Three-ingredient Japanese braised pork that’s perfect for ramen topping or rice bowls. No special equipment needed – just simmer and let the sauce work its magic. Great for meal prep!
Chashu（Japanese Braised Pork）
Servings
4
servingsPrep time
10
minutesCooking time
1
hourThree-ingredient Japanese braised pork that's perfect for ramen topping or rice bowls. No special equipment needed - just simmer and let the sauce work its magic. Great for meal prep!
Chashu Ingredients
Main Ingredients
Pork shoulder block (600g) Substitute: Pork belly for richer version
Fresh ginger (1 knob), sliced Substitute: 1 tablespoon ginger pasteSauce Ingredients
Sake (2 cups, 480ml) Substitute: Dry white wine or water
Soy sauce (2 cups, 480ml) Substitute: Low-sodium soy sauce
White sugar (2 cups, 400g)
Chashu Directions
- Prepare Ingredients Remove string if present on pork. Slice ginger. No need to re-tie meat.
- Start Cooking Combine soy sauce, sugar, and sake in pot. Add sliced ginger and pork. Meat can partially stick out of liquid.
- First Simmer Bring to boil on high heat, then reduce to low. Simmer uncovered for 30 minutes.
- Complete Cooking Flip meat, continue simmering for another 30 minutes. Turn off heat and let cool in liquid.
Notes
- Tips & Points
Meat Selection Shoulder gives good balance of lean and fat. Belly makes richer version.
No Mirin Rule Avoid mirin to prevent meat from becoming tough. Sake provides sufficient flavor.
Sauce Usage Save leftover sauce for ramen soup base, fried rice, or stir-fries.
Serving Tips Briefly microwave slices before serving to enhance texture of fat.
Storage Keep in cooking liquid in airtight container for up to 3 days in refrigerator. Reheat thoroughly until steaming hot.