How to Cook Pork for Ramen: Tips and Tricks for Delicious Pork Toppings

Ramen is a Japanese noodle soup that has become beloved worldwide for its complex and savory broth, chewy noodles, and variety of flavorful toppings. One of the most popular and traditional toppings for ramen is chashu – tender braised or roasted pork belly or loin. The rich, melt-in-your-mouth pork pairs perfectly with the broth and noodles.

While chashu pork was originally inspired by Chinese char siu barbecue pork, it has evolved into its own Japanese specialty. Making chashu at home may seem intimidating, but it’s actually quite easy with the right techniques. Here we’ll walk through different ways to cook pork for ramen toppings, from braising and roasting to quick pan-frying.

Braised Chashu Pork Belly

Braising pork belly into chashu is the most traditional preparation It yields incredibly tender, fall-apart meat infused with flavor from the braising liquid known as “tare”.

To make chashu by braising, start by buying a 1-2 pound slab of skinless pork belly. Pork shoulder can also work.

Trim off any excess fat or meat to create a rectangle Roll up the pork lengthwise and tie it into a log shape with butcher’s twine, This helps the pork hold its shape,
Next, sear the rolled pork belly on all sides in a pan to render fat and build flavor.
Place the seared pork in a saucepan or braising liquid. The liquid should cover half to two-thirds of the pork.
For the braising liquid, combine soy sauce, mirin, sake, sugar, and aromatics like sliced ginger and garlic.
Bring the liquid to a gentle simmer, then braise the pork for 1-3 hours until fork tender. Turn the pork a few times while braising.
Once cooked through, remove the pork from the liquid and chill completely in the fridge. Reserve the braising liquid.
Once chilled, slice the pork into rounds and return to the liquid overnight or up to 2 days to absorb even more flavor.
When ready to use, quickly pan fry the slices to caramelize and serve over ramen.

Braising develops amazing depth of flavor and tenderizes the pork beautifully. While it takes several hours from start to finish, most of it is hands-off cooking time.

Roasted Chashu Pork Loin

Pork loin is a leaner cut that also works well for chashu with a modified cooking method. Roasting is quicker than braising and yields delicious results.

Start with a 1-2 pound pork tenderloin or center cut pork loin roast.
Make a marinade using similar flavorings as the braising liquid – soy sauce, mirin, sake, brown sugar, garlic, ginger, sesame oil.
Place the pork in a zip top bag with the marinade and refrigerate 1-2 hours or up to overnight.
When ready to cook, preheat the oven to 350°F. Place the marinated pork on a rack in a roasting pan.
Roast for 25-40 minutes until the internal temperature reaches 145°F.
Remove pork from the oven, tent with foil and let rest 10 minutes before slicing into rounds.
You can keep the slices refrigerated in the leftover marinade until ready to quickly pan fry and serve over ramen.

Roasting develops great flavor in less time while still keeping the pork juicy. Marinating helps season the lean meat.

Pan Fried or Grilled Pork

For an even quicker pork topping, you can simply pan fry or grill pork loin or pork belly slices after marinating.

Cut pork loin or belly into 1/4 to 1/2 inch slices.
Marinate for just 20-30 minutes in a zip top bag in the fridge.
Heat a skillet with oil over medium high heat. Add the pork slices in batches and fry for 2-3 minutes per side until nicely browned.
You can also grill the marinated pork slices for 2-3 minutes per side.
Serve the hot, crispy pork over your ramen.

While this doesn’t have the rich depth of braised or roasted pork, it’s super quick and easy when you’re in a hurry. Marinating adds lots of flavor.

Homemade Chashu Marinade Ideas

The marinade is key for infusing pork with flavored before cooking into chashu. You can buy ready-made chashu marinades at Asian grocery stores for convenience. But making your own allows you to customize flavors.

