The perfect chashu (braised pork) for ramen

The perfect chashu (braised pork) for ramen

Course Main Course, Soup
Cuisine Japanese
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Author Connie Veneracion


  • 2 slabs of pork belly each about 6" x 6" and no more than two inches thick
  • 2 tablespoons cooking oil
  • 1/4 cup light soy sauce (I used Kikkoman)
  • 1/4 cup sweet rice wine (sake or mirin)
  • 3 cloves garlic
  • 1/2 onion
  • 4 slices ginger
  • 2 cups pork bone broth (do not substitute water)


  • Lay the pork belly flat, skin side down. Roll it into a log. Using a piece of kitchen twine, tie up the pork tightly so that it retains its shape during the long cooking time. Repeat for the other piece of pork belly.
  • Heat the cooking oil in a frying pan. Sear the rolled pork on all sides. Roll them around the hot oil so that every inch of the surface is browned. Alternatively, deep fry them for about two minutes.
  • Place the browned pork in the slow cooker. Add the rest of the ingredients. Set the slow cooker to LOW and leave the pork to cook for 8 hours.
  • Turn off the cooker and leave the pork to continue braising until cool.
  • Transfer the pork and braising liquid to a covered container and chill for at least four hours (overnight is recommended).
  • Slice the chilled pork thinly. The slices can go directly on bowls of ramen.