Chashu Pork Ramen
You may have had ramen before, but have you ever had Chashu Pork Ramen?
You may have had ramen before, but have you ever had Chashu Pork Ramen? Be prepared to have your tastebuds blown away with this foodie favorite. Trust us, you’ll never look at pork belly the same way again!
What is Chashu?
Chashu translates to grilled or fried pork. It comes from the Chinese word “Char Siu”; which is China’s famous barbecued pork. Char Siu is traditionally marinated in soy sauce, honey, hoisin sauce, rice wine vinegar, five-spice powder, and red food coloring. This glaze allows it to caramelize over high heat to obtain the smokey, rich flavor that it’s known for.
Over the years, the Japanese have adapted that version to create their own juicy pork recipe. To make Chashu, you braise pork belly in a delicious sauce on low heat for three to five hours. Not only does this leave the meat tender and juicy, but it also allows it to develop a fantastic flavor.
This succulent meat is sometimes used in fried rice and noodle dishes, but primarily Chashu is used in ramen soups.If you’ve been to a classic ramen restaurant, you’ve probably seen Chashu on the menu as it’s one of the traditional ramen toppings, next to the egg, of course.
How to Make Chashu
One of the big differences between Chashu and Char Siu is how it’s made. Unlike Char Siu, Chashu is prepared by rolling it into a log and wrapping it in twine to braise. By rolling the pork belly into a log shape, it’s able to stay moist and absorb all of the sauce’s deep flavors.
There’s a reason Chashu is known for melting in your mouth. The sauce is the key to delectable Chashu that falls apart in one bite. Chashu is typically prepared in a mixture of sake, soy sauce, and sugar. We’re stepping it up when it comes to the sauce by adding our own take on things. While we’ll be using the traditional ingredients to make our base, we’re going to add mirin, garlic, ginger, and green onions to elevate it. But let’s spend less time just talking about it and jump right into the recipe!
Combine the sake, soy sauce, and sugar in an oven-safe pan. You can also switch out the soy sauce for tamari for a gluten-free option! Add the mirin, smashed garlic cloves, minced ginger, and sliced green onions to the pan. Next, we’re going to take our pork belly and roll it into a log. Tie it with a butcher’s string and add to the sauce. Then all that’s left to do is stick that in the oven to braise at 275 degrees Fahrenheit for three and a half hours. Just make sure to keep the lid of the pan slightly ajar to avoid overcooking it; we want to cook this meat nice and slow so that it stays tender. At the halfway point, flip the pork belly to ensure each side cooks evenly. After the allotted time, remove the pork from the oven and allow it to cool completely. And yes, we do mean completely- no sneaking a bite before it’s ready! To avoid temptation, stick it in the refrigerator to chill overnight, then you’re more than welcome to slice a piece and enjoy your Chashu to your heart’s content!
While the Chashu is the star of the dish, it would be nothing but a good piece of meat without our delicious Spicy Pork Tonkotsu Ramen. But combine the two, and you have a match made in heaven!
The Spicy Pork Tonkotsu Ramen uses craft ramen noodles in a rich broth that has a nice amount of heat to it. Did we mention that we make our noodles from scratch each day? That’s just a taste of our California roots and hard work for you!
But enough talk! Let’s finish up this tasty recipe by making the Spicy Pork Tonkotsu Ramen and the rest of the delicious toppings to go with the Chashu.
Prepare the Spicy Pork Tonkotsu Ramen according to package instructions. Next, add the enoki mushrooms right before removing the ramen from the heat. Cook the mushrooms for a few minutes until softened and browned. Once the ramen and mushrooms have cooked, divide into four bowls and top with Chashu pieces, ramen egg halves, and sliced green onions. FINALLY, grab your chopsticks or fork and dig in!
If you’ve ever tried your hand at making ramen eggs, then you know they can be a little… tricky. It can seem like you need a hawk’s eye to get the timing right, and fear of overcooking can ruin the fun of making a ramen egg. But it doesn’t need a stress inducer! Lucky for you, we have a fool-proof article that shows you step by step how to make the perfect ramen egg. No longer will you need to rely on restaurants for this soft-boiled egg. Now you can have it from the comfort of your home with every homemade ramen dish!
If you’re adamant that making a ramen egg just isn’t in your wheelhouse, we have another option for you. Take a peeled hard-boiled egg and soak it in soy sauce overnight. It will absorb the soy sauce’s saltiness and soften, so it’s ready whenever it’s ramen time. While it’s not the same as a ramen egg, it’s a close second.
The Perfect Bowl
It really doesn’t get much better than a warm bowl of ramen. It’s the ultimate comfort dish and the perfect thing to warm you up on a cold, rainy day. Not to mention, between the silky egg, flavorful mushrooms, and melt-in-your-mouth Chashu, there are so many different things to look forward to when it comes to ramen!
And we think the kid in us can all agree that ramen is just downright fun to eat. Whether you’re trying to catch a slippery noodle with your chopsticks, slurping up the broth, or digging into the runny egg yolk, it’s entertainment and a meal wrapped into one!
But most of all, it’s one decadent dish. Really, is there anything better than organic ramen noodles sitting in a rich combination of chicken and pork broth? The combination of the delicious broth, ramen egg, Chashu and noodles is a match made in heaven!
Whether you’re looking for a warm dish on a rainy day, a homemade soup to cure a cold, or just want to switch it up, you can’t go wrong with Chashu Pork Ramen.
Recipes Like This!
Crazy over this Chashu Pork Ramen recipe? Well, we have similar recipes that we know you’ll love too! Check them out below.
If you love the Chashu, check out this Pork Belly Ramen recipe. Want things to be on the sweeter side? Our Honey Roasted Pork Tonkotsu Ramen Bowl is for you! Or, if the spicy life is for you then our Shredded Pork Spicy Tonkotsu Ramen bowl is calling your name.
Chashu Pork Ramen
Whether you're looking for a warm dish on a rainy day, a homemade soup to cure a cold, or just want to switch it up, you can't go wrong with Chashu Pork Ramen.
- 4 packs Spicy Pork Tonkotsu Ramen Noodle Soup Pillow Pack
- 2 soft-boiled ramen eggs (optional: soak peeled overnight in soy sauce)
- 2 oz enoki mushrooms
- 4 green onions, thinly sliced
- 1 lb pork belly
- ½ cup sake
- ¼ cup tamari or soy sauce
- ¼ cup mirin
- ¼ cup sugar
- 3 cloves garlic, smashed
- 1-inch piece of ginger, grated
- 2 green onions, sliced
This Recipe Includes Mike's Mighty Good Spicy Pork Tonkotsu Flavor Ramen Noodle Pillow Pack
- FOR THE CHASHU PORK: Tightly roll the pork with the skin side facing out and tie with butcher’s string. Mix the tamari, sake, mirin and sugar in a large oven safe pan, add garlic, ginger green onions and pork. Braise in a preheated 275*F oven with the lid slightly ajar for 3 ½ hours. Flip the pork half way through cooking. Remove the pork from the oven. Let cool completely, optionally chilling overnight in the fridge, before slicing and enjoying! Suggested serving: 2-4 oz of sliced pork belly (chashu) per ramen bowl
- FOR THE RAMEN BOWL: Cook the Spicy Pork Tonkotsu Ramen according to package instructions Add in the enoki mushrooms shortly before taking the ramen off the heat so the mushrooms cook. You can cook all 4 packets together at once in 1 large pot. Once the ramen is cooked, pour the contents into 4 bowls. Top with the sliced chashu, ramen egg halves, and green onions and enjoy!
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