This is the Japanese chashu pork you find served with ramen noodles. Slow-braised pork belly that’s not only great on your ramen noodles but perfect serves with rice or salad…it’s just a super epic pork belly recipe. Serve it with just about anything! LOL
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who’s had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients
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I have been watch so many videos of JAPANESE PORK "CHASHU that I don’t know witch to make 😂 I go ginger Japanese green onions , sake, brown sugar, sake, soy sauce and I so confused for with recipe to fallow ! I have everything to make ramen broth too !
I just did this. It’s cooling down in the refrigerator. I tasted a piece from one end and I am happy. Thank you. By the way, your twining technique is great. I learned a lot from you today.
Ahh yes lid on and low temp. Very descriptive
I want slices on hand for when i make ramen. Can i freeze individual slices after it has cooked?
no. always remove the skin. the pork will be delicate and unless your knife is really really sharp it will make it hard to cut and the skin adds no real value here
Thought I was only going to learn about chashu, but I'm also learning some great shibari skills right now!
Goku's favourite
I tried cooking this last night and I've got some questions. I pulled the pork out of the fridge this morning and the exterior is nowhere near as dark or glossy as yours, I cooked it in a 120c oven for 3 hours, turning every 30 minutes like you said, in a pot with the lid on. Also the braising liquid is still liquid, it hasn't jellified like yours did, did I do something wrong?
you must have had a terible childhood with shoelaces end things
I’m scratching my head because I followed these instructions by the outer layer of my pork belly didn’t look nearly as crisp and dark as yours. Should I have left it in the oven longer? Or brown it more at the beginning?
Is there a substitute for sakki?
Encantadora receta, gracias!
Can freez those so u have some in Stock
I've seen other recipes that sear the pork belly after the braising process rather than before. Does it matter when you sear the pork from a flavour perspective ?
How do you prepare the broth? With the juice from the meat?
I don't understand how people can eat pork and beef that has so much fat. Fat tastes terrible.
I’m going to make a very ghetto version of this using sliced pork belly lol
How long can you freeze the chashu to get eaten later? Will 3 months be okay?
What temp in oven and how long? thank you
Can we use other pork like pork shoulder or pork leg?
Why didn't you season the pork before rolling it up? Why didn't you fry the slices in the pork fat? GAH!
I like how she said one cut and the string unravels, and proceeded to cut it twice on film….
How low is low temp for the oven?
Does anyone know where I can buy the chashu pork belly frozen
Jamie Oliver should have learn from you lol
Jesus, your fingers are longer than my forearm
Gawd Dang
She made it look so easy. I had to battle with my pork belly, it kept unrolling urg
Substitute for the sake?
I really want to try this, looks amazing. So what kind of things could you do with that sauce? Like could you use it for a tare in the ramen itself?
I think it’s worth mentioning: once the pork is rolled, be careful when frying. Wear long sleeves Currently sitting with a cute 2nd degree burn . BUT STILL SO EXCITED FKR TOMORROWS RAMEN!!
I wonder how well this would do in a crockpot set to low… rubs chin
Thx. I'm going to make this tomorrow!!
Might be useful know what temp to set the oven to……
What can be use to substitute the sake?
"wraping it like this means you only have to cut it once" cuts twice
This is my porn: watching delicious cooking videos. I've been binging different recipes and I always thought five spice powder was in this marinade. I guess that's for the Chinese version.
I'm going to the Asian market tomorrow for wood ear mushrooms, pork belly, long beans and daikon radish.
That pork trussing method is genius! Thanks Marion. 💐
haram
i turn the skin into a crunchy topping
Ooof! My mouth needs a towel!🤤🤤🤤
This is I want to make for a long time,
Can we use the slow cook for this instead?
Thank you
How long can you store the liquid in the fridge and/or the freezer?
That looks fucking god tier
failed butchers schooooool