Chashu Pork Belly (Rolled Braised Pork)
11 hr · 33 min active · makes ~1.55 kg · Easy · Japanese
Chashu Pork Belly (Rolled Braised Pork)
Rolled pork belly braised in soy sauce, mirin, and sake until tender, finished with fresh spring onions.
TOTAL TIME
11 hr
ACTIVE TIME
33 min
QUANTITY
~1.55 kg
DIFFICULTY
Easy
CUISINE
Japanese
Who’s eating
A
People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.
Ingredients0/10
Tools0/20
Ingredients0/10 gathered · 5 servings
boneless and skin-on, in one slab1kg
4clove
3piece
4tbsp
100ml
100ml
100ml
2tbsp
100ml
30g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1kg | boneless and skin-on, in one slab | — | |
| 2 | | 4clove | — | — | |
| 3 | | 3piece | — | — | |
| 4 | | 4tbsp | — | — | |
| 5 | | 100ml | — | — | |
| 6 | | 100ml | — | — | |
| 7 | | 100ml | — | — | |
| 8 | | 2tbsp | — | — | |
| 9 | | 100ml | — | — | |
| 10 | | 30g | — | — |
Tools24 items
Serveware1 item
Procedure49 steps
1 of 49
Lay the pork belly skin-side down on the chopping board.
Pork belly · 1 kg
⏱ 30s
ResultPork belly2 of 49
Roll the pork belly tightly into a cylinder, keeping the skin on the outside.
⏱ 1 min
ResultRolled pork belly3 of 49
Tie the rolled pork belly at regular intervals with kitchen twine to hold its shape.
⏱ 2 min
ResultTied pork bellyused in step 124 of 49
Lay each garlic clove on the board and pull away the papery skin.
Garlic clove · 4 clove
⏱ 30s
ResultPeeled garlic cloves5 of 49
Place the flat of the knife over each peeled garlic clove and press down firmly to crush them.
⏱ 1 min
ResultCrushed garlicused in step 206 of 49
Lay each spring onion on the board and pull away any ragged outer leaves, trimming the root end.
Spring onions · 3 piece⏱ 30s
ResultPeeled spring onions7 of 49
Chop the spring onions into rough 3 cm pieces.
⏱ 1 min
ResultRoughly chopped spring onions8 of 49
Sweep the chopped spring onions into a small bowl, cover and refrigerate until serving.
⏱ 15s
ResultRoughly chopped spring onionsused in step 499 of 49
Preheat the oven to 160 °C.
⏱ 15 min
10 of 49
Pour the neutral oil into the large ovenproof frying pan.
Neutral oil · 2 tbsp
⏱ 30s
ResultNeutral oil11 of 49
Heat the oil over a high heat until it shimmers.
⏱ 1 min
ResultHeated neutral oil12 of 49
Place the tied pork belly into the hot oil and sear, turning, until browned on all sides.
⏱ 2 min
ResultSeared pork belly13 of 49
Lift the seared pork belly out of the pan and rest it on a plate.
⏱ 1 min
ResultSeared pork bellyused in step 2114 of 49
Pour the soy sauce into the frying pan.
Soy sauce · 100 ml⏱ 30s
ResultSoy sauce15 of 49
Pour the mirin into the pan.
Mirin · 100 ml⏱ 30s
ResultSoy sauce and mirin16 of 49
Pour the sake into the pan.
Sake · 100 ml⏱ 30s
ResultSoy sauce and mirin and sake17 of 49
Add the caster sugar to the pan.
Caster sugar · 2 tbsp⏱ 30s
ResultSoy sauce and mirin mixture18 of 49
Pour the water into the pan.
Water · 100 ml⏱ 30s
ResultSoy sauce and mirin mixture19 of 49
Stir the liquid over a medium heat until the sugar has fully dissolved.
⏱ 2 min
ResultBraising liquid20 of 49
Add the crushed garlic to the braising liquid.
⏱ 30s
ResultCrushed garlic and braising liquid21 of 49
Return the seared pork belly to the pan, nestling it into the braising liquid.
