Make Perfect CHASHU Pork for Ramen Easy (Japanese Braised Pork Belly)

[@hellacooook]

With spilling. Excellent recipe chef!

[@jpcookingichie]

Thank you for your comment! I’ll keep working hard to post more videos so everyone can enjoy making delicious Japanese food!

[@jeffccan4464]

As soon as I can find pork belly near me, I’m going to give this a try. ❤

[@jpcookingichie]

Thank you for your comment! Please give it a try! Cooking it slowly over low heat and tying it tightly with string are key points. If you manage to make it delicious, please let me know!

[@nancydelu4061]

Oishii soo!

[@jpcookingichie]

Thank you for watching! Your comments really encourage me to keep posting videos!

[@matthewcua4069]

Amazing! I’m going to make it!

[@jpcookingichie]

Thank your comment! This Chashu is incredibly juicy and delicious, so I hope you'll make it! The key is to simmer it slowly on low heat!

[@鳥井貴史-d4u]

生姜焼きを教えてください

[@maxwellbutterman2582]

Is there a specific length when you're making those incisions? Or do you eyeball it and just make sure it isn't too deep of a cut after you flattened the pork belly.

[@jpcookingichie]

Thank you for your comment! For the incisions in the pork, aim for about 0.5cm to 1cm deep! I hope you make it successfully!

[@mkurniawan9503]

For the pork belly is it with skin on or skin off?

[@jpcookingichie]

Pork belly with or without the skin is fine. However, I recommend using skinless pork belly. The skin can sometimes have hair that’s difficult to remove, and it often has a strong odor.