Make Perfect CHASHU Pork for Ramen | Japanese Braised Pork Belly

Hey guys! Today is a shorter video because in my NEXT video I’m going to show you how to make delicious TONKOTSU ramen - but you can’t have delicious ramen without mouth-watering braised pork - or CHASHU!
Since this recipe can take a bit of time, I made it into a smaller video for you guys to come back to any time you want to revisit how to make chashu!
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📷Instagram: / champsjapanesekitchen
00:00 Intro
00:17 Prepare Your Pork Belly
01:12 Tying the Chashu
01:44 Boiling the Chashu
03:08 Making Chashu Sauce
04:31 Frying the Crispy Pork!
Ingredients (One roll)
- 1 Pork Belly Block (it should be big enough to roll and have a nice layer of fat)
- 1 Ginger Root Chopped
- 3-5 peeled garlic cloves
- 2-3 stems of Japanese Negi or Green Onion
Chashu Sauce:
- 100ml cooking sake
- 100ml mirin
- 4 tbsp sugar
- 250ml soy sauce
- 500ml water
- 500ml water from the boiled pork
- ½ chopped onion
How to Make:
- Start off by preparing your pork belly, remove any moisture with a paper towel and cut off any uneven parts. Prick both sides with a fork and make thin slices down the non-fatty part of the belly.
- Roll the pork belly up tightly so the side with the least fat is in the middle
- Tie up the pork with kitchen twine - make one knot on the end of the pork and then make a circle with your hand - pull the pork through and tighten the string - repeat this step down the pork and tie off a tight knot at the end. Then tie the twine around the length of the pork a few times before making another tight knot.
- Fill a saucepan with enough water to cover the pork and bring to a boil - drain the pork in a sieve and wash away any impurities/bitterness from the pan and the pork (this will give you a better tasting chashu in the end)
- Put the pork back in a saucepan with ginger, garlic, and the green stems of Japanese negi (green onion) - bring to a boil and simmer for 90 minutes. You can place a piece of kitchen towel over the pork to make sure it doesn’t overflow and if the liquid evaporates too quickly - re add more water as necessary. (Make sure to save 500ml of this liquid for later)
- Once 90 minutes has passed, remove the pork and prepare a saucepan for the chashu sauce
- Add the cooking sake and mirin - and burn away the alcohol, once the alcohol has burned away, add the sugar and stir.
- Once the sugar had dissolved, add soy sauce, 500ml of water and 500ml of the your saved liquid from boiling the pork and then add the pork
- Let that simmer for 40 minutes, turning every 10 minutes.
- Once 40 minutes has passed, take out your pork and save the sauce.
- In a frying pan - cook the edges of your pork until nice and crispy - take out the pork - and add 2 large ladle-fulls (or enough to coat your pork) of your sauce to the fry-pan. Cook on a low heat until it thickens up.
- Coat your pork in this sauce and let rest. Enjoy your chashu with ramen or by itself!

[@AbroadinJapan]

It's a good thing I wasn't around mate, as that chashu wouldn't have lasted long enough to make it to the ramen.

[@rohunagarwal6497]

That sounds like a solvable problem. Abroad in a Pan and Champ's Kitchen collab coming soon?

[@snappycattimesten]

Chris is determined to become a pork chop himself.

[@jamesrees8070]

Chashu Chris and Porky Pete

[@philipirorita3744]

[@ChampsJapaneseKitchen]

You can't make good Ramen without the perfect CHASHU pork! 🍜🍜 My next Ramen video is inspired by a certain ANIME - can you guess which one it is?

[@Linda-ob2jq]

......Naruto?

[@tiffthunderchocolate]

Naruto!

[@Taurusus]

DATTEBAYO!

[@dolphinboi-playmonsterranc9668]

Ramen daisuki koizumi-san

[@thechainsawbarthehorrorpod213]

Food Wars!: Shokugeki no Soma ? LOL!

[@daiisoujoe]

I always wanted to learn Japanese cuisine so I'll be learning with you Champ 👊 . Really am glad for discovering this channel love your energy and editing.