⏱ 1 min
ResultCrushed garlic and braising liquid and seared pork belly22 of 49
Rinse the fresh ginger under cold running water.
Fresh ginger · 30 g
⏱ 30s
ResultRinsed ginger23 of 49
Slice the ginger into thin rounds, no need to peel.
⏱ 1 min
ResultSliced gingerused in step 2524 of 49
Drizzle the additional neutral oil into the pan alongside the pork.
Neutral oil · 1 tbsp⏱ 30s
ResultSeared pork belly mixture25 of 49
Add the sliced ginger to the braising liquid in the pan.
⏱ 30s
ResultSeared pork belly mixture26 of 49
Bring the braising liquid with the aromatics and pork to a gentle simmer over a medium heat.
⏱ 3 min
ResultSimmered braising liquid with aromatics and pork27 of 49
Cover the pan tightly with kitchen foil.
⏱ 30s
28 of 49
Slide the foil-covered pan into the oven using oven gloves.
⏱ 10s
ResultSimmered braising liquid with aromatics and pork29 of 49
Braise in the oven until the pork is deeply tender when pierced.
⏱ 2 hr
ResultBraised pork belly30 of 49
Lift the pan out of the oven using oven gloves and set it on the hob.
⏱ 15s
ResultBraised pork belly31 of 49
Transfer the braised pork belly to a plate and leave it to cool to room temperature.
⏱ 15 min
ResultBraised pork belly32 of 49
Strain the braising liquid through a sieve into a small saucepan, discarding the spent aromatics.
⏱ 2 min
ResultStrained braising liquid33 of 49
Simmer the strained braising liquid over a medium heat, stirring occasionally, until it thickens to a glossy glaze.
⏱ 15 min
ResultTare glaze34 of 49
Pour roughly half the tare glaze into a small bowl for glazing the pork; cover the rest in the saucepan and refrigerate it overnight for the final sear.
⏱ 15s
ResultTare glazeused in step 4735 of 49
Place the cooled pork belly on a clean chopping board ready to glaze.
⏱ 30s
ResultBraised pork belly36 of 49
Brush the tare glaze generously all over the surface of the pork belly.
⏱ 1 min
ResultGlazed pork belly37 of 49
Wrap the glazed pork belly tightly in cling film, rolling it into a firm cylinder and twisting the ends to seal.
⏱ 1 min
ResultWrapped glazed pork belly38 of 49
Lift the wrapped glazed pork belly onto a plate ready for the refrigerator.
⏱ 15s
ResultWrapped glazed pork belly39 of 49
Place the plate with the wrapped pork belly into the refrigerator.
⏱ 10s
ResultWrapped glazed pork belly40 of 49
Leave the wrapped pork belly in the refrigerator overnight until completely firm.
⏱ 8 hr
ResultChilled chashu pork41 of 49
Take the plate with the chilled chashu pork out of the refrigerator.
⏱ 10s
ResultChilled chashu pork42 of 49
Unwrap the chilled chashu, snip off and discard the twine, and place it on the chopping board ready to slice.
⏱ 15s
ResultChilled chashu pork44 of 49
Pour the neutral oil into a frying pan.
Neutral oil · 1 tbsp
⏱ 30s
ResultNeutral oil45 of 49
Heat the oil over a high heat until very hot.
⏱ 1 min
ResultHeated neutral oil46 of 49
Lay the chashu slices into the hot oil and sear for about 30 seconds per side until caramelised and golden.
⏱ 1 min 30s
ResultSeared chashu slices47 of 49
Spoon the remaining tare glaze into the pan with the seared slices and let it bubble for a few seconds until runny, turning the slices to coat.
⏱ 1 min
ResultTare-glazed seared chashu slices48 of 49
Arrange the finished chashu slices on a serving plate.
⏱ 1 min
ResultTare-glazed seared chashu slices49 of 49
Scatter the chopped spring onions over the chashu slices and serve immediately.
