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Chashu Pork Belly

Come try my Chashu Pork Belly recipe, a delightful twist on the classic Japanese dish that’s sure to leave your taste buds craving for more! Tender pork belly is braised in a sweet and savory soy sauce broth, perfect to enjoy with your preferred bowl of rice. It’s a quick chashu pork recipe that deviates from the traditional twine-wrapped method, ensuring you savor mouthwatering flavors without the hassle!

Chashu pork belly served on a white plate being picked up with a pair of chopsticks.

Why I Love This Recipe

I love this Chashu Pork Belly recipe for its simplicity and accessibility, making a cherished Japanese classic easy for everyone to enjoy! Crafted from tender pork belly, it offers a delightful fusion of flavors that bring comfort and satisfaction to each bite. I start by searing the pork belly to perfection, then slow-cooking using my low and slow technique in a flavorful braising liquid, allowing the meat to absorb all the delicious flavors! The result is tender, juicy pork belly with a delightful texture contrast that’s truly mouthwatering that I promise you will be hooked on!

The taste of my Chashu Pork Belly is exceptional, with the soy sauce-based broth infusing deep umami flavors, while the caramelization adds a subtle sweetness! It’s a favorite among many, and this straightforward recipe makes it easy to savor. Just like my Braised Pork Belly and Boiled Pork Belly recipes, it delivers tender perfection in no time. Get ready to elevate your dining experience with this Chashu Pork delight!



  • Pork Belly – skinless slab of pork belly, 1-2 inches in width works best.
  • Salt – table salt or sea salt.
  • Neutral Oil no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
  • Ginger – unpeeled and sliced.
  • Garlic Cloves – grated using a hand grater.
  • Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine.  
  • Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
  • Sweetener – use your preferred sweetener.
  • Green Onions – used for garnish.

🍶 Mirin Note

We acknowledge that mirin might not be readily available in all locations. To maintain the authentic flavors of this chashu, my recipe modifies the ratio of Japanese sake and sweetener to substitute for mirin, ensuring you can savor this delicious dish regardless of your location.

Chashu pork belly served on a white plate with hard boiled eggs.


Step 1 Start by preparing a flavorful braising liquid. Combine the ingredients in a large pot or dutch oven and let them simmer.

Pork belly simmering in a chashu broth.

Step 2 Meanwhile, sear the pork belly in a cast iron pan or large skillet until it’s nicely browned on all sides.

Seared pork belly in a pan.

Step 3 Then, transfer the seared pork into the simmering braising liquid and cover. Allow it to cook for an hour while occasionally skimming off any foam that forms.

Chashu being cooked in a pot.

🍲 Slow Cooking Pro Tip

To ensure even heat distribution during the reduction process, you can use a Drop Lid or Otoshibuta. If you don’t have one, you can create a makeshift lid from aluminum foil.

Step 4 After an hour of simmering, remove the lid and turn up the heat to medium-high. Continue cooking for approximately 15-20 minutes, or until the pork belly turns a beautiful golden brown. Be vigilant during this step to prevent burning.

Chashu broth in a pot.

🍲 Reduction Pro Tip

During this reduction process, Vigilance is Crucial, as it can easily lead to burning. Keep a close watch, and when you notice a darkened glaze, your chashu is done.

Paring Recommendations

You can serve with a bowl of preferred rice and a side of green salad dressed with Wafu Dressing for a delightful contrast of flavors. It also works perfectly as a topping for homemade immi Ramen, infusing your noodles with rich, savory goodness. Or to serve as a savory protein side dish, consider pairing it with a side of warm Japanese Nikujaga beef stew.

Chashu pork belly served on a white plate being picked up with a pair of chopsticks.

Frequently Asked Questions

What type of sweetener should I use?

You can use sugar or your preferred sugar substitute as your best choices for sweetener.

Can I freeze Chashu pork for later use?

Yes, you can freeze chashu pork for later use, but keep in mind that for the best texture and quality, freshly made is preferred. When freezing for meal prep, place it in a freezer bag with as little air as possible, or vacuum packing would be the ideal method.

Can I use a Instant Pot for this recipe?

