If you’re a fan of ramen, then you’ve probably heard of chashu pork.
This melt-in-your-mouth topping is a staple in ramen houses throughout Japan, and for good reason.
But what exactly is chashu pork? Is it the same as Chinese char siu? And can you make it at home?
In this article, we’ll dive into the details of this savory and sweet braised pork dish, and give you all the information you need to know about chashu pork.
So grab a bowl of ramen and let’s get started!
What Is Chashu Pork?
Chashu pork is a Japanese dish made by slowly braising pork belly in a sweet and savory soy sauce broth. It’s a popular topping for ramen, but can also be enjoyed on top of rice or as a standalone dish.
While chashu pork may have originated from the Chinese dish char siu, it has undergone some major alterations over the centuries. Unlike char siu, which is made by roasting slices of pork shoulder with a thick, sweet marinade, Japanese chashu is made with pork belly and simmered in a sauce seasoned with soy sauce, sake, and sugar.
The result is a tender, salty, sweet, fatty, melt-in-your-mouth slice of pork belly that’s an essential component of a perfect bowl of ramen.
The History Of Chashu Pork
The history of chashu pork is rooted in the Chinese dish char siu, which is a Cantonese-style of barbecued pork. Char siu is typically made by roasting slices of pork shoulder with a thick, sweet marinade made from honey, five-spice powder, hoisin sauce, dark soy sauce, and red food coloring.
The Japanese version of chashu pork, on the other hand, is made with pork belly and simmered in a sauce seasoned with soy sauce, sake, and sugar. This difference in ingredients and cooking techniques has led to the creation of a unique Japanese dish that has become a staple in ramen shops across Japan.
Over time, chashu pork has become an essential component of a perfect bowl of ramen. The tender, salty, sweet, fatty, melt-in-your-mouth slice of pork belly adds depth and richness to the broth and complements the chewy noodles perfectly.
Today, chashu pork continues to evolve as chefs experiment with new ingredients and techniques to create their own unique versions of this classic Japanese dish. However, its roots in Chinese cuisine serve as a reminder of the rich cultural exchange between China and Japan that has been ongoing for centuries.
Chashu Pork Vs. Chinese Char Siu
While chashu pork and Chinese char siu share some similarities, they are two distinct dishes with different preparation methods and flavor profiles.
Chinese char siu is typically made with pork shoulder that is marinated in a sweet sauce made with honey, soy sauce, sugar, five-spice powder, rice wine, and hoisin. The pork is then roasted or grilled until it is glazed and cooked through. The result is a chewy texture with a smoky flavor and a bright red color from the use of sappan wood chips or red food coloring.
On the other hand, Japanese chashu is made with pork belly that is simmered in a sweet and salty mixture seasoned with soy sauce, sake, sugar, ginger, and garlic. The pork belly is braised low and slow until it becomes tender and falls apart easily. The result is a melt-in-your-mouth texture with a rich and unforgettable flavor.
In terms of preparation, char siu requires marinating the pork overnight while chashu can be prepared more quickly by braising the pork for several hours. Both dishes are relatively easy to make and require only a few simple ingredients.
In terms of flavor, char siu has a chewy texture with a smoky flavor and a bright red color while chashu has a melt-in-your-mouth texture with a rich and unforgettable flavor profile that includes ginger and garlic.
How Is Chashu Pork Made?
Making chashu pork requires a bit of patience and attention to detail. First, a 2-pound slab of boneless pork belly with the skin on is needed. The pork belly is then rolled into a log and tied with kitchen twine to hold its shape during the braising process.
Next, a flavorful broth is prepared using scallions, garlic cloves, ginger, shallot, soy sauce, sake, and sugar. The pork belly log is then submerged in the broth and simmered over low heat for several hours until it becomes tender and infused with flavor.
Once the pork belly is cooked, it’s removed from the broth and allowed to cool slightly before being seared in a hot skillet to crisp up the outer skin. It’s important to keep an eye on the searing process to prevent burning.
Finally, the chashu pork is thinly sliced and served as a topping for ramen or other dishes. The leftover broth can be strained and used as a flavorful soup base for ramen or other noodle dishes.
Cooking With Chashu Pork
Cooking with chashu pork can seem intimidating, but it’s actually quite simple. To make your own chashu pork, you’ll need a few key ingredients: a 2-pound slab of boneless pork belly, soy sauce, sake, sugar, scallions, garlic, ginger, and vegetable oil.
To start, preheat your oven to 325°F. Heat up some vegetable oil in a deep, oven-proof pan or Dutch oven over high heat. Once the oil is hot, add the pork belly and sear it on all sides until it’s evenly golden in color. This should take about 2 minutes per side.
Next, pour over a mixture of soy sauce, sake, and sugar. Add in some chopped scallions, garlic cloves, and sliced ginger. Then top up with extra water until at least half the pork belly is submerged. Cover with a lid and cook in the oven for 3 hours, turning the pork every half an hour.
Alternatively, you can cover the pan and reduce the heat to low on the stovetop and simmer for 3 hours, turning every half an hour. Once the pork is tender and cooked through, remove it from the sauce and let it rest for a few minutes before slicing it into thin pieces.
Now that you have your chashu pork ready to go, it’s time to enjoy it! Add it as a topping to your favorite bowl of ramen or serve it on top of rice. You can also enjoy it as a standalone dish or use it as a filling for sandwiches or wraps.
Making Chashu Pork At Home
Making chashu pork at home is easier than you might think. Here’s a step-by-step guide to creating your own delicious chashu pork:
1. Start by preparing your ingredients. You will need a 2-pound slab of boneless pork belly with the skin on, 6 scallions roughly chopped, 6 whole garlic cloves, a 2-inch knob of ginger roughly sliced, and one whole shallot split in half (skin on).
2. In a large pot or Dutch oven, combine the braising liquid ingredients and bring to a simmer. The braising liquid should consist of soy sauce, sake, mirin, sugar, and water.
3. While the braising liquid is simmering, sear the pork belly on a cast-iron pan until the skin is crispy and browned.
4. Once the pork belly is seared, transfer it into the pot with the braising liquid and cook covered for 1 hour. Be sure to skim off any foam that forms while cooking.
5. After an hour has passed, remove the lid and increase the heat to medium-high. Cook for another 15-20 minutes to thicken up the liquid, making sure to watch closely and avoid burning.
6. Once the chashu pork is cooked, remove it from the pot and let it cool slightly before slicing it thinly.
7. Serve your chashu pork on top of a bowl of ramen or rice for a delicious and authentic Japanese meal.
Tip: For an extra flavor boost, you can also add peeled hard-boiled eggs into the braising liquid to create flavorful ramen eggs.
With this guide, you can now enjoy delicious homemade chashu pork that’s just as good as what you would find at your favorite ramen restaurant!
