Chāshū

also called chashu · chāshū · char siu pork for ramen · チャーシュー · 叉焼 · rolled pork belly · braised pork belly for ramen · ramen pork · nibuta

The table

The braising liquid comes out of this a tare — one preparation, two jobs, and both are worth keeping.
3 lb(1.35 kg; skinless, in one rectangular slab)pork bellyroll skin-out, tie at 1-in intervalsbrown all over 8 minbraise 3 hr at a tremble, turningchill in the liquid 8 hr, then slice thin
2 tsp(10 g)kosher salt
1 Tbs(15 mL)neutral oil
1 cup(240 mL)soy sauce
1 cup(240 mL)sake
1/2 cup(120 mL)mirin
1/3 cup(70 g)granulated sugar
6 cloves(crushed)garlic
2 in(sliced)fresh ginger
3 stalksscallions
2 cups(480 mL)water
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.14 things to get out.

Pans and tools

Before anything else

2roll skin-out, tie at 1-in intervals

3brown all over 8 min

goes in with what step 2 made

4braise 3 hr at a tremble, turning

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 11 hr 8 mintwo waits that overlap count once
Needs you
8 minof the steps that give a time

One of the 4 steps never says how long it takes, so both numbers are floors. The recipe itself says 12 hr.

  1. roll skin-out, tie at 1-in intervals

    not timedfrom the start

  2. brown all over 8 min

    8 minneeds youfrom the start

  3. braise 3 hr at a tremble, turning

    3 hrwalk away8 min in

  4. chill in the liquid 8 hr, then slice thin

    8 hrwalk away3 hr 8 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need Dutch oven · kitchen twine

Goes with

See how it is written
>> title: Chāshū
>> category: Stews & Braises
>> tags: pork, japanese, braise, ramen, make-ahead
>> counters: Ramen Shop
>> aka: chashu, chāshū, char siu pork for ramen, チャーシュー, 叉焼, rolled pork belly, braised pork belly for ramen, ramen pork, nibuta
>> pairs-with: shoyu-tare, tonkotsu-ramen, shoyu-ramen, shio-ramen, miso-ramen
>> servings: 8
>> time: 12 hr
>> step.1: The braising liquid comes out of this a tare — one preparation, two jobs, and both are worth keeping.
>> step.2: roll skin-out, tie at 1-in intervals
>> step.3: brown all over 8 min
>> step.4: braise 3 hr at a tremble, turning
>> step.5: chill in the liquid 8 hr, then slice thin

The braising liquid comes out of this a tare — one preparation, two jobs, and both are worth keeping.

Roll @pork belly{3%lb}(1.35 kg; skinless, in one rectangular slab) into a tight log with the grain running the length of it, rub it with @kosher salt{2%tsp}(10 g), and tie it at 1-inch intervals with #kitchen twine{}. Tied loosely it unrolls in the pot and the slices fall apart; tied properly it cuts into rounds that hold together on top of a bowl.

Brown @&(~1)tied pork{} in @neutral oil{1%Tbs}(15 mL) in a heavy #Dutch oven{} ~brown{8%min}, turning it onto every face until the whole outside is deep gold.

Braise @&(~1)browned pork{} in @soy sauce{1%cup}(240 mL), @sake{1%cup}(240 mL), @mirin{1/2%cup}(120 mL), @granulated sugar{1/3%cup}(70 g), @garlic{6%cloves}(crushed), @fresh ginger{2%in}(sliced), @scallions{3%stalks} and @water{2%cups}(480 mL), covered, at a bare tremble ~braise{3%hr}, turning it every 45 minutes so every face spends time under the liquid. It is done when a skewer goes through the middle with no resistance at all.

Chill @&(~1)chāshū{} in its liquid ~chill{8%hr}, then lift the log out, untie it and slice it into 1/8-inch rounds — warm belly tears under a knife and cold belly cuts clean, so this is not a step to hurry. Strain the liquid it sat in and reduce it by half: that is a chāshū tare, and two spoonfuls of it will season a bowl on its own.