Japanese-Style Chashu Pork
Tonkotsu Ramen
Master the art of authentic Chashu with this slow-braised, melt-in-your-mouth pork belly. A patience-rewarding essential for the perfect bowl of Tonkotsu ramen.
Chashu is the soulful heart of a great bowl of ramen, requiring time and care to achieve the perfect balance of tender, succulent meat and melt-in-your-mouth fat. By rolling the pork belly into a tight cylinder and slowly braising it in a rich blend of aromatics, soy, and spices, you create the signature spiral slices that define high-quality Tonkotsu. While the process spans over 24 hours to ensure the best texture, the result is a deeply savory, caramelized topping that elevates homemade noodles to restaurant quality.
Ingredients
- 1 kg pork belly strip
- 2 tbsp cooking wine
- 100 ml light soy sauce
- 50 ml dark soy sauce
- 30 g rock sugar
- 1 tbsp white sugar
- 1 tsp salt
- 3 stalks green onion
- 30 g ginger
- 1 tsp Sichuan peppercorns
- 2 pieces star anise
- 2 pieces bay leaves
- 2 tbsp vegetable oil
- 4 servings Tonkotsu ramen noodles
- 4 ajitsuke tamago (marinated soft-boiled eggs)
- to taste sliced green onions
Instructions
- 1Prepare the pork belly
Lay the strip of raw pork belly flat on a clean cutting board, ensuring it is positioned for easy rolling.
Tip: Pat the pork belly dry with a paper towel to make it easier to handle. - 2Roll the pork belly
Using both hands, tightly roll the strip of raw pork belly into a compact cylinder. A tight roll ensures the Chashu holds its shape during braising.
Tip: Keep the roll as tight as possible; this prevents it from falling apart in the pot. - 3Tie the pork roll
Secure the rolled pork belly by tying it tightly with cooking twine. Knot the string firmly to maintain the cylindrical shape throughout the cooking process.
Tip: Ensure the twine is tied securely so the meat doesnt expand too much while cooking. - 4Sear the pork
Heat oil and rock sugar in a pan, then sear the tied pork rolls until the surface develops a deep, golden-brown color. This caramelization adds significant flavor.
Tip: Sear on all sides to ensure even browning and a better texture for the final slice. - 5Add aromatics and seasonings
Add green onion, ginger, bay leaves, Sichuan peppercorns, star anise, cooking wine, light soy sauce, dark soy sauce, white sugar, and salt to the pan with the seared pork.
Tip: Layering these aromatics builds the base for a rich and complex braising liquid. - 6Braise the pork
Pour enough water into the pan to cover the pork rolls. Bring to a boil, then reduce heat and simmer for one hour to tenderize the meat.
Tip: Keep the heat low during the simmer to ensure the meat becomes succulent and tender. - 7Slice the chilled Chashu
Take the fully chilled pork roll out of the refrigerator and remove the strings. Using a sharp knife, carefully slice the roll into thick, uniform pieces, revealing the beautiful spiral of the meat and fat layers. The chilling process is crucial here as it allows the pork fat to firm up, ensuring clean, intact slices.
Tip: If the knife begins to stick, wipe the blade with a warm, damp cloth between cuts to ensure smooth, clean edges. - 8Assemble the ramen bowl
To serve, place your prepared Chashu slices generously over a bowl of steaming hot Tonkotsu ramen. Add an ajitsuke tamago (marinated soft-boiled egg) and your choice of garnishes. The heat from the broth will slightly warm the fat in the Chashu, making it melt-in-your-mouth tender.
Tip: Place the Chashu slices skin-side up for the best visual presentation, and let them rest in the broth for a few seconds before eating to absorb the flavors.
