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PORK

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CHASHU (ROLLED PORK BELLY)

// MAKES 25 TO 30 ½-INCH-THICK SLICES, DEPENDING ON SIZE OF BELLY

This is the most traditional version of a chashu you will find. Sliced and rolled pork belly is one of the most iconic visuals of a great ramen bowl.

One 5- to 8-pound pork belly

One 4-inch piece skin-on ginger, cut into rough slices

3 star anise

4 tablespoons canola oil (or other high-heat neutral oil)

1¼ cups soy sauce

1¼ cups mirin

1¼ cups sake

½ cup water

2 tablespoons sugar

  1. Preheat the oven to 350°F.

  2. Cut the pork in half to create two square pieces. Roll tightly and secure with butcher twine.

  3. In a cheesecloth sachet, place the ginger and star anise. Tie the sachet and set aside.

  4. In a sauté pan over high heat, heat the oil and sear the outside of the pork belly roll. Set the pork aside in a braising pan.

  5. In a medium saucepan over high heat, bring the soy sauce, mirin, sake, water, and sugar to a boil. Pour the mixture over the seared pork and add the sachet of ginger and star anise.

  6. Place the pork in the oven and braise for 45 minutes. Remove the ginger and star anise sachet and cover the pan with aluminum foil. Reduce the heat to 250°F and braise for 3 hours and 15 minutes more, or until tender. Remove the pork from the oven and allow it to cool. Cool completely in the refrigerator before slicing.

  7. Assemble the bowl according to the recipe instructions.

Note

Reserve the braising liquid for making Soy Marinade Shoyu Tare. This can be made well in advance and stored in the fridge until it’s time to serve.