Japanese Chashu Pork - Marion's Kitchen

This is the Japanese chashu pork you find served with ramen noodles. Slow-braised pork belly that's not only great on your ramen noodles but perfect serves with rice or salad...it's just a super epic pork belly recipe. Serve it with just about anything! LOL
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients

[@dadatee1089]

Finally someone who has refined the art of tying meat; BRAVO! This is the same technique I use for doing a roast. Most chefs do individual rounds with a separate knot; what a pain to remove. You distilled the great benefit of 'stitching'; one cut and all of the string comes off. I still have to try this recipe, but you caught my attention.

[@darienme]

Hi Marion! I made your chashu pork for the second time today. Yummy as the first!! In our home we call this the no waste dish. While refrigerating the pork overnight to firm up, together with the pork, I throw in some 7min eggs, Marion's way. Then next day, added water to the liquid gold, making broth for udon, topped with sliced chashu pork and jammy egg. All parts of this dish went to our yummy tummy and I can't thank you enough for such a no-fuss keeper recipe. My most satisfied moment is searing those pork slices. It's like nothing else really matters in the world. 🤤

[@braddahyosh09]

Pro tip: make some six minute boiled eggs, peel, then soak in the sauce overnight with the pork.

[@DIN_A8]

braddahyosh09

[@KLTechVideos]

In the fridge now with eggs 👍

[@KLTechVideos]

Check out my insta. The eggs came out amazing! Search Foodlewis on Instagram.

[@braddahyosh09]

Keith Lewis awesome! Great to hear it came out tasty. Pics look 😋 too. 🤙🏼

[@marinafragoulis7519]

peeled or unpeeled?

[@emmafrost16]

Your voice and the way you describe the dish is heavenly.

[@cinnamonapplegate1309]

I made this last week and it was hands down one of the best dishes I've ever eaten. My fiance and I loved every bite! Thanks for the terrific recipes and fun videos.

[@Marionskitchen]

Cinnamon Epley Yay!! So awesome to hear that! 🥰🥰🥰 Thank you!

[@audreyallbritton2740]

Cinnamon Applegate can you lists all the measurements or tell me where to find them??

[@f.apollom.arenas3199]

I just did this. It’s cooling down in the refrigerator. I tasted a piece from one end and I am happy. Thank you. By the way, your twining technique is great. I learned a lot from you today.

[@HydnBB2]

Really ppl?! You’re gonna criticize her over two cuts of strings instead one cut?!🤦🏻‍♀️🤦🏻‍♀️🤦🏻‍♀️ Btw, this looks so good and super easy! Will definitely try this. Every time we go to a ramen place, my teenage boy always wants a side of extra meat and they charge us anywhere from $3.50- $6.50 for 3-4 lousy thin pieces of meat😑. Thank you!

[@waves3745]

Made this yesterday for the first time. Sliced off both ends since they were uneven and seared them so that I can taste it. So delicious! The braising broth is amazing!!!

[@L0R3NtheS0URL3M0N]

why did i watch this at 2:30am? i think i hate myself now because this video has made me starving and craving some ramen lol

[@gloriax1432]

I've made pork belly a couple of times. Honestly the biggest challenge is finding the perfect cut of meat 😭😭😭

[@badlandsghost]

If you live in the states go to a butcher shop and ask them, i find regular grocery stores tend to only have really fatty ones.

[@humuhumu3069]

Go for a center cut pork belly cut, ive been making these for 6 months niw and i found the center cut to be the easiest ones to work with.

[@ThisIsHustleCentral]

My chasu didn’t blacken really, it browned. Maybe my cut was too fatty?

[@humuhumu3069]

@@ThisIsHustleCentral thats not that big of a problem!. If you want a darker color on the meat, i would recommend using a darker soy sauce. Or just use the oven to make it darker. Good luck on experimenting!

[@flameshoter6]

@@badlandsghost Got no butcher shops nearby in my state. Stores near me also don't have cuts that big. Would probably need to go to a big city. not worth an hour drive..... looked it up, closest one is at least a state over. Otherwise its probably way up north in my state. This ramen place I went to a couple times is a pretty decent drive too. =(

[@lj-zk5eb]

Whenever I get a notification from Marion’s kitchen, I go straight to the latest video. There’s nothing you can miss, because everything is so good and delicious!