⏱ 15s
ResultChashu Pork Belly (Rolled Braised Pork)Total Time11 hr
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1 kg | | Lay the pork belly skin-side down on the chopping board.⏱ 30sResultPork belly |
| 2 | Pork bellystep 1 | | Roll the pork belly tightly into a cylinder, keeping the skin on the outside.⏱ 1 minResultRolled pork belly |
| 3 | Rolled pork bellystep 2 | | Tie the rolled pork belly at regular intervals with kitchen twine to hold its shape.⏱ 2 minResultTied pork bellyused in step 12 |
| 4 | 4 clove | | Lay each garlic clove on the board and pull away the papery skin.⏱ 30sResultPeeled garlic cloves |
| 5 | Peeled garlic clovesstep 4 | | Place the flat of the knife over each peeled garlic clove and press down firmly to crush them.⏱ 1 minResultCrushed garlicused in step 20 |
| 6 | 3 piece | | Lay each spring onion on the board and pull away any ragged outer leaves, trimming the root end.⏱ 30sResultPeeled spring onions |
| 7 | Peeled spring onionsstep 6 | | Chop the spring onions into rough 3 cm pieces.⏱ 1 minResultRoughly chopped spring onions |
| 8 | Roughly chopped spring onionsstep 7 | | Sweep the chopped spring onions into a small bowl, cover and refrigerate until serving.⏱ 15sResultRoughly chopped spring onionsused in step 49 |
| 9 | — | | Preheat the oven to 160 °C.⏱ 15 min |
| 10 | 2 tbsp | | Pour the neutral oil into the large ovenproof frying pan.⏱ 30sResultNeutral oil |
| 11 | — | | Heat the oil over a high heat until it shimmers.⏱ 1 minResultHeated neutral oil |
| 12 | Tied pork bellystep 3 | | Place the tied pork belly into the hot oil and sear, turning, until browned on all sides.⏱ 2 minResultSeared pork belly |
| 13 | Seared pork bellystep 12 | | Lift the seared pork belly out of the pan and rest it on a plate.⏱ 1 minResultSeared pork bellyused in step 21 |
| 14 | 100 ml | | Pour the soy sauce into the frying pan.⏱ 30sResultSoy sauce |
| 15 | 100 ml | | Pour the mirin into the pan.⏱ 30sResultSoy sauce and mirin |
| 16 | 100 ml | | Pour the sake into the pan.⏱ 30sResultSoy sauce and mirin and sake |
| 17 | 2 tbsp | | Add the caster sugar to the pan.⏱ 30sResultSoy sauce and mirin mixture |
| 18 | 100 ml | | Pour the water into the pan.⏱ 30sResultSoy sauce and mirin mixture |
| 19 | — | | Stir the liquid over a medium heat until the sugar has fully dissolved.⏱ 2 minResultBraising liquid |
| 20 | Crushed garlicstep 5 | | Add the crushed garlic to the braising liquid.⏱ 30sResultCrushed garlic and braising liquid |
| 21 | Seared pork bellystep 13 | | Return the seared pork belly to the pan, nestling it into the braising liquid.⏱ 1 minResultCrushed garlic and braising liquid and seared pork belly |
| 22 | 30 g | | Rinse the fresh ginger under cold running water.⏱ 30sResultRinsed ginger |
| 23 | — | | Slice the ginger into thin rounds, no need to peel.⏱ 1 minResultSliced gingerused in step 25 |
| 24 | 1 tbsp | | Drizzle the additional neutral oil into the pan alongside the pork.⏱ 30sResultSeared pork belly mixture |
| 25 | Sliced gingerstep 23 | | Add the sliced ginger to the braising liquid in the pan.⏱ 30sResultSeared pork belly mixture |
| 26 | — | | Bring the braising liquid with the aromatics and pork to a gentle simmer over a medium heat.⏱ 3 minResultSimmered braising liquid with aromatics and pork |
| 27 | — | | Cover the pan tightly with kitchen foil.⏱ 30s |
| 28 | — | | Slide the foil-covered pan into the oven using oven gloves.⏱ 10sResultSimmered braising liquid with aromatics and pork |
