Chashu Ramen (Japanese Braised Pork Belly Ramen)
Bring the warmth of a Tokyo ramen shop into your home with this flavorful Chashu Ramen recipe. Featuring melt-in-the-mouth braised pork belly, rich umami-packed broth, and perfectly cooked noodles topped with soft ramen eggs and fresh vegetables — this bowl is pure comfort food made simple for home cooks.
Equipment
- Dutch oven or heavy-bottomed pot
- Large stockpot for broth
- Butcher’s twine
- Kitchen torch or broiler (optional, for pork caramelization)
- Slotted spoon or strainer
- Medium bowl (for egg marinade)
- Ice water bowl (for cooling eggs)
Ingredients
- For the Pork Belly Chashu and Braising Liquid:
- 2 lb boneless pork belly skin-on
- ½ cup soy sauce
- 1 cup sake
- 1 cup mirin
- ½ cup sugar
- 6 scallions roughly chopped
- 6 cloves garlic
- 1 shallot halved, skin-on
- 1 knob ginger about 2 inches, sliced
- 1 tbsp neutral oil for searing
- 2 cups water
- 1 tbsp sesame oil optional, for finishing
- ⅓ cup brown sugar
- For the Ramen Broth:
- 2 lb pig’s trotters ribs, and chicken backs
- 3 shallots roughly chopped
- 3 scallions roughly sliced
- 7 slices ginger
- 5 cloves garlic
- 2 carrots chopped
- 2 tbsp hatcho miso paste
- 2 tbsp fish sauce
- For the Ramen Eggs Ajitsuke Tamago:
- 4 large eggs cold
- 4 tbsp soy sauce
- 4 tbsp mirin
- 1 cup water
- 1 bowl ice water for cooling eggs
- For Garnishes and Noodles:
- 1 pack ramen noodles
- 4 –6 shiitake mushrooms
- ½ bunch Chinese broccoli
- 1 cup bean sprouts
- 2 sheets nori
- 1 tbsp sesame seeds
- ½ tsp chili pepper
- 1 tbsp cilantro chopped
- ¼ tsp red pepper flakes
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
Instructions
- Step 1: Prepare and Braise the Pork Belly
- Roll the pork belly lengthwise and secure tightly with butcher’s twine.
- Heat neutral oil in a Dutch oven over medium-high heat. Sear the pork on all sides until golden brown.
- Add soy sauce, sake, mirin, sugar, water, scallions, garlic, ginger, and shallot.
- Bring to a boil, then reduce to a low simmer. Cover with a drop lid (otoshibuta) or parchment paper and braise for 2–3 hours, or until tender.
- Step 2: Cook the Noodles and Slice the Pork
- Cook ramen noodles according to package instructions.
- Once the pork is cooked, remove it from the pot and let cool slightly.
- Strain and reserve the braising liquid.
- Slice pork into ¼-inch rounds. Optional: torch or broil the slices until caramelized.
- Step 3: Make the Ramen Broth
- In a large stockpot, add pig’s trotters, ribs, chicken backs, shallots, scallions, ginger, garlic, and carrots.
- Cover with water and simmer gently for 4–6 hours.
- Strain the broth, then stir in hatcho miso paste and fish sauce until well combined.
- Step 4: Prepare the Ramen Eggs (Ajitsuke Tamago)
- Soft-boil the eggs for 6–7 minutes. Transfer to ice water immediately to cool.
- Peel the eggs and marinate in soy sauce, mirin, and water for at least 4 hours (overnight for best flavor).
- Step 5: Assemble the Ramen Bowl
- Place cooked noodles into bowls. Pour hot broth over the noodles.
- Arrange chashu slices, ramen egg halves, mushrooms, Chinese broccoli, bean sprouts, and nori on top.
- Sprinkle with sesame seeds, chili pepper, cilantro, black pepper, and red pepper flakes.
- Drizzle with sesame oil for extra flavor if desired. Serve hot and enjoy!
Notes
💡 Recipe Notes:
- For a spicier version, stir in chili oil or spicy miso paste to the broth.
- You can substitute pork shoulder for pork belly if you prefer a leaner cut (though it will be less rich and tender).
- The braising liquid makes an excellent drizzle for leftover pork or rice bowls.
🧊 Storage and Reheating Tips:
- Fridge: Store chashu pork slices with some of the braising liquid in an airtight container for up to 7 days.
- Freezer: Freeze pork slices (with liquid) for up to 1 month, or vacuum-sealed for up to 4 months.
- Reheating: Rewarm pork slices in a pan with a splash of the braising liquid, use an air fryer, or broil lightly until heated through.