[@gabelstapler19]

Babish better watch his back, Champ is gonna knock him out! Like the clarity of this format, but I'm more motivated to cook when Champ throws a few punches my way!

[@RealJohnnyDingo]

those punches are legit 👊

[@bracita15]

My boyfriend and I made this today. It is to die for! It’s so tender and flavorful. Will definitely use this recipe again! Thank you for posting! ❤ 🍜

[@robertsmatisons8278]

Whole new appreciation for chashu pork ramen to any place that serves it. Gonna try it tomorrow, bringing my family along to enjoy some amazing flavors.

[@eukaryote-prime]

Yes! This is perfect! My nephews love sushi and I'm going home to visit family this fall. I was trying to think of recipe ideas to make for them and tonkotsu ramen was an idea, so I can't wait to try putting this and the next recipe together! Thanks!

[@Wolf-Odonnell]

Man been waiting for this!

[@JM-ve1ov]

I’m literally cooking this as we speak! I am having a ramen party night with family tomorrow and I’m using this recipe, can’t wait to taste it, my house smells amazing!

[@dawne2780]

I've been living in the US for too long and your channel is helping me have really good japanese dishes again. Thank you!!

[@48956l]

Looks INCREDIBLE

[@dannyboy5514]

Great video Champ! I’m so excited for the ramen video!

[@erikaml2944]

So grateful with you for sharing this recipe. Doing it now ! 😊

[@quadtrialsandtheories]

Thanks Champ for sharing Champ!!!👊💪

[@zohanisunstopable]

This guy is the real deal. Watching other youtube chefs do jappanesse cuisine just doesn't compare to the quality the champ puts in his dishes! ❤

[@Taurusus]

Heck yeah, Champ! I've always been keen to try a good chashu pork with a tonkotsu ramen, but the "real" recipe I found took about 3 days all told and that's just a long way to go for an experiment. Hope your version is a little more approachable, looks like we're off to a good start!

[@galindobbqanddeli]

I've done a mock 3-day version before it's not that bad. Just remember to skim the fat and scum....well worth it

[@sargebeats]

Keep these videos coming Champ!

[@etherdog]

Such a clear and concise demonstration, Champ!

[@orroz1]

Thank you. Just what I was looking for. Currently I am using a very simple chashu recipe, but I want to step up my ramen game and making a proper chashu is my next target.

[@johnfranklin87]

Im so excited to learn how to make some great looking ramen! Can't wait for the next vid champ!

[@Momogurl82]

Thank you so much for this lesson. I turned out so great! Now I am ready for the winter when I often eat ramen!

[@CaptainBajam]

Looks absolutely amazing! Im drooling over here

[@joeybrazda364]

Thanks for this chashu recipe! I can’t wait to try this out

[@martinleroux1595]

What I like most about this recipe is that it avoids one of my pet peeves about ramen. A lot of places brown the meat on gas flame and it gives a weird aftertaste. Great job!

[@ainteasya]

The single best thing I've ever made at home. Who knew chashu was mostly boiled? 😂

[@mrsteef7490]

I stumbled upon your channel and Im extremely thankful that I did! thank you for the recipes and videos! going to take a shot at making tonkotsu ramen this weekend.

[@DanteOokami]

I always come back to this recipie. I've managed to make it three times now and every time it's been delicious as I experiment with various fatty cuts. I got a chance to cook it for my fellow co-workers and they liked it. So, thank you for the recipe and for taking the time to make all these great cooking videos.

[@vickytutanes9770]

Thank you so much for sharing your recipe on how to cook Chashu pork. I will definitely try to cook this!

[@TravelingThruLife]

First attempt was a tremendous success. So much umami flavor. I’m hooked.

[@CptIco]

Thank you, Champ, definitely would try to make this.

Awesome, so delicious ❤❤

[@jessedelgado3545]

Followed the recipe and it turned out really good!!!! ありがとうございます！

[@taaffmaster]

looks so yummy!