| 29 | — | | Braise in the oven until the pork is deeply tender when pierced.⏱ 2 hrResultBraised pork belly |
| 30 | — | | Lift the pan out of the oven using oven gloves and set it on the hob.⏱ 15sResultBraised pork belly |
| 31 | Braised pork bellystep 30 | | Transfer the braised pork belly to a plate and leave it to cool to room temperature.⏱ 15 minResultBraised pork belly |
| 32 | Braised pork bellystep 31 | | Strain the braising liquid through a sieve into a small saucepan, discarding the spent aromatics.⏱ 2 minResultStrained braising liquid |
| 33 | — | | Simmer the strained braising liquid over a medium heat, stirring occasionally, until it thickens to a glossy glaze.⏱ 15 minResultTare glaze |
| 34 | Tare glazestep 33 | | Pour roughly half the tare glaze into a small bowl for glazing the pork; cover the rest in the saucepan and refrigerate it overnight for the final sear.⏱ 15sResultTare glazeused in step 47 |
| 35 | — | | Place the cooled pork belly on a clean chopping board ready to glaze.⏱ 30sResultBraised pork belly |
| 36 | Braised pork bellystep 35 | | Brush the tare glaze generously all over the surface of the pork belly.⏱ 1 minResultGlazed pork belly |
| 37 | — | | Wrap the glazed pork belly tightly in cling film, rolling it into a firm cylinder and twisting the ends to seal.⏱ 1 minResultWrapped glazed pork belly |
| 38 | Wrapped glazed pork bellystep 37 | | Lift the wrapped glazed pork belly onto a plate ready for the refrigerator.⏱ 15sResultWrapped glazed pork belly |
| 39 | — | | Place the plate with the wrapped pork belly into the refrigerator.⏱ 10sResultWrapped glazed pork belly |
| 40 | — | | Leave the wrapped pork belly in the refrigerator overnight until completely firm.⏱ 8 hrResultChilled chashu pork |
| 41 | — | | Take the plate with the chilled chashu pork out of the refrigerator.⏱ 10sResultChilled chashu pork |
| 42 | — | | Unwrap the chilled chashu, snip off and discard the twine, and place it on the chopping board ready to slice.⏱ 15sResultChilled chashu pork |
| 43 | — | | Slice the chashu into rounds about 1 cm thick.⏱ 2 minResultSliced chashuused in step 46 |
| 44 | 1 tbsp | | Pour the neutral oil into a frying pan.⏱ 30sResultNeutral oil |
| 45 | — | | Heat the oil over a high heat until very hot.⏱ 1 minResultHeated neutral oil |
| 46 | Sliced chashustep 43 | | Lay the chashu slices into the hot oil and sear for about 30 seconds per side until caramelised and golden.⏱ 1 min 30sResultSeared chashu slices |
| 47 | Remaining tare glazestep 34 | | Spoon the remaining tare glaze into the pan with the seared slices and let it bubble for a few seconds until runny, turning the slices to coat.⏱ 1 minResultTare-glazed seared chashu slices |
| 48 | Tare-glazed seared chashu slicesstep 47 | | Arrange the finished chashu slices on a serving plate.⏱ 1 minResultTare-glazed seared chashu slices |
| 49 | Roughly chopped spring onionsstep 8 | | Scatter the chopped spring onions over the chashu slices and serve immediately.⏱ 15sResultChashu Pork Belly (Rolled Braised Pork) |
| Total Time | 11 hr | ||
Serving
Not served on its own — it goes into or alongside other dishes. Keep it until it is needed.
Nutritionper 100 g
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per 100 g |
|---|---|
| 454kcal | |
| 8g | |
| 42g | |
| 14g | |
| 9g | |
| 4g | |
| 0.2g | |
| 88mg |
Ingredients0/10
Tools0/20
Japanese · Recipe
Chashu Pork Belly (Rolled Braised Pork)
Rolled pork belly braised in soy sauce, mirin, and sake until tender, finished with fresh spring onions.
