How to Make Authentic Chashu Pork for Ramen, with Three Different Cuts of Pork

pork belly

🥗Healthier: pork loin

💰Cheaper: chicken thighs

Pork loin is leaner, while chicken thighs offer a more affordable option.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake, while tamari is gluten-free.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar + sugar mimics mirin's sweetness with fewer calories.

sake

🥗Healthier: dry white wine

💰Cheaper: rice vinegar

Dry white wine provides a similar flavor profile at a lower cost.

Slice 50 g of ginger into about 5 mm thick slices without peeling.

Prepare 100 g of green leaves of Japanese green onion or scallion.

Pour 1 liter of water into a large pot.

Add 500 ml of Japanese soy sauce.

Add 100 ml of sake.

Add 100 ml of mirin.

Add 50 g of beet sugar and mix to dissolve.

Put your favorite cuts of pork into the sauce, ensuring they are submerged.

Place a droplet or ceramic plate on top to keep the meat submerged during simmering.

Bring the sauce to a simmer on high heat, then reduce to low heat.

Skim off any foam or impurities that rise to the surface during the first 30 minutes.

Simmer for 2 and 1/2 hours on low heat, checking occasionally.

After 1 and a half hours, remove the rump to keep it chewy and continue cooking the rest for another hour.

Turn off the heat and let the meat cool in the sauce for an hour.

Wrap the chashu in cling wrap and refrigerate overnight for best flavor.

Scoop off the green onion and ginger from the remaining sauce and let the fat coagulate on the surface overnight.

Transfer the cooled sauce into a cleaned soy sauce bottle for storage.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens