Porc Chashu Japonais : la recette complète et authentique pour vos ramen

Ingredients

• 1.5 kg Pork Belly (Skin removed, keep the fat layer just under the skin; trim excess meat for a smooth surface)
• 60 g Fresh Ginger (Thinly sliced)
• 12 pcs Garlic Cloves (Crushed and peeled; 6 for broth, 6 for later addition)
• 1 pcs New Onion (Whole, added to first broth)
• 1.5 L Water (For the initial braising liquid)
• 6 ml Japanese Cooking Sake (Adds depth to the glaze)
• 60 ml Mirin (Sweet rice wine)
• 250 ml Light Soy Sauce (Clear, low‑salt preferred)
• 1 tbsp Granulated Sugar (Helps caramelize the glaze)
• 2 pcs Onion (Cut in half, added at 45‑minute mark of first braise)
• 1 sheet Parchment Paper (Cuts to size to cover pork during braising)
• 1 roll Kitchen Twine (Used to tie the pork roll securely)

Instructions

1. Trim and Prepare Pork Belly

   Remove the skin from the pork belly, keep the thin fat layer underneath, trim any protruding meat for a smooth surface, and make shallow cuts across the width to help roll.

   Time: PT15M

2. Roll and Tie the Pork

   Roll the trimmed pork belly into a tight log, then secure it with kitchen twine using double knots every five turns, plus two longitudinal wraps to keep the shape during cooking.

   Time: PT10M

3. Prepare Aromatics for the First Braise

   Slice 60 g ginger, crush 6 garlic cloves, peel them, and slice one new onion. Measure 1.5 L water.

   Time: PT10M

4. Start the First Simmer

   Place the pork roll in a large pot, add the ginger, garlic, onion, and water. Bring to a rapid boil over high heat, cover, and skim off any foam before the water fully boils.

   Time: PT5M

   Temperature: high heat

5. Cover with Parchment and Simmer

   Lay a sheet of parchment paper over the pork roll to keep the surface from drying. Reduce heat to medium‑low and simmer for 1 hour 30 minutes, turning the roll after 45 minutes and adding the remaining 6 garlic cloves and two halved onions.

   Time: PT1H30M

   Temperature: medium‑low

6. Remove Pork and Filter Broth

   After 90 minutes, lift the pork roll out of the pot, set aside, and strain the broth through a fine mesh sieve.

   Time: PT5M

7. Prepare the Glaze

   In a small saucepan, combine 6 ml sake and 60 ml mirin; heat for 1 minute 30 seconds over high heat. Add 250 ml light soy sauce and 1 tbsp sugar, stir until dissolved, then pour in the filtered broth, the two halved onions, and the 6 garlic cloves added earlier. Bring to a gentle boil.

   Time: PT5M

   Temperature: high heat

8. Second Braise with Glaze

   Return the pork roll to the saucepan, cover with the same parchment sheet, and simmer on medium‑low for 40 minutes, turning the roll after 20 minutes.

   Time: PT40M

   Temperature: medium‑low

9. Quick Grill to Render Fat

   Transfer the roll to a skillet heated over low heat. Rotate the roll every minute for about 10 minutes until the fat layer melts and the surface lightly browns. Pat away excess fat with paper towels as needed.

   Time: PT10M

   Temperature: low heat

10. Reduce Remaining Glaze

    Discard any remaining fat from the skillet, increase heat to high, add a ladle and a half (≈200 ml) of the reserved broth, and reduce until the sauce thickens and forms many small bubbles (about 8 minutes).

    Time: PT8M

    Temperature: high heat

11. Final Glazing

    Return the pork roll to the skillet, tilt the pan to collect the thickened glaze, and coat the meat. Cook for another 1 minute 30 seconds until the glaze caramelizes and almost disappears.

    Time: PT2M

    Temperature: medium‑low

12. Cool and Slice

    Allow the roll to rest for 15 minutes, then remove the kitchen twine from the portion you will slice. Cut the pork into thin slices (as thin as desired for ramen).

    Time: PT15M

Nutrition Facts

Calories

420

Protein

22 g

Carbohydrates

5 g

Fat

33 g

Fiber

0 g

Ingredient Substitutions

• Instead of Pork Belly: Pork shoulder roast
• Instead of Fresh Ginger: Ground ginger (use less)
• Instead of Garlic Cloves: Garlic paste (1 tsp per 3 cloves)
• Instead of New Onion: Shallot
• Instead of Japanese Cooking Sake: Dry sherry
• Instead of Mirin: Sake + sugar
• Instead of Light Soy Sauce: Tamari (gluten‑free)
• Instead of Granulated Sugar: Honey (½ tbsp)
• Instead of Onion: Leek
• Instead of Parchment Paper: Aluminum foil (will affect glaze)
• Instead of Kitchen Twine: Butcher’s string

Equipment Needed

• Cutting Board
• Sharp Knife
• Kitchen Twine
• Large Pot
• Fine Mesh Sieve
• Small Saucepan
• Skillet or Frying Pan
• Tongs
• Ladle
• Measuring Cups and Spoons
• Paper Towels
• Timer
• Parchment Paper

Critical Steps — Do Not Skip

• Trimming and removing the skin while keeping the fat layer
• Rolling and securely tying the pork with double knots
• Turning the roll during the first 90‑minute braise
• Second braise with glaze and mid‑cook turn
• Low‑heat grilling to render fat without hardening the meat
• Reducing the glaze to the correct thickness
• Final lacquer coating and quick caramelization

Chef Tips from the Video

• Leaving a thin layer of fat under the skin is essential for a glossy lacquer.
• Covering the roll with parchment paper during braising prevents the surface from drying out.
• Turning the roll at the halfway point of each braise guarantees even flavor distribution.

Troubleshooting

Storage

Refrigerator: Store sliced chashu in an airtight container for 4–5 days.

Freezer: Freeze individual portions (≈5‑6 slices) in freezer‑safe bags for up to 2 months.

Room temperature: Do not store at room temperature; refrigerate promptly after cooling.

Make-Ahead Tips

• Braise the pork roll a day ahead, refrigerate, and slice just before serving.
• Freeze sliced chashu; reheat quickly over a hot grill or in a skillet for a few seconds.

Frequently Asked Questions