Savory Sous Vide Pork Belly Chashu: The Ultimate Ramen Topping
Get ready to take your ramen game to a whole new level with this melt-in-your-mouth Sous Vide Ramen Chashu! If you’ve ever wondered what makes ramen shop chashu so ridiculously tender and flavorful, the secret is in the slow cooking and a perfectly balanced marinade. This recipe combines the art of sous vide with rich, umami-packed ingredients like tsuyu, mirin, garlic, and kombu to create pork belly so good, it might just steal the show from your ramen.
What’s even better? The finishing touch—a quick sear or a swipe with a blow torch—that caramelizes the edges into crispy, smoky perfection. It’s not just a topping; it’s an experience. Whether you’re indulging in a steaming bowl of noodles or sneaking a slice straight from the fridge (we won’t tell), this chashu is pure magic.
About This Recipe
The Pork Belly
is only as good as its toppings, and chashu is the crown jewel. This sous vide chashu recipe takes pork belly to the next level, delivering unmatched tenderness and rich, savory flavor. The secret lies in the long sous vide cooking process, which transforms the pork belly into a melt-in-your-mouth masterpiece while absorbing all the flavors of the marinade.
The Marinade
is a carefully balanced blend of tsuyu, mirin, garlic, ginger, kombu, and scallions, infusing the pork with umami goodness. After sous vide cooking, a quick sear (or blow torch) caramelizes the edges, adding a smoky, crispy finish. Whether you’re topping ramen, making rice bowls, or enjoying it as a stand-alone treat, this recipe will elevate your culinary game.
The Pork Chashu Recipe
Ingredients
For the Pork Belly
2kg pork belly
2 cups tsuyu (Japanese soup base)
1 cup mirin (sweet rice wine)
10 garlic cloves, smashed
25g ginger, sliced (about 3 inches)
14g kombu (dried kelp)
80g scallion stems, white parts only
Equipment
Sous vide machine
Sous vide bag or vacuum sealer
Butcher’s twine
Pan or blow torch
Slicer
Pork Chashu Cooking Instructions
1. Prepare the Marinade
Combine the tsuyu, mirin, garlic, ginger, kombu, and scallion stems in a pot.
Bring to a boil over medium heat, then simmer for 5 minutes to meld the flavors.
Let the marinade cool slightly.
2. Prep the Pork Belly
Tie the pork belly with butcher’s twine to keep its shape during cooking.
Place the pork belly in a sous vide bag. Pour the cooled marinade over the pork, ensuring it’s fully submerged.
3. Sous Vide Cooking
Preheat your sous vide machine to 70°C (158°F).
Cook the pork belly in the marinade for 24 hours.
(This long, slow cooking method ensures incredible tenderness.)After cooking, transfer the bag to an ice bath to cool and firm up the pork for at least 30 minutes.
4. Chill and Rest
Place the pork belly (still in its marinade) in the refrigerator for 6–24 hours.
(This step intensifies the flavors and makes slicing easier.)
5. Sear and Slice
Remove the pork belly from the marinade and pat it dry.
Slice thinly into even pieces. try to get a hold of a slicer knife like you see in the above picture. Ive tried using a Japanese Gyuto knife and chef’s knife but its so much harder to slice with these knives. A slicer knife works best. ake sure it’s sharpened.
Sear the edges in a hot dry pan or use a blow torch for a smoky, caramelized finish.
(Pro Tip: Save the marinade to make marinated ramen eggs or as a flavor enhancer for your broth.)
Serving Suggestions
Top your ramen with this chashu for a luxurious bowl of noodles. Pair it with marinated eggs, scallions, and nori for a classic combo, or use it in rice bowls for a hearty meal. It’s even delicious on its own as a savory snack!
As you can see, I vacuum sealed my remaining chashu but you can also store in a tupperware box and freeze, just make sure not to stack them directly ontop of each other as they will stick together
Hunger Hugs Tip
Patience is key! The sous vide technique may take time, but the reward is perfectly tender, flavorful pork belly that’s worth every second. Elevate your ramen nights and savor the magic of homemade chashu!
