Chashu - braised pork for ramen and rice bowls

It's chashu that elevates a bowl of ramen from comforting to memorable. Thin slices of pork belly are rolled up and braised in soy, mirin, and ginger for so long that the fat melts to a silky texture, while the meat still holds its shape. Unlike Chinese char siu, chashu is cooked soft and tender rather than crispy, and the braising liquid itself becomes a treasure you absolutely should not discard. It takes time, but almost no effort – the pot pretty much takes care of itself.

• Cuisine: Japanese
• Time: 2-3 hours
• Servings: 4 people
• Difficulty: Medium

Instructions

1. Roll the pork belly tightly into a log, and tie it with butcher's twine at intervals of a couple of centimeters so it holds its shape during braising.
2. Sear the roll thoroughly on all sides in a pot with a little neutral oil until it has a golden crust all around – this adds depth to the flavor.
3. Add soy sauce, mirin, sugar, sliced ginger, whole garlic cloves, spring onions, and water until the meat is almost covered.
4. Bring the liquid to a gentle simmer, cover loosely, and let it simmer very slowly for two to three hours. Turn the meat every half hour so it absorbs flavor and color all around.
5. The meat is ready when a fork easily glides into it. Carefully remove the roll and let it cool.
6. Cut off the twine and slice the meat thinly – it slices cleanest when completely cooled.
7. Briefly warm the slices in a little of the liquid or give them a quick char with a blowtorch for a crispy edge, before placing them on a bowl of ramen or a steaming rice bowl.
8. Spoon some of the glossy liquid over at the end, and cook your ramen noodles according to package instructions.

Tips

• Only slice the meat after cooling – when warm, it falls apart; when cold, it slices cleanly into thin pieces.
• Save the braising liquid as an umami bomb for your ramen broth, or cook peeled eggs in it for marinated ajitama.
• Chashu can be frozen in slices and placed directly on a hot bowl of noodles, where it thaws in minutes.
• If you don't have pork belly, a boneless pork neck can be used in the same way and will be just as tender.