Chashu is the melt in your mouth pork belly you put in your ramen noodles!! This tender meat is cooked in a savoury, soy based broth for 2 hours and the result is incredible!
Here is how you do it!


Easy 140 m 4 serving
  • 500g Pork Belly
  • 1 leek or green onion
  • 2 big gloves of garlic
  • 2 slices of fresh Ginger
  • 1 cup Soy Sauce
  • ½ cup Mirin
  • ½ cup Sake
  • ½ cup Water


Special Equipment

  • Butchers twine (Regular twine usually has colour or wax that comes off in your food)


Prep 20 m Cook 120 m
  1. Place the pork belly on a flat surface and season with salt and pepper on both sides.

  2. Roll the meat with the skin facing out and tie it up with the twine.

  3. Fill a pot with water to cover your meat and bring to a boil. Add meat inside and let it boil for a few minutes! Blanching the pork helps in removing excess fat and scum from the meat.

  4. In a large pot combine all ingredients including meat and bring to a boil. Cover the pot with a lid and reduce the heat to low and allow it to slowly cook for 2 hours. If the broth does not cover the meat, simply flip over the meat half way through and continue cooking.

  5. By now your broth must be reduced to a thick sauce. Smells delicious right? Wait we are not done yet!

  6. In a skillet or pot add some olive oil and sear your meat in all sides to create a crispy outer layer.

  7. Remove the butchers twine and let it cool before cutting otherwise it will fall apart. You can even prepare it the night before and keep it in the fridge.

  8. Before adding the chashu in your ramen, turn on the grill and place the pork pieces in the over and let them cook for a few minutes. By grilling your chashu pieces you cook the inner fat and enhance the flavour.

  9. Place the chashu, the ajitama (ramen egg) and other toppings of your choosing onto your ramen and enjoy!! We used Soy Ramen in this recipe. Check it out here