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
- Ramen Shop
- The Bowl Shop
- serves 8
- recipe says 12 hr
- Stews & Braises
Three ways to read this recipe
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 belly | roll skin-out, tie at 1-in intervals | brown all over 8 min | braise 3 hr at a tremble, turning | chill 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 | ||||
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 min1 of 4 steps gives no time
- Needs you
- about 8 min
- If you get it wrong
- Forgiving — warm belly tears under a knife, so the eight-hour chill in its own liquid is not optional if you want thin slices
roll skin-out, tie at 1-in intervals
not timedfrom the start
brown all over 8 min
8 minneeds youfrom the start
braise 3 hr at a tremble, turning
3 hrwalk away8 min in
chill in the liquid 8 hr, then slice thin
8 hrwalk away3 hr 8 min in
- needs you
- you can walk away
- never timed
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, The Bowl 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
>> slack: forgiving — warm belly tears under a knife, so the eight-hour chill in its own liquid is not optional if you want thin slices
>> step: The braising liquid comes out of this a tare — one preparation, two jobs, and both are worth keeping.
The braising liquid comes out of this a tare — one preparation, two jobs, and both are worth keeping.
>> step: roll skin-out, tie at 1-in intervals
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{}.
>> step: brown all over 8 min
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.
>> step: braise 3 hr at a tremble, turning
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.
>> step: chill in the liquid 8 hr, then slice thin
Chill @&(~1)chāshū{} in its liquid ~chill{8%hr}, then untie the log and slice it into 1/8-inch rounds. Strain the liquid and reduce it by half for a chāshū tare.