Chashu, although most commonly associated with ramen today, has its roots in the Chinese technique of preparing pork known as char siu, which was introduced to Japan through Chinese culinary influence at the turn of the 19th and 20th centuries. Japanese chefs adapted the method of slow braising and marinating the meat in an aromatic mixture of soy sauce, sake, and sugar, creating a more tender and delicate version suited to local tastes. Over time, BBQ pork belly Chashu became an essential ramen topping and a classic element of both home and restaurant cooking, symbolizing the fusion of technique, patience, and the deep umami that defines Japanese cuisine.
BBQ Pork Belly Chashu – Recipe (4–6 servings)
Ingredients:
800 g pork belly (in one piece, preferably skinless)
3 tbsp soy sauce
2 tbsp sake
2 tbsp mirin
1 tbsp sugar
2 cloves garlic (lightly crushed)
1 piece of ginger (about 20 g, sliced)
500 ml water
1 green onion (optional)
Instructions:
Roll the pork belly tightly and tie it with kitchen twine so it keeps its shape during cooking.
Sear the pork on all sides in a large pan over medium heat until lightly browned and some fat renders out.
Transfer the meat to a pot and add the water, soy sauce, sake, mirin, sugar, garlic, ginger, and green onion.
Bring to a gentle boil, then reduce the heat and simmer covered for 60–90 minutes, turning the meat occasionally.
Once the pork becomes very tender, turn off the heat and let it cool in the braising liquid so it absorbs more flavor.
After cooling, refrigerate the chashu for several hours (preferably overnight) to make slicing easier and cleaner.
Before serving, slice into thin pieces and optionally lightly sear or torch the surface to achieve a BBQ-style caramelization.
Serve as a topping for ramen, over rice, or as a standalone Japanese-style BBQ dish.
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