Pork Chashu
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 12hrs 45mins
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- Serves
- 6
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- Calories
- 332
The perfect topping for ramen, pork chashu is sweet, salty, fatty, and – if fried before serving – sizzling and crispy. The pork is slowly braised in a mixture of traditional Japanese flavours, softening the pork fat, and leaving the meat really tender. To ensure the meat cooks evenly, try to remove it from the fridge an hour before cooking to bring it up to room temperature. Once the pork has been braised and cooled to room temperature, wrap in clingfilm or foil and place in the fridge with a chopping board on top. Place something heavy, such as a sturdy pan or container filled with water, on the chopping board to compress the pork as it chills overnight. The pork chashu will then be ready to top any ramen bowl of your choice, and, as previously mentioned, can be sliced, and fried in a pan before serving if you prefer it golden and crispy. If your braising liquid doesn't cover the pork in the bowl, top up with a little water until covered by at least 2cm.
recipe updated Apr 23, 2025
Ingredients
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- Ginger
- 20 g
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- Garlic clove
- 5
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- Pork belly
- 800 g
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- Dark soy sauce
- 110 ml
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- Light soy sauce
- 90 ml
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- Light brown sugar
- 1 tablespoon
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- Mirin
- 20 ml
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- Sake
- 20 ml
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- Water
- as needed
Tools
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Cooking Chef XL
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Cooking chef xl bowl
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Baking tray - large
Step preview
- Attach the Stir Tool
- Add dark soy sauce, light soy sauce, light brown sugar, mirin, sake, ginger and garlic clove to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted until simmering - 1 min, 105°C, Stir 1
- Let cool - 5 min
- Add pork belly to the Cooking Chef XL Bowl
- Add water to the Cooking Chef XL Bowl
- Cook with splashguard fitted until hot - 4 min, 105°C, Speed OFF
- Cook with splashguard fitted until tender - 3 hr 30 min, 96°C, Speed OFF
- Transfer meat to baking tray
- Leave until cool - 1 hr
- Discard cooking liquid from the Cooking Chef bowl
- Wrap the meat in plastic wrap
- Place the chopping board on top and weight with something heavy on top
- Place overnight in fridge
- Cut into 1 cm thick slices
- Serve