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Make this easy, melt-in-mouth Chashu pork belly recipe at home! Braised in a sweet and savory sauce, you can now add the tender slice of meat as topping to your next bowl of ramen!

JapaneseRecipes NamikoChen

Make this easy, melt-in-mouth Chashu pork belly recipe at home! Braised in a sweet and savory sauce, you can now add the tender slice of meat as topping to your next bowl of ramen!

Chashu INGREDIENTS For Rolled Chashu (Log) (Serves 8-10) 2-2½ lb pork belly block (907-1134 g/roughly 8" x 9") 1 Negi (long green onion) (Sub: 1 leek or 2-3 green onions) 1 knob ginger 1 Tbsp neutral-flavored oil (vegetable, canola, etc) 1 cup sake (240 ml) 1 cup soy sauce (240 ml) 2 cup water (480 ml) ⅔ cup sugar (150 g) For Non-Rolled Chashu (Block) (Serves 3; This is the original recipe posted on May 2011) ¾ lb pork belly block (340 g; You got 1 lb block? See Notes) 1 Negi (long green onion) (Sub: 1 leek or 2-3 green onions) 1 knob ginger ½ Tbsp neutral-flavored oil (vegetable, canola, etc) ⅓ cup sake (80 ml) ⅓ cup soy sauce (80 ml) ⅔ cup water (160 ml) 3 Tbsp sugar (45 g) INSTRUCTIONS FOR ROLLED CHASHU (Scroll down for NON-ROLLED version)...

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