Come try our 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!
Table of Contents
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. We start by searing the pork belly to perfection, then slow-cooking it 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!
The taste of 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 our 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.
Step 1 Start by preparing a flavorful braising liquid. Combine the ingredients in a large pot or dutch oven and let them simmer.
Step 2 Meanwhile, sear the pork belly in a cast iron pan or large skillet until it’s nicely browned on all sides.
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.
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.
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.
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.
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.
Other Pork Belly Recipes You Might Like
Watch How To Make It
Chashu Pork Belly
- 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.
- 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.
- Thinly slice ginger. Set aside.
- Grind garlic with a grinder or a garlic press and set side.
- In a medium sized stove top pot, add water, Japanese sake, Soy Sauce, sweetener, sliced ginger, grated garlic and place on low heat.
- 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.
- 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.
- In the meantime, slice green onions and set aside.
- 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.
- 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!