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Tender, juicy, and full of flavor, chashu bacon is one of those additions that can transform a bowl of homemade ramen into a true feast. This Japanese delicacy is made with rolled pork belly, slowly braised in an aromatic marinade of soy sauce, mirin, and sake. This results in incredibly tender meat, and each slice delights with a deep umami flavor. Sounds delicious? Find out how to make chashu bacon in your own kitchen!
1,5 tablespoons House of Asia Mirin Sauce
125 ml House of Asia dark soy sauce
2 tablespoons House of Asia light soy sauce
1,5 tablespoons of sake
1-2 ząbki czosnku
2 slices of ginger
3 tablespoons of sugar
3 spring onions, cut into smaller pieces
1 onion, quartered
1 kg of raw pork bacon
2 tablespoons of vegetable oil
water
Gently cut the raw bacon on the meat side to make it easier to roll.
Roll the bacon tightly into a roll and tie it with butcher's string.
Heat the oil in a pot and fry the bacon on all sides until golden brown.
Pour water over the seared bacon. Add mirin, both soy sauces, sake, sugar, spring onion, onion, ginger, and garlic. Add more water if necessary to completely cover the bacon.
Bring to a boil, then reduce the heat and simmer the bacon until tender. Once cooked, allow the meat to cool completely in the liquid, which will make it juicier.
Remove the sausage string from the cooled bacon and cut the meat into slices.
If the bacon floats during cooking, weigh it down with a small plate to keep it submerged in the liquid at all times.
The secret to perfect chashu begins with the choice of meat. Pork belly is the best choice, as it has evenly distributed layers of meat and fat. It's this fat that makes the bacon tender, juicy, and melt-in-your-mouth during the long braising process.
It's also important to tightly roll the meat into a roulade, which allows the bacon to cook evenly and retain its shape. Pre-frying gives it an appetizing, golden brown color and subtle, lightly roasted notes that perfectly complement its flavor.
What makes chashu bacon so unique? The secret lies in the marinade, which combines salty, sweet, and aromatic notes. Soy sauce gives the meat a deep umami flavor and dark color, mirin and sugar add a delicate sweetness and a mouthwatering sheen, and sake enhances the overall flavor. Ginger, garlic, onion, and scallions add an irresistible aroma.
Slow braising tenderizes the meat, and allowing it to cool completely in the brine helps maintain its juiciness. Slice the cooked bacon thinly and reheat briefly before serving. Place it on a hot shoulder, preferably in company pickled egg and enjoy the taste straight from a Japanese restaurant.
Chashu pork belly is a popular addition to Japanese ramen, made from pork braised in an aromatic marinade. It's usually rolled up and sliced after cooling and served over hot soup.
Chashu bacon has an intense, salty-sweet flavor with a distinct umami note. It is tender, juicy, and aromatic, and its soft texture pairs perfectly with ramen noodles and broth.
Bacon for ramen should be simmered over low heat until tender, which usually takes about 2-3 hours, depending on the thickness of the meat. It's best to test for doneness with a fork, which should easily penetrate the bacon.
Sake can be replaced with a small amount of dry white wine, though the flavor will be slightly different. If you prefer a non-alcoholic version, omit the sake and top up with water, keeping in mind that the flavor of the meat will be more delicate.
A great alternative to chashu bacon is tofu or oyster mushrooms, which perfectly absorb the flavor of the marinade. Simply prepare them with soy sauce, ginger, and garlic to give your vegetarian ramen a distinctive character.
Yes, chashu bacon can be prepared a day in advance, and it's even worth it! Once cooled, store it in the refrigerator along with the brine. This will enhance the flavor and make it easier to carve.
Store the cooked chashu pork belly in an airtight container in the refrigerator, preferably submerged in the brine, for up to 3 days. Before serving, slice it and gently reheat it in a small amount of the brine or directly in hot broth.
Japanese 
up to 15 minutes 