Japanese Chashu Pork (Braised Pork Belly for Ramen)

Name: Japanese Chashu Pork (Braised Pork Belly for Ramen)
Prep time: 10 min
Cook time: 2 h 10 min
Total time: 2 h 20 min
Cuisine: Japanese
Ingredients: 700 g slab skinless pork belly (clean fat-lean layers, you can double it without increasing other ingredients); 50 g Japanese leek (naganegi) (green tops only, or dark green tops of a large leek); 50 g ginger root (sliced thick); 3 cloves garlic (whole, peeled, lightly crushed); 100 g onion (rough-chopped); 1 tsp rice vinegar; 250 ml pork broth (reserved from the braise pot at the 1 hour 50 minute mark); 4 tbsp sake; 4 tbsp mirin; 1½ tbsp light brown sugar (or regular sugar); 1 tbsp honey; 1 piece star anise (optional, break into quarters for a softer lift); 125 ml Japanese soy sauce (koikuchi shoyu); 1 tsp oyster sauce; 25 g ginger root

Instructions

Prep:10minCook:2h 10min

Make your own succulent, melt-in-mouth ramen restaurant-style chashu at home with this easy-to-follow recipe! Perfect on ramen, donburi or in fried rice!

Updated at: Wed, 29 Apr 2026 08:33:34 GMT