[@Marionskitchen]

Oh thank you so much Liam!!! :-)

[@rhoneiltiburcio2528]

Liam! Couldn't agree more. There's a LOT of cooking videos out there and here but it's such a treat watching Marion!

[@adamassenburg3477]

This is a good recipe for pork belly. The pork belly that I had was entirely too thick to roll like in the video. I just seared the outsides of it and then added the mixture and let it simmer for 3hrs. It came out flavorful and tender. I just cut it in slices and gave it a lil extra sear in a pan before adding it to my ramen. My partner and I enjoyed it very much. Thanks Marion ❤️

[@angela-kp4xv]

I literally want to watch every single video of yours because all your recipes look so. AMAZING.

[@adrianadandu6283]

It's absolutely amazing the way you present all the recipes... I am constantly learning from you... My favorite!

[@Marionskitchen]

Oh thank you so much!

[@echolalia85]

That string technique is life changing...thanks for the tip!

[@imtheonehero9305]

Just like how my old work place used to do! Super traditional but so good!

[@dcube999]

The courage you need to wear white in the kitchen! 🙃

[@Marionskitchen]

😂

[@dcube999]

@@ПлатонУченик Soli ase aru 😃

[@nicholasblay8343]

that's why chefs where white traditionally , to show their skill by staying clean.

[@bonhamcarter4488]

@@aidanhu4597 😒

[@littlerick3458]

Ahem... like most chefs?

[@autumnbreeze_official]

Thought I was only going to learn about chashu, but I'm also learning some great shibari skills right now!

[@romainporcher2565]

At last I find someone doing the cooking part in the oven ! It give way more flavor IMO. I've tried several ways, oven is the way ! You can even cook it for like 2 and half hour, then putting the meat in foil and putting back for an hour. It concentrates the flavors !

[@2Tone-x8h]

That pork trussing method is genius! Thanks Marion. 💐

[@FoodiesDestination]

Just can't stop myself from watching your videos...lots of love for you...

[@Marionskitchen]

Thank you!

[@ellatoler4046]

Ohhhhh, I could smell that as it cooked! Need to go find some pork belly.

[@paulgumulia6623]

My kids love this food so much. Thanks to you Marion 🙂🙂🙂🙂🙂

[@marielselva1771]

Encantadora receta, gracias!

[@ronronmelon]

I like the art of wrapping the pork roll !!

[@SCSilk]

This is my porn: watching delicious cooking videos. I've been binging different recipes and I always thought five spice powder was in this marinade. I guess that's for the Chinese version. I'm going to the Asian market tomorrow for wood ear mushrooms, pork belly, long beans and daikon radish.

[@cecilejadodnik1820]

Super recette Merci Marion

[@globalgirlster]

“So much porky goodness.” I love your phraseology!!

[@bradleydillman8244]

Chashu pork is beautiful spiral!

[@KLTechVideos]

This is the best video for char siu pork. Thank you.

[@ibmachead]

that trussing technique is awesome!

[@kahopukehau]

This is literally the most beautiful charsiu I’ve ever seen in my life 👏🏾

[@nyuntnyunttin2732]

Very good instructions and encourage me to make one. You are the one of the bests.

[@naziakhan1985]

You are superb Marion. I never miss your video. Love your style and the way you teaches us.

[@Marionskitchen]

Thank you so much!

[@marleneyork9820]

Oh my gideon... my mouth is watering.

[@Marionskitchen]

That's really delicious, make sure you try them out ! - Team Marion's Kitchen

[@jeyseaton8362]

I think it’s worth mentioning: once the pork is rolled, be careful when frying. Wear long sleeves Currently sitting with a cute 2nd degree burn . BUT STILL SO EXCITED FKR TOMORROWS RAMEN!!

[@billkindig137]

WELL!!!! .....I know what I'm doing with my weekend. Let the kitchen games begin.

[@angelawang1354]

Omg you cooked so elegantly. The very first second i saw the video, i said to myself "OMG, White cardigan !😅😅😅

[@swigzby]

Trying this out on the weekend, can't wait.

