Chashu Pork

Once you figure out how to make Ramen Eggs, the next step is to figure out what else goes on a bowl of ramen – which is why today, we’re going to be making chashu pork in a rice cooker. It’s traditionally made on the stove as a braised dish, but using a rice cooker means you get a similar style of cooking without having to keep an eye on things.

Pork belly seems to be hard to find in many American supermarkets – you seem to have to find an Asian market or a butcher to get some. Korean markets, in particular, have such a wonderful selection of pork cuts that you don’t get in Western markets, ranging from super-thin slices used for shabu-shabu and sukiyaki, all the way to thick slabs of pork belly for braised dishes as well as for Korean barbecue. 

The pork belly slabs I tend to find in Korean markets are great for making block-style chashu. To make the round-shaped chashu you find in some ramen shops, you just need a wider slab, which you roll up and tie with kitchen twine before cooking. 

Block chashu is obviously fantastic on ramen, both hot and cold. It’s also delicious sliced as a high-protein snack. It’s a great “otsumami” snack to go along with a beer or chuhai, something you’d see at an izakaya. Hot / warm slices are absolutely delicious in a sandwich, or in a soft Chinese bao bun…those Hawaiian slider buns? Perfection. If, instead of slicing it, you chop it into smaller pieces, it’s a perfect addition to fried rice. No matter how you serve it, I think it tastes better heated, but that’s a personal preference.

So many options once you have this in your repertoire. I hope you give this a shot for your next party or potluck – or just as a treat for yourself!

For other tasty protein-based snacks, try my Ajitsuke Tamago, Onsen Tamago, and Matcha Protein Shake.

Ingredients

• 8 – 10oz pork belly
• Salt & pepper
• 1/2 cup water
• 1/4 cup mirin
• 1/2 cup soy sauce
• 1/4  cup sake
• 5 tbsp sugar
• 1 tbsp grated / minced garlic
• 1 tbsp grated / minced ginger
• 1/4 tsp chinese five spice
• 3 large green onions

Directions

Cut pork belly slab into pieces which will fit into the rice cooker bowl.

Pierce pork belly on all sides with a fork, knife, or needle-bladed meat tenderizer tool. Salt and pepper all sides.

Sear pork belly in a frying pan until it is golden brown on all sides.

Cut green onions so you have the green tops and white bulbs separated.

In a rice cooker bowl, add water, soy sauce, mirin, sake, sugar, ginger, garlic, and green onion tops. 

Add the seared pork belly pieces.

Add an otoshibuta (“drop lid”) with some aluminum foil or parchment paper.

Close the rice cooker and start on the standard “White Rice” setting.

Allow to continue cooking in “Keep Warm” mode for a minimum of one hour; longer, up to overnight, will result in deeper flavors. 

Serve as is, or prepared in a variety of other dishes, including chashu don (slices over a bowl of steamed white rice), ramen, fried rice, sandwiches, and more. Enjoy!