3120 minutes
This Chashu Roasted Pork is a succulent, flavor-packed dish with a delicate balance of sweet and savory. Perfectly roasted to achieve a tender texture, it's a fantastic addition to your favorite ramen or enjoyed on its own as a main course.
Pork Shoulder Roast
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1. Cure the Pork
In a small bowl, combine the kosher salt and granulated sugar, mixing thoroughly to create your curing mixture. Place the pork shoulder in a zip-top bag, pour in the curing mixture, and massage evenly into the meat. Seal the bag, pressing out as much air as possible. Refrigerate the pork for 24 hours, massaging the bag and flipping every 8 hours for an even cure.
2. Marinate the Pork
After 24 hours, open the bag and add the soy sauce and mirin. Seal and massage the meat again, ensuring even distribution. Refrigerate for another 24 hours, continuing to massage and flip every 8 hours.
3. Prepare for Roasting
Remove the pork from the bag and pat it dry with paper towels. Tie the pork at 1/2-inch intervals using kitchen twine to form a neat, even cylinder. Adjust your oven rack to the middle position and preheat the oven to 200°F (93°C). Place a wire rack in a rimmed baking sheet, then set the pork on the rack.
4. Roast the Pork
If using a probe thermometer, insert it into the center of the roast. Roast in the preheated oven until the internal temperature reaches 145°F (63°C), about 3 to 4 hours. Remove the pork from the oven once it reaches the desired temperature.
5. Rest the Pork
Let the pork rest, allowing the juices to redistribute throughout the meat. This ensures a moist and tender texture upon slicing.
6. Broil for Finishing Touches
To finish under the broiler, adjust the oven rack so the roast is about 1 inch from the broiler element and preheat the broiler to high. Place the roast, still on its rack in the rimmed baking sheet, under the broiler. Turn frequently until the exterior is charred to your liking, approximately 5 minutes. Slice the pork thinly to serve as part of your favorite dishes or as a standalone entree.
Beyond the classic Chashu pork slices, the same preparation and cooking method can be used to make chicken Chashu or even beef Chashu, which can then be used as toppings for different types of ramen. The key is in the marinade and slow-cooking process that imparts deep flavors.
The core flavors in the Chashu marinade – soy sauce, sake, sugar, ginger, and garlic – can form the base for a variety of stir-fry dishes. You can swap the pork for tofu, shrimp, or vegetables, and use the Chashu sauce as a stir-fry sauce.
Similar to ramen toppings, the roasted pork can be sliced or shredded on top of a bowl of rice with some pickled vegetables to make a Chashu Donburi. You can also use the same concept with other grains like quinoa or farro for a healthier twist.
The Chashu can be shredded and used as a filling for steamed buns (baozi). You can also experiment with other proteins such as duck or lamb following the Chashu marinade and cooking method for a different twist.
. Introduce a tablespoon of Gochujang (Korean chili paste) or a teaspoon of crushed red pepper flakes to the marinade. . Garnish with thinly sliced fresh chilies when serving.
Select pork belly with an even distribution of fat and meat for the best texture and flavor in your chashu.
Use a balanced marinade of high-quality soy sauce, mirin, sake, and sugar, infused with aromatics like garlic, ginger, and star anise or cinnamon, marinating for 4 hours to overnight.
Roast the pork belly at 275-300°F (135-150°C) for several hours to allow collagen breakdown without drying the meat.
Reduce the leftover marinade after cooking to a syrupy glaze and brush it over the sliced chashu for an intense flavor boost.
Roll the pork belly tightly and tie it with butcher's twine to ensure even cooking and to retain its juices, achieving the classic spiral look.
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