Slow-Cooker Japanese Chashu Pork Belly for Ramen Tips, FAQ & printable recipe

Tips for success

For an even richer flavor, you can sear the outside of the rolled pork belly in a hot pan before placing it in the slow cooker. This adds a layer of Maillard reaction, providing a deeper, more complex taste profile to the finished meat. If you do this, ensure the pan is hot and the pork is dry before it touches the surface to get a good golden-brown crust.

If you have leftover braising liquid, do not discard it. It is packed with flavor from the pork fat and aromatics. You can strain it and use it as a base for stir-fry sauces, or even as a savory addition to vegetable dishes. It stores well in the refrigerator for up to a week and can be frozen for longer periods, providing a quick flavor boost to future meals.

Variations

• Spicy Chashu: Add a tablespoon of chili garlic sauce or a few dried red chili peppers to the braising liquid for a spicy kick that cuts through the richness of the pork.
• Sweet Miso Glaze: Whisk in two tablespoons of red miso paste into the braising liquid to add a deep, fermented umami depth that pairs beautifully with the soy and mirin.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Wrap tightly and freeze for up to 1 month. Thaw in the refrigerator before reheating.

Reheat

Gently warm slices in a pan with a splash of water or broth, or place directly into hot ramen soup.

Keep any leftover chashu in an airtight container in the refrigerator. It is best to store the meat with a small amount of the braising liquid to prevent it from drying out.

When stored properly, it will maintain its quality for up to three days. Ensure the container is sealed tight to keep out other refrigerator odors, as the pork will easily absorb surrounding scents.

Chashu is an excellent candidate for making ahead, as the flavors often improve after sitting in the braising liquid. You can cook the pork, let it cool in the liquid, and then refrigerate the entire assembly.

This makes it easier to slice the pork when it is cold. Simply reheat the slices in a bit of the sauce or directly in your hot ramen broth when you are ready to serve.

Serving ideas

To serve, slice the chilled pork belly into thin, even rounds using a sharp knife. This is much easier to do when the pork is cold, as it holds its shape better.

Place one or two slices into each bowl of hot ramen, allowing the heat from the broth to warm the fat just enough to make it melt on the tongue. Garnish with a jammy soft-boiled egg and fresh scallions.

Consider serving the chashu with a variety of textures to complement the softness of the pork. Crispy nori, crunchy bamboo shoots, or fresh corn can provide a nice contrast to the tender meat.

If you prefer, serve the chashu on a side plate with a small dish of the reduced braising liquid for dipping, allowing guests to customize the intensity of the flavor in their own bowls.

Frequently asked questions

Recipe card

Slow-Cooker Japanese Chashu Pork Belly for Ramen

Prep 15 minCook 7 hRest 15 minTotal 7 h 30 minServes 6

Ingredients

• 3 lb pork belly, rolled and tied with butcher twine
• 1 cup soy sauce
• 3/4 cup mirin
• 1/2 cup sake
• 1/3 cup sugar
• 1 bunch green onions
• 6 cloves garlic cloves, smashed
• 1 piece fresh ginger, sliced

Instructions

1. In the ceramic insert of your slow cooker, combine the soy sauce, mirin, sake, and sugar. Stir gently until the sugar begins to dissolve into the liquid base. Add the smashed garlic cloves and the sliced fresh ginger to the mixture to infuse the braising liquid with deep aromatics.
2. Place the rolled and butcher-twine-tied pork belly log into the slow cooker, nestling it into the liquid. Arrange the green onions around the pork. Cover with the lid and set the slow cooker to LOW. Cook for 7 hours until the meat reaches an internal temperature of at least 145°F (63°C). Let the meat rest for at least 3 minutes before slicing.
3. Carefully remove the pork belly from the slow cooker. If desired, use a kitchen torch to sear the surface of the slices for a caramelized finish. Arrange the slices atop your prepared ramen bowls and serve immediately while hot.

Contains: gluten, soy, sulfites

Estimated nutrition per serving

Calories

450

Protein

22 g

Carbohydrates

12 g

Fat

35 g

Fiber

0.5 g

Sugar

10 g

Sodium

950 mg

Automatic estimate from the ingredient list, not laboratory-verified.