Chashu (Rolled Pork Belly)

Fact-checked on paper only. This recipe has not been cooked or tested yet.

Why this works

Rolling the belly puts a spiral of fat and meat in every slice. A rolled log braised about 2 hours until fork-tender is the standard method [Just One Cookbook]. The USDA safe minimum for fresh pork is 145 F with a 3 minute rest [USDA FSIS, Fresh Pork]. A belly braised until it is tender is far past 145 F, so the temperature check is a safety floor and tenderness is the real finish line.

Yield: 12 to 16 slices (6 to 8 bowls) Times: prep PT20M, cook PT2H30M, total PT10H50M (ISO 8601)

Equipment

• Butcher's twine
• Dutch oven with lid
• Instant-read thermometer
• Sharp slicing knife

Ingredients

• 900 g (2 lb) skin-on pork belly, one piece
• 15 ml (1 Tbsp) vegetable oil
• 180 ml (3/4 cup) soy sauce
• 120 ml (1/2 cup) sake
• 60 ml (1/4 cup) mirin
• 240 ml (1 cup) water
• 50 g (1/4 cup) sugar
• 30 g (a 1-inch piece) fresh ginger, sliced
• 2 stalks green onion
• 3 cloves garlic, smashed

Steps

1. Lay the belly flat, skin side down, and roll it tightly lengthwise. Tie with twine at 1 inch intervals, then once lengthwise.
2. Heat the oil in the Dutch oven over high heat and sear all sides until deep brown, 10 to 15 minutes.
3. Add the soy sauce, sake, mirin, water, sugar, ginger, green onion and garlic. Bring to a boil, scraping the pot.
4. Cover with the lid slightly ajar and simmer low 2 to 2 1/2 hours, turning every 30 minutes. It is done when a skewer slides in with little resistance. Check that the center is well above 145 F (63 C).
5. Rest the pork at least 3 minutes before moving it. Then put it and the strained liquid in a container and chill overnight so the flavor sets.
6. Remove the twine and slice about 5 mm (1/4 inch) thick. Serve cold, or warm in a hot pan or with a torch.

What to watch for

• A hard boil toughens the meat. Keep bubbles gentle.
• Add extra twine if the roll starts to loosen.
• Turn the roll so the top does not dry out.

Storage

• Refrigerate in the braising liquid and use within 3 to 4 days, USDA's window for cooked leftovers [USDA FSIS, Leftovers and Food Safety]. Just One Cookbook allows up to 7 days; we use the shorter USDA window.
• Freeze sliced portions flat for up to 2 months. Thaw in the fridge overnight.
• Chill within 2 hours of cooking, or 1 hour above 90 F [USDA FSIS, Keep Food Safe].

Allergens: Soy, wheat (soy sauce).

Pairs with

Shoyu, tonkotsu and miso bowls. The strained braising liquid can season ajitsuke tamago.

Sources

1. Just One Cookbook, homemade chashu (rolled log, 2 hour braise, fork-tender): https://www.justonecookbook.com/homemade-chashu/
2. USDA FSIS, Fresh Pork from Farm to Table (145 F plus 3 minute rest): https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat-catfish/fresh-pork-farm-table
3. USDA FSIS, Keep Food Safe (2 hour / 1 hour chilling rule): https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/steps-keep-food-safe
4. USDA FSIS, Leftovers and Food Safety (refrigeration windows, reheating): https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety

Citation links

• https://www.justonecookbook.com/homemade-chashu/
• https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat-catfish/fresh-pork-farm-table
• https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/steps-keep-food-safe
• https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety