Homemade Chashu Pork for Ramen or Appetizers

Name: Homemade Chashu Pork for Ramen or Appetizers
Yield: Makes about 1 batch
Ingredients: 1-1 1/4 lbs pork roast (this time, pork belly) (about 400–500 grams); 1/2 cup soy sauce (100 ml); 1/2 cup mirin (100 ml); 1/2 cup sake (100 ml); 1/2 cup vinegar (100 ml) (see step 8); 2 tablespoons sugar; 1 clove ginger, sliced (or use ginger paste if needed); 1/2-2/3 cup water (100–150 ml) (see step 9); 1 green onion top (green part only, from 1 stalk)

★ぷう★ @cook_40124886

Great for ramen, pork rice bowls, or as an appetizer! It keeps well, so it's convenient to make a batch when pork is on sale. My friends said it tastes just like restaurant chashu!

Recipe background:
This chashu recipe was taught to me by my mother. I used to make it by eye and with my own tweaks, but after friends asked for the recipe, I wrote down the measurements. By the way, my mom's version doesn't use sugar and has a lighter finish, which is also delicious.

Great for ramen, pork rice bowls, or as an appetizer! It keeps well, so it's convenient to make a batch when pork is on sale. My friends said it tastes just like restaurant chashu!

★ぷう★ @cook_40124886

Great for ramen, pork rice bowls, or as an appetizer! It keeps well, so it's convenient to make a batch when pork is on sale. My friends said it tastes just like restaurant chashu!

Saved

Ingredients

Makes about 1 batch

1-1 1/4 lbspork roast (this time, pork belly) (about 400–500 grams)
1/2 cupsoy sauce (100 ml)
1/2 cupmirin (100 ml)
1/2 cupsake (100 ml)
1/2 cupvinegar (100 ml) (see step 8)
2 tablespoonssugar
1 cloveginger, sliced (or use ginger paste if needed)
1/2-2/3 cupwater (100–150 ml) (see step 9)
1green onion top (green part only, from 1 stalk)

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Steps

1

This time, I used a block of pork belly. (For pork shoulder, see step 15.) If the piece is thick, pound it out so the thickness is even.
2

Cut the pork in half.
3

Roll the pork so the fatty (white) side is on the outside, and tie it tightly with kitchen twine.
4

Heat a skillet and sear the pork on all sides until nicely browned.
5

Place the pork in a pot and add enough water (not included in ingredient list) to cover. Bring to a boil and simmer briefly, then discard the water and any scum. (You can skip this step if you want to save time.)
6

Put the pork and all other ingredients into a pressure cooker. Cover and heat on high. Once it reaches pressure, reduce to low and cook for 20 minutes or more. (See next step.)
7

(The green part of the green onion helps remove pork odor and adds aroma, but it's okay to skip if you don't have it.)
8

(Most of the vinegar will evaporate during cooking, but if you don't like vinegar, reduce or omit it and add a little more water instead.)
9

(Adjust the amount of water depending on your pot size. If you add too much, you can always simmer it down at the end.)
10

(Adjust pressure cooking time based on your pressure cooker. Some cookers may only need about 10 minutes.)
11

Let the pressure release naturally and cool. If the sauce is too thin, simmer to reduce.
12

Once cooled, put the pork in a zip-top bag with the cooking liquid (see note) and marinate overnight or longer. Done!
13

Slice and serve with ramen.
14

Serve as an appetizer or on a pork rice bowl. Slice thickly, sear in a skillet, and drizzle with the reduced sauce.
15

You can marinate boiled eggs with the pork to make seasoned eggs. For just seasoned eggs, see Recipe ID:20419032.
16

You can also use pork shoulder! For pork shoulder, tie the block with twine or use a net, and cook as above, but reduce the simmering time.
17

If you don't have a pressure cooker, use a regular pot. Add enough water to cover the pork, bring to a boil, reduce to low, and simmer for about 1 hour.
18

Wrap the finished chashu tightly in plastic wrap and store in the refrigerator. It will keep for about a week.