Chashu Pork (Japanese Braised Pork Belly)
20m prep 5h cook 5h ready
8 servings Ask your butcher to roll and tie the pork belly for you if possible. If that’s not an option, rolling the belly is much easier with two people: One person holds the belly in place while someone else ties it with butcher’s twine. Chashu pork is perhaps best known for its role as a garnish for ramen, but leftovers can be used anywhere from sandwiches to stir-fries. (Simply slice to the desired thickness and griddle until browned and heated through.) Preheat the oven to 250°F.
Let's Cook
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Step 1.
Tightly roll into a cylinder with the skin side facing out, and tie at 2-inch intervals: One 2-pound slab pork belly, skin attached
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Step 2.
Bring to a simmer in a Dutch oven: 1 cup sake; 1 cup mirin; ¼ cup soy sauce; 5 garlic cloves, smashed; 1 bunch green onions, whole
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Step 3.
Add the pork belly, cover, and transfer to the oven. Cook until a skewer into the center of the meat offers very little resistance, 4 to 5 hours.
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Step 4.
Allow the meat to rest for 20 minutes before slicing very thin. Reserve the cooking liquid, discarding the green onions. Once cool, skim off the fat and use as a seasoning for the broth used to make ramen, rice dishes, or other braises.
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