[@lifewithbaby_g]

Hi Marion. Love your video and so calming to watch. Obviously I love cooking and ever since I came back from Japan and saw all your Japanese cooking. They are so easy and delicious so I’m trying it all out. Just a Question for this pork, so you know if I make a big batch and how to store it? Gordon

[@jameshailstone7315]

Should never watch these video’s at 1am. It’s really making me hungry!! I’m not a big fan of pork! But, I could demolish the whole lot of that, I’d have some of the left over juice to drizzle for added flavour. Yummy 😋

[@Gollammeister]

I made this today its currently cooling in bowl hopefully it turns out OK I actually pricked mine all over with a fork so it would aid in soaking up the flavours from ingredients

[@คณาเพชรมีใหม่-ฅ7น]

Thank you very much madam.. I'm from Thailand

[@Timothynever]

Thx. I'm going to make this tomorrow!!

[@venus-ry7dj]

Absolutely love your pork belly and sauce recipe. I made it with ramen and it so delishish and tender! Thanks marion!!

[@KFood]

Pork belly pronounces "samgyeobsal" in Korean. Koreans eat samgyeopsal on a day when there is a lot of fine dust. Because korean believe samgyeopsal helps remove fine dust. The saying that samgyeopsal helps remove fine dust is a myth, but it is not true. But it's very delicious and it goes well with soju(korean famous liquor). 06:12 It looks really delicious.

[@lj-zk5eb]

Why do I even watch this when I’m so hungry?

[@luthesouza]

I made it this week, and I vaccum froze the slices with the reduced liquid. Gold.

[@michaelnance5236]

Awesome wrapping technique!

[@onelliadurbin1654]

Interesting..I will try.

[@JohnandMalie]

Was looking for a chashu recipe and this channel was the first to pop up in our minds. Can't wait to test it out 😋 PS: We've been fans since your MasterchefAU days!

[@datdudenosense]

Ooof! My mouth needs a towel!🤤🤤🤤

[@sunnyprisci8838]

This looks delicious, Marion! I'll happily give it a try. :) Woud you ever consider making a video about your pantry essentials so we know what staples to always have on deck while browsing through your videos? Thank you for the amazing content, as always! :D

[@gecko4310]

Is the pork belly with rind? Thx. Good video

[@sarastewart5625]

Marion, love your videos and recipes! You've really inspired me to learn more about Asian cooking in general. I have a request-can you try to make your products more readily available? I'm in the midwestern US and Wal-Mart is the only retailer, and they are very hit and miss on what they have in stock. Thank you!

[@marinafragoulis7519]

Nearly all these ingredients can be ordered online

[@sarastewart5625]

Marina Fragoulis I was referring to Marion’s products. If you know where she has them all available-not her membership boxes-please let me know. I have a large collection of Asian ingredients.

[@shophysun]

Beautiful dish!

[@ohmygodnat]

Can you show us what we can make with that left over sauce? And the fat, do you ever use it for anything else? Love your videos haha I don’t think I’ve ever missed any uploads!

[@iyiercy]

How long can you freeze the chashu to get eaten later? Will 3 months be okay?

[@Xani13]

How long will the liquid mentioned at 5:15 last if kept in the fridge or freezer?

[@xiaolieliu4981]

Chashu is Chinese cuisine, to be precise, it's Cantonese. It's my favorite delicacy. There has been so much cultural exchange in the Far East for centuries. It's a pity there is little highlight being done.

[@bellaferman]

Hello Marion! Would like your opinion on Thai clay cooking pots. Ill be visiting Thailand next spring and would like to pick up a few pots, but have no idea which safe pots to buy, so I wonder if you could make a suggestion? Many thanks, peace!

[@MyYewTubeAccount]

I love how that string only required one cut to remo... Oh, nevermind 😕

[@marcussaroop]

Beautifully delicious.

[@lusianapangkung8708]

yummm....thank you Marion

[@pitchoochong4004]

一级棒，I must try! Thank you so much for the demonstration 😀

[@camlinhnguyen9953]

This is I want to make for a long time, Can we use the slow cook for this instead? Thank you

[@HeyBoz-04]

I am sooo making this over the weekend.

