Chashu – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Japan Servings: 4
Japan Servings: 4Chashu is a traditional Japanese meat dish, beautifully tender and rich, often found in ramen bowls. Its origins trace back to char siu, a Chinese barbecued pork tradition, which was adapted and integrated into Japanese cuisine. The Japanese version, known for its melt-in-the-mouth texture, is typically braised in a flavorful, savory-sweet soy-based sauce, resulting in a luscious array of flavors that perfectly complement a steaming bowl of ramen.
Ingredients
- Pork belly – 1.5 lb / 680 g
- Soy sauce – 1 cup / 240 ml
- Mirin – 1/2 cup / 120 ml
- Sake – 1/2 cup / 120 ml
- Sugar – 1/4 cup / 50 g
- Water – 1 cup / 240 ml
- Garlic cloves – 4, peeled
- Ginger – 1-inch piece, sliced
- Scallions – 2, cut in half
Instructions
- Roll the pork belly and tie it tightly with kitchen twine to hold its shape.
- In a pot, combine soy sauce, mirin, sake, sugar, water, garlic, ginger, and scallions. Bring to a boil over medium heat.
- Add the rolled pork belly to the pot, reduce heat to low, cover, and simmer for 1.5-2 hours until the pork is tender, turning the meat every 30 minutes.
- Let the pork cool in the liquid to absorb more flavor.
- Slice thinly before serving.
Substitutions
- Pork belly -> Pork shoulder
- Mirin -> Rice vinegar with a pinch of sugar
- Sake -> Dry sherry or white cooking wine
Enhancements in the Next Evolution
- Add a marinating step to enhance flavor depth.
- Use a blowtorch to caramelize the edges before serving for added texture.
- Include a resting period after cooking to allow the flavors to fully integrate.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
