Chashu pork has become synonymous with ramen, the hearty Japanese noodle soup that has taken the world by storm Those melt-in-your-mouth slices of braised pork belly elevate a bowl of ramen from great to transcendent. But what exactly is chashu pork? How did it become a ramen staple? And can you make it at home? This article will explain everything you need to know about chashu pork
What is Chashu Pork?
Chashu pork is a Japanese braised pork belly dish that’s a beloved topping for ramen. It’s made by slowly simmering pork belly in a sweet and salty broth until fork tender. The resulting meat is salty, sweet, fatty, and melts in your mouth.
While chashu resembles Chinese char siu it’s been adapted over the years into a uniquely Japanese specialty. Char siu uses pork shoulder roasted with a thick marinade. Chashu uses pork belly braised in a soy sauce mixture with sake and sugar.
A Brief History of Chashu Pork
Chashu pork originated from the Chinese roasted pork dish called char siu. Char siu likely came to Japan around the same time as ramen in the late 19th or early 20th century. Over time, Japanese cooks transformed char siu into a braised pork belly dish with a distinct flavor profile.
In Japan, chashu became an essential component of ramen Its melt-in-your-mouth texture and rich flavor complements the chewy noodles and broth perfectly While some ramen restaurants still serve chashu in slabs, it’s more commonly rolled and tied to preserve moisture during braising.
Today, chashu remains an integral part of ramen. Chefs are also continuing to innovate with new chashu recipes and cooking methods. But its origins and importance in ramen are a reminder of the ongoing cultural exchange between China and Japan.
How Chashu Pork Differs from Chinese Char Siu
Although chashu and char siu share a common ancestry, they diverge in ingredients, preparation, flavor, and texture.
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Ingredients: Char siu uses pork shoulder. Chashu uses pork belly.
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Cooking Method: Char siu is roasted or grilled. Chashu is braised.
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Flavor Profile: Char siu is smoky and sweet with a bright red color. Chashu is richer, saltier, and seasoned with ginger and garlic.
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Texture: Char siu is usually chewy. Chashu is tender and falls apart.
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Prep Time: Char siu requires lengthy marinating. Chashu can be made in just a few hours of braising.
While both dishes have their merits, chashu’s melt-in-your-mouth texture makes it ideal for topping bowls of piping hot ramen.
Step-by-Step Guide to Making Chashu Pork at Home
Making chashu pork seems intimidating but it’s straightforward with these steps:
1. Prepare Ingredients
- 2 lb boneless pork belly slab
- Soy sauce, sake, sugar, garlic, ginger, scallions, shallot
- Butcher twine
2. Roll and Tie the Pork Belly
- Roll pork belly lengthwise with the skin facing out
- Tie at 3/4 inch intervals to secure shape
3. Sear the Pork Belly
- Sear all sides in a pan until evenly browned
4. Simmer in Braising Liquid
- Add seared pork belly to braising liquid
- Simmer covered in a 275°F oven for 3-4 hours
5. Chill and Slice
- Chill pork in braising liquid overnight
- Slice into thin rounds
6. Reheat and Serve
- Reheat slices in broth or blowtorch to add char
- Add to ramen or enjoy on their own!
With the right method, you can enjoy restaurant-quality chashu pork at home.
Handy Tips for Cooking with Chashu Pork
Follow these tips when making chashu pork for perfect results:
- Roll pork belly to decrease surface area and retain moisture
- Leave rind on to insulate meat and keep it tender
- Simmer at 180-190°F so pork cooks gently without overdrying
- Chill overnight to enhance flavor and make slicing easier
- Reheat in broth to infuse pork with more flavor
- Torch the surface for added charred flavor and crispy bits
Applying these best practices will help you achieve the ideal balance of moist, tender, and flavorful chashu pork.
Creative Ways to Use Leftover Chashu Pork
Leftover chashu is a wonderful problem to have! Here are some delicious ways to use up those extras:
- Slice into pork belly buns with spicy mayo, pickles, and cucumbers
- Dice and add to fried rice or egg fried rice
- Layer on a rice bowl with a soft boiled egg
- Chop and fold into savory pancakes with scallions
- Toss with noodles or pasta and greens for a chashu noodle salad
- Stuff into dumplings or spring rolls
- Crumble into a kimchi fried rice
- Fold into an omelette with veggies
With so many options, you’ll look forward to having leftovers after making a batch of chashu pork!
Frequently Asked Questions About Chashu Pork
What cut of pork is used for chashu?
Chashu is traditionally made with pork belly. The fat content and marbling make it ideal for braising into tender, flavorful meat.
Is chashu roasted or braised?
Chashu is braised, not roasted. Braising in liquid at a low temperature results in moist, fall-apart pork belly.
How long does chashu pork take to make?
Chashu takes about 3-4 hours to braise, plus overnight chilling. Total time is around 15 hours, but active cooking time is under 2 hours.
Can I use pork shoulder or butt for chashu?
You can, but pork belly is ideal. Shoulder and butt are leaner and may end up a bit dry compared to belly.
How do I reheat chashu pork?
Reheat slices in the braising liquid, the ramen broth, or use a blowtorch to sear the exterior.
How long does chashu pork last?
Chashu will keep 5-7 days refrigerated. The braising liquid keeps for up to a month refrigerated or 6 months frozen.
An Indispensable Component of a Great Bowl of Ramen
While chashu pork originated centuries ago in China, it has become firmly rooted in Japanese ramen culture. The rich, salty, sweet pork belly perfectly complements the other components of a bowl of ramen. Taking the time to properly braise chashu pork results in the tender, melt-in-your-mouth texture that sets a transcendent bowl of ramen apart. With a few simple ingredients and some patience, you can elevate your homemade ramen with this Japanese specialty.