No, you cannot use an Instant Pot for this recipe because the sauce needs to be reduced over time, and an Instant Pot won't reduce in the same manner.

What are some common mistakes to avoid when making Chashu?

One common mistake to avoid is burning the chashu at the end. It's important to keep a close eye on it to prevent this from happening.

Storage Tips

To store any leftovers, simply place them in an airtight container and store them in the fridge, where they’ll stay fresh and delicious for up to 5-7 days. When you’re ready to enjoy the leftover, a reheat in the microwave.

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Watch How To Make It

Keto Chashu Pork Belly LowCarbingAsian Cover

Chashu Pork Belly

Discover the delectable world of Chashu Pork Belly, a Japanese masterpiece that's tender, juicy, and irresistibly flavorful. This quick and easy recipe delivers the perfect balance of sweet and savory, making it a must-try for pork lovers. Elevate your dining experience with this Chashu Pork delight!
4.47 from 13 votes
Course: Main Course
Cuisine: Japanese
Keyword: chashu pork, chashu pork belly, quick chashu pork, what is chashu
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Servings: 20 slices
Print Recipe
Calories: 357kcal


  • 3 lbs Pork Belly 1-2 inch in width works best
  • 1/4 tsp Salt
  • 2 tbsp Cooking Oil      neutral, no flavor or taste
  • 1 Inch Ginger
  • 1 Clove Garlic
  • 2/3 Cup Water
  • 1/3 Cup Japanese sake can substitute with dry sherry wine or Chinese cooking wine
  • 1/3 Cup Soy Sauce
  • 3 tbsp Sweetener your preferred sweetener
  • 2 Stalk Green Onions


  • Gather all the ingredients.
    Ingredients for pork chashu.
  • Cut pork belly into 4 inch length by 1-2 inch thickness as shown below. Rub salt onto all sides of the pork belly and set aside.
    Cut pork belly.
  • Thinly slice ginger. Set aside.
    Sliced ginger.
  • Grind garlic with a grinder or a garlic press and set side.
    Grated garlic.
  • In a medium sized stove top pot, add water, Japanese sake, soy sauce, sweetener, sliced ginger, grated garlic and place on low heat.
    Chashu broth in a pot.
  • In the meantime, add cooking oil into a cast iron pan and bring up to temp. Once up to temperature, carefully add pork belly. Sear all 4 sides for 1 minute per side. Once seared, transfer to a holding plate.
    Seared pork belly in a pan.
  • Now bring sauce in medium sized stove top pot from step 5) to a boil. Once boiling, add seared pork belly inside. Reduce to low heat and cook 7/8 the way covered for 1 hour. Just make sure to mix around every now and then to avoid burning the bottom.
    Chashu being cooked in a pot.
  • In the meantime, slice green onions and set aside.
    Sliced green onions.
  • After 1 hour has passed, remove the cover and raise heat to medium-low. Cook for an extra 10-15 minutes to reduce the sauce.  Keep an eye on this as this can burn very easily.
    Pork belly simmering in a chashu broth.
  • Once most of the sauce is reduced, remove from heat. Slice pork belly long ways and transfer to serving plate. Garnish with green onions and enjoy!
    Chashu served in a bowl.


Calories: 357kcal | Carbohydrates: 1g | Protein: 7g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 49mg | Sodium: 268mg | Potassium: 138mg | Fiber: 1g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
*Values Based Per Serving
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  1. This looks delicious. What can I use in place of Sake? I can’t find it in my area at all.

    • LowCarbingAsian

      Hi Dawn! This is one of our favorite dishes to make and absolutely delish! For this recipe, you probably could replace the Japanese sake for Dry Sherry Wine. I would be more hesitant to sub sake out for sauce type recipes (i.e. teriyaki), but for this one it should be ok! Let us know if you have any other questions!

  2. I made this recipe last night. It was delicious! I did have to double the ingredients in the sauce in order to have enough to cover 3 pounds of pork belly. What size pot did you use?

    • LowCarbingAsian

      Hello Marion! Glad you liked the dish! I believe the pot we used was 2 quarts, so was a pretty snug fit in there.

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