[@hipstercafehk6553]

That looks yummy ! Just wondering if its skin on pork belly or skin off pork belly used here? Thanks!

[@paromamitra29]

Do you have a show on TV? You should you are so talented n I love your videos though I can never get most of the ingredients u use but that doesn't stop me

[@jx9936]

So yummy, so delicious and so soul-comforting!! Thanks Marion for this amazing recipe!!

[@Marionskitchen]

You're welcome! Thank you for watching!

[@nataliedcruz6079]

Hi Marion, love your videos. Just wondering if I can cook this in a slow cooker? Thanks.

[@booboobear5710]

Omg! This looks so delicious. I have tried several of your recipes now, and can't thank you enough for sharing them. It's helped rediscover my love for cooking

[@Stalkingwolf]

just tried it. perfect. next step for my selfmade ramen :-)

[@TheAirtrans]

Just delicious

[@nathalietyloonaicken9969]

I just started watching your videos and I am totally hooked, all your recipes looks so delicious . Did the the shoyu ramen twice already .

[@misterkiller89]

Looks so yummy!!!

[@graceowensaenz266]

What temp in oven and how long? thank you

[@elsaa1386]

I have been watch so many videos of JAPANESE PORK "CHASHU that I don’t know witch to make 😂 I go ginger Japanese green onions , sake, brown sugar, sake, soy sauce and I so confused for with recipe to fallow ! I have everything to make ramen broth too !

[@smilingdiamond9269]

Thank you. That looks amazing.

[@pintudatta1763]

I really love the way you talk

[@Ei_olhaisso]

Lindo essa carne de porco.... parabéns

[@alfredosalinas6674]

I’m a fan!

[@gabriellaagata7166]

Hi i wonder how many degrees celcious is a low temperature for the pork to be cooked in the oven?

[@judyrobas5123]

Hi Marion.. i am always.having fun watching your videos and im alao.learning.from it. But if you could state the amounts of the.ingredients in the video. Just wondering , is your mom a Filipina?

[@brandonpage3767]

How long did you pan fry your pork and what heat setting

[@bobsponge]

Fantastic recipe - alittle bit of this, a little bit of that, low temperature and some hours. Cool! ;D

[@Chanelslk14]

I will try to make this for the topping of my Ichiran Noodles packet I got. So excited

[@doraemon.23]

Stephanie i have that ichiran ramen too. Thats why im looking for a recipe of chashu to add it in the ramen.

[@shaopeilai1311]

Can i use pressure cooker instead of oven?

[@IzludeTingel]

I want slices on hand for when i make ramen. Can i freeze individual slices after it has cooked?

[@Marionskitchen]

Go for it! -Team Marion's Kitchen

[@nathannguyen0363]

This looks absolutely divineeeee

[@OneGuyTravels]

Does anybody know if after this is cooked and sliced could it be stored in the freezer and reheated as needed? Thanks

[@WBGT007]

Hi! I really want to try and cook this but I'm trying to understand what measurement you mean by cup of soy sauce? I've never been taught how to cook but I have measuring equipment, what would constitute as a cup in terms of a measurement? 300ml? 350? Loved the video! Thank you.

[@jeanmarnewecke7487]

Love your food keep it up

[@mheldsPH]

Wow so delicious yummmyyy

[@patzrosete9720]

Thank you Marion! Love it!

[@KimiChanJapan]

How did the pork get so dark out of the oven? Mine is not getting like that.

[@planetuntoherown9961]

I think most of the colour comes from the soy sauce, may be she was using a darker version..also to keep turning the pork every half an hour to get even colouring all over..

[@ashleyt5362]

Did you use shoyu soy sauce vs regular soy sauce? I think shoyu may make it darker.

[@ulradeja5380]

delicious

[@Peepers2]

Just made this .......worth the wait! Great recipe Marion!!!!!

[@Marionskitchen]

Jed Clumpitt Awesome! Thanks for letting me know you liked it Jed! 🙌

[@Peepers2]

Marion's Kitchen 👍👍

[@amycraigslist4791]

What temp did you bake it in the oven?

[@tinahuynh2565]

Can we use other pork like pork shoulder or pork leg?

[@profil3dss984]

Does anyone know where I can buy the chashu pork belly frozen