Chashu (Pork Belly)

When you want to make an Asian style soup and feel like being fancy, then why not make some Traditional Chashu (pork belly).

On the weekends, my goal is to tap into my creative right brain and try out new recipes. This particular weekend I wanted to make Asian style pork that went well with the Asian style soup. This pork recipe would go well as a side dish. Only thing I needed to improve is getting that pork belly skin all crispy.


Pork Chashu


  • 1 kg pork belly block, cut in half
  • 1 tsp kosher salt
  • 1  tbs canola oil
  • 2 inch ginger, sliced
  • 1 green onion stalk, cut in 1 inch, green and white separated
  • 1/3 cup sake
  • 1/3 cup soy sauce
  • 3 tsp sugar
  • 1 1/2 tbs coconut oil

For Marinade

  • 1/4 cup soy
  • 1 tbs Chinese 5 spice
  • 2 tbs rice wine vinegar
  • 4 tbs kosher salt


  1. For Marinade: mix pork with 1/4 cup soy, 5 spice, and rice wine vinegar for 6-8 hours
  2. Rinse and pat dry, and set aside
  3. Season entire pork  liberally with kosher salt
  4. In a frying pan heat coconut oil
  5. Once the pan is hot to a sizzle brown all sides of pork belly starting skin side down; about 10 minutes
  6. While pork belly is browning in a deep pot combine 3/4 cup water, soy sauce, sake, sugar and mix well
  7. Put the pork belly skin side up, green onion, and ginger into the pot; the liquid should be just under the skin
  8. Place a drop lid on top of the meat; Otoshibuta
  9. Simmer on medium heat, occasionally turning for about 1 hour
  10. Remove drop lid and cook remaining liquid until its thick and bubbly, this will take about 20 min
  11. Once the sauce is thick and meat is shiny remove from pot and cut into thin slices
  12. You can eat this on its own or have it in soup!




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