[@AO-ly3mv]

ive made this in the past and man you keep it all so clean XD cant wait for the next video Champ

[@tyleryoung2348]

Nice video! Thank you Chef!!

[@TechnoH4mster]

Thanks so much for sharing this it came out great at home. Definitely worth the labor of love

[@ags73]

This looks delicious. I'll give it a go!

[@haipudog]

made this yesterday following your instructions champ. this was an instant winner!

[@PsychoticSashimiS]

Now this is the good stuff!

[@emirrustemovic9061]

Notifaction gang

[@Hikoshii]

stand

[@technomickdocumentalist2495]

That braised pork looked phenomenal !

[@Kefra1811]

First time I'm the first watcher of any videos ✌️

[@Kefra1811]

Would be nice if you did at some point a Doria recipe.

[@gabrielsteinacher6118]

I'll do that tomorow! Looks delicious!

[@mistreme8341]

Ancient Japanese Secret! Seriously, well presented! This has been a mystery to me for years! ❤️

[@VerhoevenSimon]

I can't wait for the followup!

[@edeuter]

Σε ευχαριστώ πολύ! Thank you for sharing this recipe it turned out so delicious ❤ love from Greece ❤

[@majorminsk]

I'm so happy that I discovered your channel! I'm looking forward to your Tonkatsu Ramen video! Will you make a video for Shoyu Ramen in the future? Or did you already make it and I just missed it? Also, I would love to see a video on how to make onigiri! Thank you for your amazing videos!

[@danhenson8836]

Looks good Champ, I’ll try it this weekend and report back 👍🏻🍜🥊🇯🇵

[@kudaa8969]

oh boy! cant wait for the Ramen episode. Im going to go look for some pork belly now in preparation!

[@apcaacbay2501]

I love how toy make cooking seems so simple :) and your energy is light and pleasing. Thank you for sharing :) more videos to come .,

[@user-wh2jl9xt2o]

Thank you for the video. Since I lack most ingredients, I decided to simply do a quick "adobo" style boiling of the chashu pork cuts I got from the supermarket, then fry and add to the instant ramen we have.

[@blackknightjack3850]

One thing I will say is that I absolutely love the teriyaki glaze technique used here and I have every intention of using it going forward.

[@thegolfcartshop]

this guy is awesome! 👍

[@danielayala9317]

Thank You!

[@no.7893]

Defo need to make this to up my instant ramen game. Some of this on some Raoh Shouyu ramen would be heavenly!

[@terryb3388]

awesome teaching ... thanks🥣

[@fireside22]

Legend!

[@justinnamilee]

Oh my lord, yes. I make home made ramen all the time, but I've never ventured to make chashu... Maybe this is my wake up call!

[@galindobbqanddeli]

Awesome champ.....I was so happy to see this one. Pork belly isn't normally sold where I live so I've only been able to make chashu with pork loin but I must now journey to make this

[@RealJohnnyDingo]

you might try pork shoulder instead. if you can find an Asian grocery store they will have pork belly... I've seen it in a few non-Asian supermarkets but it's considered a specialty item and is quite expensive.

[@galindobbqanddeli]

@@RealJohnnyDingo unfortunately in my neck of the woods pork as a whole is normally either bacon, ribs, ham or chops. I work at a local meat counter and the shoulders are only sold as the butt and full shoulder and those are by order only. It's not readily available but I may just have to suck it up and buy one

[@SleepySkullhead]

Hey Champ, would you recommend serving this chashu with homemade udon noodles?

[@ChampsJapaneseKitchen]

That sounds good too! In Japan many people even just have Chashu with Rice and a soft-boiled egg - good with beer!

[@tinhnguyenngoc9904]

Very nice

[@michaell4976]

Great video, I like the new stove

[@cecilfc3740]

Will wait for your ramen recipe 😸

[@galindobbqanddeli]

The ramen he's going to make is pork based..but he does have a previous video on making shio ramen......well worth the watch

[@Exoticnewschannel]

Nice video chef❤❤ ❤❤❤❤❤❤❤❤❤

[@orroz1]

Tried to make this first time today and I think it turned out well. It is going into my ramen tomorrow afternoon and I am looking forward to it. Can you please teach us how to make dumplings?