What you’ll doYou will roll and tie a pork belly, sear it, then braise it in the oven for 2 hours in a soy, mirin and sake liquid with garlic and ginger. After cooling, you will glaze it with the reduced braising liquid and chill it overnight until firm, then slice it and sear the slices until caramelised.
Serves5
Total11 hr
LevelMedium
Ingredients
- Pork belly, boneless and skin-on, in one slab1 kg
- Garlic clove4 clove
- Spring onions3 piece
- Neutral oil4 tbsp
- Soy sauce100 ml
- Mirin100 ml
- Sake100 ml
- Caster sugar2 tbsp
- Water100 ml
- Fresh ginger30 g
Tools
Kitchen twineTongsSieveServing plateRolling pinFrying panSpring onions bowl (small bowl)Tare glaze bowl (small bowl)OvenKitchen foilSmall saucepanChef's knifeCling filmLarge ovenproof frying panWooden spoonRefrigeratorColanderBrushPork belly plate (plate)Chashu pork plate (plate)Oven gloveGinger board (chopping board)Chashu board (chopping board)Kitchen scissors
Method
1
Lay the pork belly skin-side down on the chopping board.
30sGinger board (chopping board)Pork belly · 1 kg
2
Roll the pork belly tightly into a cylinder, keeping the skin on the outside.
1 minGinger board (chopping board), Rolling pinPork belly · step 1
3
Tie the rolled pork belly at regular intervals with kitchen twine to hold its shape.
Result · Tied pork belly · used in step 12
2 minGinger board (chopping board), Kitchen twineRolled pork belly · step 2
4
Lay each garlic clove on the board and pull away the papery skin.
30sGinger board (chopping board), Chefs knifeGarlic clove · 4 clove
5
Place the flat of the knife over each peeled garlic clove and press down firmly to crush them.
Result · Crushed garlic · used in step 20
1 minGinger board (chopping board), Chefs knifePeeled garlic cloves · step 4
6
Lay each spring onion on the board and pull away any ragged outer leaves, trimming the root end.
30sGinger board (chopping board), Chefs knifeSpring onions · 3 piece
7
Chop the spring onions into rough 3 cm pieces.
1 minGinger board (chopping board), Chefs knifePeeled spring onions · step 6
8
Sweep the chopped spring onions into a small bowl, cover and refrigerate until serving.
Result · Roughly chopped spring onions · used in step 49
15sSpring onions bowl (small bowl)Roughly chopped spring onions · step 7
9
Preheat the oven to 160 °C.
160°C15 minOven
10
Pour the neutral oil into the large ovenproof frying pan.
30sLarge ovenproof frying panNeutral oil · 2 tbsp
11
Heat the oil over a high heat until it shimmers.
1 minLarge ovenproof frying pan
12
Place the tied pork belly into the hot oil and sear, turning, until browned on all sides.
2 minLarge ovenproof frying pan, TongsTied pork belly · step 3
13
Lift the seared pork belly out of the pan and rest it on a plate.
Result · Seared pork belly · used in step 21
1 minPork belly plate (plate)Seared pork belly · step 12
14
Pour the soy sauce into the frying pan.
30sLarge ovenproof frying panSoy sauce · 100 ml
15
Pour the mirin into the pan.
30sLarge ovenproof frying panMirin · 100 ml
16
Pour the sake into the pan.
30sLarge ovenproof frying panSake · 100 ml
17
Add the caster sugar to the pan.
30sLarge ovenproof frying panCaster sugar · 2 tbsp
18
Pour the water into the pan.
30sLarge ovenproof frying panWater · 100 ml
19
Stir the liquid over a medium heat until the sugar has fully dissolved.
2 minLarge ovenproof frying pan, Wooden spoon
20
Add the crushed garlic to the braising liquid.
30sLarge ovenproof frying panCrushed garlic · step 5
21
Return the seared pork belly to the pan, nestling it into the braising liquid.
