Chashu

Directions

1. Roll the pork belly block and tie together with cooking twine.

2. Sear the pork belly with cooking oil in the pot.

3. Add all the remaining ingredients into the pot. The cooking liquid should submerge the pork belly.

4. Bring to a boil then turn down to low heat.

5. Simmer for 2 hours, turning every 30 minutes.

6. Turn off the heat and let cool.

7. Place the chashu and the cooking liquid into a container and let it refrigerate overnight. The refrigeration step is important for solidfying the meat.

8. Remove twine, cut, and enjoy. Optionally, you can sear with a torch.

Personal Connection

I love to eat ramen and I love the chashu in a bowl of ramen. I used to think chashu is very difficult to make, but then I tried making it and realized it's very straightforward and just takes some patience. Chashu is expensive to purchase at grocery stores and at restaurants, so I think it's very worth it to make chashu at home in bulk, freeze, then thaw when you want to eat it.