Chasu is a rich topping for Tonkatsu Ramen. But it also delicious served over hot rice.


  • 1 pork belly (approx 3#)
  • 1 C soy sauce
  • 1 C sake
  • 1/2 C sugar
  • 1 C mirin
  • 1 C water
  • bunch scallions rough chopped
  • ginger 2″ chunk peeled and sliced
  • 2 shallots peeled and rough chopped

Preheat oven to 275

Begin by tying and rolling the pork belly with butchers twine – lengthwise. Set aside.

Place all other ingredients in an oven safe pot with a lid. I like to choose one that is just big enough for the rolled belly, not too large. Bring to a boil over high heat . Once boiled remove from heat and place in the rolled belly. The liquid will not cover the whole thing. Place in oven and cover with lid, left with just a crack open. Braise for 4 hours turning hourly to ensure that each side gets a dip in the flavorful goodness.

Once done – remove the pork belly from liquid and allow to cool, covered with plastic wrap in the refrigerator until completely cool. I prefer overnight. Slice thin.

KEEP the braising liquid, you are going to need it.