Pan-Seared Chashu: The Perfect Technique

Chashu is a popular ramen topping throughout Japan. It is made by slowly braising pork belly to make it tender and is usually served in slices. The Japanese version is braised in a sweet and savoury sauce, while the Chinese version is roasted over high heat.

To pan-sear chashu, start by rolling the pork belly into a log and tying it with butcher's twine. Then, heat some oil in a cast-iron skillet or similar over high heat. Sear the pork belly, one side at a time, for 10-15 minutes, until all sides are golden. After searing, the pork belly is then braised in a soy sauce-based mixture for 1-2 hours.

Sear the pork belly

To pan-sear chashu, you'll first want to roll the pork belly into a cylinder shape and tie it with string at regular intervals to keep its shape while cooking.

Next, heat oil in a cast-iron skillet or regular frying pan over high heat. Add the tied pork belly to the pan and sear each side for about 2 minutes, or until evenly golden.

• Sear the pork belly for about 10-15 minutes in total, rotating it to ensure all sides are golden brown.
• Use a cast-iron pan if you have one, as this will allow you to turn up the heat and ensure the meat comes into direct contact with an evenly heated surface.
• Don't add too much oil to the pan, as the pork has a lot of fat.
• Use tweezers to turn the pork belly as you sear it.
• After searing, introduce the pork belly to the pot with the marinade.

Braise the pork belly

Braising the pork belly is a crucial step in making Chashu, the Japanese dish of tender, braised pork belly slices. Here is a detailed guide on how to braise the pork belly to perfection:

Preparing the Pork Belly:

Start by rolling a big slab of pork belly into a log shape. This step is important as it helps keep the pork moist during the cooking process. Secure the roll with butcher's twine, tying it tightly at regular intervals to maintain its shape. Make sure to leave a tail of twine at the end for the final knot.

Searing the Pork Belly:

Heat a cast-iron skillet or a regular frying pan over high heat. Add some neutral oil, such as vegetable or canola oil, and sear the tied pork belly on all sides until it is golden brown. This step adds complex layers of flavour to the dish.

Preparing the Braising Liquid:

While the pork is searing, prepare the braising liquid by combining soy sauce, sake or Chinese cooking wine, mirin, sugar, and water in a heavy-bottomed pot or Dutch oven. You can also add aromatics like ginger, garlic, and green onions or scallions for extra flavour.

Braising the Pork Belly:

Transfer the seared pork belly roll to the pot with the braising liquid. Bring the liquid to a boil over medium heat, skimming off any foam and scum that forms. Reduce the heat to a low simmer and cover the pot. If using a Dutch oven, you can also place an otoshibuta (drop lid) on top to limit evaporation.

Resting the Pork Belly:

Once the braising liquid has reduced and the pork is cooked, turn off the heat and let the pork cool down slightly. Transfer the pork belly to a container or a plastic vacuum-sealing bag, along with some of the braising liquid. Refrigerate it overnight to allow the flavours to intensify.

Serving the Chashu:

The next day, remove the twine from the pork belly and slice it into thin pieces. You can sear or torch the slices to enhance the flavour and give them a golden colour. Serve the Chashu as a topping for ramen, noodles, rice bowls, or enjoy it on its own!

Let the pork cool

After searing the meat, transfer the pork to a container or bowl and let it cool to room temperature. Once it has cooled, cover the container or bowl with plastic wrap or a lid and place it in the refrigerator. It is recommended to let the pork chill overnight, but at least for a few hours. This will ensure that the pork is firm enough to slice thinly and that the flavours have adequately melded.

The next day, remove the pork from the refrigerator and take off any kitchen twine or butcher's string used to tie the meat. Using a sharp knife, slice the pork into thin pieces, about 1/4-inch thick. If you prefer thicker slices, adjust the thickness accordingly.

Now, you have two options to reheat the pork before serving. The first option is to pan-fry the slices in a non-stick frying pan over medium heat until they are golden brown. This method will give the pork a crispy texture. The second option is to use a culinary butane torch to sear the slices and enhance their flavour. This method will add a smoky aroma to the pork.

In conclusion, letting the pork cool is an essential step in the chashu recipe. It ensures that the meat is easy to slice and that the flavours develop adequately. By following the above instructions, you will be able to create delicious, tender, and flavourful chashu pork that can be served with ramen, rice, or enjoyed on its own.

Refrigerate overnight

After searing and braising the pork belly, it is important to let it rest and intensify its flavours. Transfer the meat to a container or a plastic bag and pour in some of the braising liquid. Cover the container or seal the bag, then let the meat marinate in the refrigerator overnight. The next day, the pork belly will be ready to be sliced and served.

Chashu pork can be frozen for later use. If you want to freeze it, cut the pork belly into slices or portions and place them in sealable bags. This way, you can take out a portion whenever you want to enjoy some chashu pork without having to defrost the entire batch.

The braising liquid can also be saved and used later to add flavour to other dishes. Simply strain the liquid through a fine-mesh strainer to remove any solids, then transfer it to a jar or container and store it in the refrigerator. The braising liquid can be used to make ramen eggs or to add flavour to stir-fries, soup broths, steamed vegetables, and more.

When you are ready to serve the chashu pork, remove it from the refrigerator and cut off the kitchen twine. Slice the pork belly into thin pieces, about 1/4-inch thick. Before serving, heat a small amount of oil in a pan and pan-fry the slices until lightly golden. Alternatively, you can use a culinary butane torch to sear and enhance the flavour of the pork.

Cut and pan-fry the chashu

Once you have prepared your chashu, it's time to cut and pan-fry it.

Firstly, remove the kitchen twine with a pair of kitchen scissors. Then, cut the pork into slices with a serrated knife, about 1/4 inches thick. Heat a small amount of oil in a pan. Lightly brown both sides of the pork slices to bring out the flavour.

You can serve the chashu with ramen, or with any other dishes. For example, you can add it to a rice bowl over steamed rice (chashu don) or use it to make chashu fried rice. Alternatively, you can replace the pan-fry step with a blow torch to char the surface before serving.

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