[@kaw8473]

I can taste that bowl of ramen at the end of the video 😊😊

[@normanspaar6861]

Awsome :3

[@pandoraeeris7860]

Bless you

[@liliong9028]

Cook this char siu 2 days ago. Yesterday I make your Ramen from Naruto and add this char siu to the Ramen. It is so yummy. Tq.

[@PCDisciple]

Looks great! I need to make chashu again, it lasts quite a while in the fridge

[@watataenjoyer]

Cool

[@icercka4895]

De solo ver el platillo se me antojo y ya quiero comer 🤤

[@jenny2638]

I have only done the seasoned egg and mamen from scratch. I usually buy the chashu but it is very pricey at the Japanese market. I’ll have to try this recipe when I’m feeling ambitious.

[@husepher]

Gunna make this as soon as I figure out how to buy pork belly, thanks!

[@powa]

Thank you Champ! Seems like this method takes really long to cook, do you think instant pot or other pressure cooker is doable but taste just as good?

[@BmacSoundsLab]

My sister uses a pressure cooker for hers. It still takes a little bit to be perfect, maybe like an hour. But I don’t know what setting she uses tho

[@HolyMoonlitNight]

I would like to suggest using any kind of unbleached cloth over a paper towel which probably has a lot of chemicals. Your recipe features some cool things that other recipes don't have, like poking holes, having shallow cuts, and shaping the pork so that it can be rolled easier. Really nice.

[@Righteous1ist]

Yummmmmmmmmmmmmmm

[@TheTokyoShow]

OK now I am hungry !!!

[@Suki-automoto]

love your videos thank you for putting so much work in to them what is the name/brand of the knife you use?

[@jannbryll9795]

❤️❤️❤️

[@cheehee808_]

Impulse bought some of the instant ichiran ramen (Hella expensive tbh lol) just because, so I may have to try this recipe as I need chashu for toppings 😆

[@no.7893]

Just finished cooking this dish today. It was pretty exciting since I'd never had chashu before. Just a shame that I didn't get a very big bit of pork so I'm going to have to make it again before long. Thanks for the tutorial Ryosuke Sensei, ありがとうございました、おいしいでした！

[@o0mdg0o]

If you had a restaurant in France, i will be there ALL DAYS !!

[@kharnethebetrayer4125]

Ye , that looks yummy. Very very yummy. Its quite hard to find pork like that in England. And sake I can only get online. Its great when you can find these bits though.

[@RealJohnnyDingo]

Did you use a pork belly with skin or without skin? Thanks Champ

[@coleslawadams]

This guy is funny and charming. I like this channel.

[@ChauNyan]

Hello Champ, how heavy/what weight class were you when you were boxing?

[@Blondie42]

That ramen 🍜 looks like something Naruto 🍥 would obsess over. 😉

[@tom_something]

It's really kind of wild how "ramen", at least in the US, can mean two very different things with two very different levels of effort involved.

[@Hyperborean_2]

We are boiling it in pickled cabbage juice. Becomes more tender

[@obi-wan3916]

Watching this while eating my pot noodle.

[@andreaskarlsson5251]

Suggestions on alcohol to replace the sake with?

[@dulldusk]

What brand of paper towel we use for best CHASHU taste?

[@SleepySkullhead]

Any suggestions for the leftover sauce?

[@ronnfromguam9827]

Love me some chashu pork! By chance anyone know what brand/model butane stove Champ uses?

[@scettzvill]

and now I'm twice as hungry.

[@Nessy1711]

I want to use the extreme way 🤣

[@sigurdgunnarsson983]

Hey Boss, I heard that you can replace cooking sake for vodka. I don't know if it's just a polish thing to always have vodka everywhere, or it's real, can you tell me?

[@abh6967]

So labor intensive. I'll happily pay for chashu pork

[@philipplouden5892]

I’m curious. I have seen chashu seared in oil first then boiled and I’m curious about the differences.