Tip: Pour the dark soy sauce slowly while lightly stirring to integrate it seamlessly into the sweetened water.
4. 4Add the crushed garlic

   

   Add a whole bowl of crushed, raw garlic cloves directly into the dark liquid. The garlic will infuse the chashu sauce with a robust, aromatic pungency as it simmers over the heat.

   Tip: Lightly crushing the garlic rather than mincing it allows the cloves to release their oils without making the final sauce overly cloudy.
5. 5Toss in sliced ginger

   

   Next, pour a bowl of raw sliced ginger into the pot. Ginger provides a crisp, warm bite that cuts through the heaviness of the soy sauce and sugar, creating a perfectly balanced flavor profile.

   Tip: Leaving the skin on the ginger slices adds an extra layer of earthy flavor to your simmered sauce.
6. 6Add dried chilies for heat

   

   Finish the aromatics by adding a small bowl of dried red chili pieces to the mixture. The chilies will impart a subtle, lingering heat that elevates the rich, fatty taste of the chashu pork.

   Tip: If you prefer a milder sauce, keep the dried chilies whole instead of snapping them into pieces, or simply reduce the amount.
7. 7Braise the pork belly

   

   Carefully lower the tied rolls of pork belly into the simmering liquid. Cook over medium-low heat, allowing the pork to braise gently alongside the floating garlic and chili aromatics until the meat is deeply infused with the dark, flavorful sauce and perfectly tender.

   Tip: Periodically turn the pork belly rolls while they simmer to ensure they caramelize and absorb the rich color evenly on all sides.

Storage & Reheating

Burn It Off

Frequently Asked Questions