1 minLarge ovenproof frying panSeared pork belly · step 13
22
Rinse the fresh ginger under cold running water.
30sColanderFresh ginger · 30 g
23
Slice the ginger into thin rounds, no need to peel.
Result · Sliced ginger · used in step 25
1 minGinger board (chopping board), Chefs knife
24
Drizzle the additional neutral oil into the pan alongside the pork.
30sLarge ovenproof frying panNeutral oil · 1 tbsp
25
Add the sliced ginger to the braising liquid in the pan.
30sLarge ovenproof frying panSliced ginger · step 23
26
Bring the braising liquid with the aromatics and pork to a gentle simmer over a medium heat.
3 minLarge ovenproof frying pan
27
Cover the pan tightly with kitchen foil.
30sLarge ovenproof frying pan, Kitchen foil
28
Slide the foil-covered pan into the oven using oven gloves.
10sLarge ovenproof frying pan, Oven, Kitchen foil, Oven glove
29
Braise in the oven until the pork is deeply tender when pierced.
160°C2 hrLarge ovenproof frying pan
30
Lift the pan out of the oven using oven gloves and set it on the hob.
15sLarge ovenproof frying pan, Oven, Oven glove
31
Transfer the braised pork belly to a plate and leave it to cool to room temperature.
15 minPork belly plate (plate)Braised pork belly · step 30
32
Strain the braising liquid through a sieve into a small saucepan, discarding the spent aromatics.
2 minSmall saucepan, SieveBraised pork belly · step 31
33
Simmer the strained braising liquid over a medium heat, stirring occasionally, until it thickens to a glossy glaze.
15 minSmall saucepan, Wooden spoon
34
Pour roughly half the tare glaze into a small bowl for glazing the pork; cover the rest in the saucepan and refrigerate it overnight for the final sear.
Result · Tare glaze · used in step 47
15sTare glaze bowl (small bowl)Tare glaze · step 33
35
Place the cooled pork belly on a clean chopping board ready to glaze.
30sChashu board (chopping board)
36
Brush the tare glaze generously all over the surface of the pork belly.
1 minChashu board (chopping board), BrushBraised pork belly · step 35
37
Wrap the glazed pork belly tightly in cling film, rolling it into a firm cylinder and twisting the ends to seal.
1 minChashu board (chopping board), Cling film
38
Lift the wrapped glazed pork belly onto a plate ready for the refrigerator.
15sChashu pork plate (plate)Wrapped glazed pork belly · step 37
39
Place the plate with the wrapped pork belly into the refrigerator.
10sChashu pork plate (plate), Refrigerator
40
Leave the wrapped pork belly in the refrigerator overnight until completely firm.
8 hrChashu pork plate (plate)
41
Take the plate with the chilled chashu pork out of the refrigerator.
10sChashu pork plate (plate), Refrigerator
42
Unwrap the chilled chashu, snip off and discard the twine, and place it on the chopping board ready to slice.
15sChashu board (chopping board), Kitchen scissors
43
Slice the chashu into rounds about 1 cm thick.
Result · Sliced chashu · used in step 46
2 minChashu board (chopping board), Chefs knife
44
Pour the neutral oil into a frying pan.
30sFrying panNeutral oil · 1 tbsp
45
Heat the oil over a high heat until very hot.
1 minFrying pan
46
Lay the chashu slices into the hot oil and sear for about 30 seconds per side until caramelised and golden.
1 min 30sFrying pan, TongsSliced chashu · step 43
47
Spoon the remaining tare glaze into the pan with the seared slices and let it bubble for a few seconds until runny, turning the slices to coat.
1 minFrying pan, BrushRemaining tare glaze · step 34
48
Arrange the finished chashu slices on a serving plate.
1 minServing plateTare-glazed seared chashu slices · step 47
49
Scatter the chopped spring onions over the chashu slices and serve immediately.
Result · Chashu Pork Belly (Rolled Braised Pork)
15sServing plateRoughly chopped spring onions · step 8
Printed 14 October 2026