Here are some chashu marinade ingredient ideas to mix and match:

Soy sauce – use an equal mix of regular and low sodium for balanced flavor
Mirin – sweet Japanese rice wine adds hint of sweetness
Sake – Japanese rice wine contributes complexity
Brown sugar or honey – for touches of sweetness
Sesame oil – nutty, aromatic flavor
Ginger – fresh or minced ginger packs a punch
Garlic – garlic amplifies umami
5 spice powder – if you want a Chinese barbecue flavor
Sesame seeds – toasted sesame seeds provide nuttiness
Green onions – sliced green onions give freshness

Experiment to create your own signature chashu marinade. Reduce or omit sugar for low-carb diets. Play with different aromatics.

Serving Chashu Pork on Ramen

Once your chashu pork is cooked, there are a few ways to incorporate it into bowls of fresh ramen.

For full slices, pan fry the chashu in a little oil for 1-2 minutes per side to caramelize the outside. Lean chashu may need a splash of mirin, sake, or water to steam.
You can also quickly grill or torch the slices to reheat.
For diced chashu, simply stir fry pieces over high heat for 1-2 minutes until slightly crispy on the edges.
Top each bowl of ramen with slices or pieces of hot chashu pork.
Garnish with chopped green onions, simmered bamboo shoots, marinated eggs, sesame seeds, and nori.
Ladle over the hot broth right before serving so the pork stays crispy.
For a richer broth, stir in some of the reserved braising liquid.

With its complex sweet-savory flavor and melt-in-your-mouth texture, homemade chashu pork is an incredible topping for any bowl of ramen. The cooking method depends on the time you have – braise for ultimate flavor, roast for fast convenience, or quickly pan fry marinated slices when you’re in a real hurry. Either way, your homemade chashu will bring your ramen to the next level.

Make Perfect CHASHU Pork for Ramen | Japanese Braised Pork Belly

FAQ

How to cook meat to put in ramen?

Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Stir-fry half of beef 1 to 2 minutes or until beef reaches an internal temperature for medium rare (145°F), stirring occasionally. Remove from skillet. Repeat with remaining 1 teaspoon oil and beef.

What kind of pork is used for ramen?

Chashu pork is most commonly made using pork belly, which helps it get to that super delicious, melt-in-your-mouth level of tender thanks to the fat content. If you can’t get your hands on pork belly though, you can use pork shoulder or pork loin for your chashu pork.

How to cook salt pork for ramen?

Preheat oven to 310 degrees F. Rub pork belly all over with salt and pepper then place on a rack above a baking sheet into the oven to cook for 90 minutes to 2 hours or until pork belly is cooked through. Turn oven to hottest temperature and blast belly to get crispy skin for 10-20 minutes.

How to make pork top ramen better?

Bacon and a soft-boiled egg add flavor to ramen and are easy to prepare. If you don’t want to commit to slow-roasting some pork belly, simply add some thick-cut bacon and a soft-boiled egg to your basic ramen recipe to instantly add flavor.

How do you cook pork for Ramen in a pan?

To cook pork for Ramen in a pan, place the pork in a hot skillet and brown it, stirring frequently. Cook until the liquids in the pan evaporate and the pork is cooked through. Turn off the heat and add in the prepared sauce, stirring to coat the pork. Leave the pan on the warm burner. In a large pot, bring water to a boil and cook the ramen for 3 minutes, or until tender.

How do you cook pork ramen noodles?

First, cook the pork in a skillet with the prepared sauce, stirring to coat it. Leave the pan on the warm burner. Next, bring a large pot of water to a boil and cook the ramen noodles for 3 minutes, or until tender. Drain the noodles and add them to the skillet. Toss the noodles with the pork and sauce to coat.

How should pork Ramen be eaten?

To eat pork Ramen, first slice the pork thin into coins. Next, divide the noodles between bowls and pour in warmed ramen stock. Top each bowl with some pork, an egg, veggies, and a drizzle of sesame oil and sesame seeds. You can eat it by mixing all the ingredients together in the bowl. You can also add soy sauce and chili oil if desired!

How do you prepare and eat pork tenderloin Ramen?

To prepare and eat pork tenderloin Ramen, first slice the pork tenderloin into thin slices. Divide the ramen noodles and broth into two bowls. Add the enoki mushrooms and blanched greens over the hot broth in each bowl. Top it off with the pork slices, a jammy egg, cut in half, and the chopped spring onions. Enjoy!