What Is Pork Belly Chashu and Why Make It at Home?
Pork belly chashu is a beloved Japanese dish. You see it sitting on top of steaming ramen bowls everywhere. The meat is tender, rich, and full of flavor. Making it at home feels like a big task, but a pressure cooker changes everything.
I’ve made chashu dozens of times. The pressure cooker method cuts hours off the cooking time. You get the same melt-in-your-mouth texture without waiting all day. This guide will walk you through every step.
The best part? You control what goes into your food. No mystery ingredients or additives. Just pure, delicious pork belly chashu that tastes better than most restaurants.
Why Use a Pressure Cooker for Chashu?
Traditional methods take three to four hours in the oven. A pressure cooker does the job in about 45 minutes. The high pressure breaks down the tough connective tissue fast.
Here’s what makes pressure cooker chashu special:
- Speed: You save at least two hours of cooking time
- Tenderness: The pressure creates incredibly soft meat
- Flavor: The sealed environment locks in all the tasty juices
- Energy: Uses less power than heating your oven for hours
- Moisture: The meat stays juicy, never dry
I was skeptical at first. But after one try, I never went back to the old method. The results speak for themselves.
Ingredients for Pressure Cooker Chashu
For the Pork:
- 2 pounds pork belly (skin removed)
- Kitchen twine for tying
- 2 tablespoons vegetable oil
For the Chashu Tare (Braising Liquid):
- 1 cup soy sauce (use low-sodium if you prefer)
- 1/2 cup mirin (Japanese sweet rice wine)
- 1/2 cup sake (Japanese rice wine)
- 1/2 cup water
- 1/4 cup brown sugar
- 6 cloves garlic (smashed)
- 4-inch piece fresh ginger (sliced)
- 4 green onions (cut into 3-inch pieces)
The soy sauce marinade forms the base of your flavor. The mirin and sake add sweetness and depth. Together, they create the perfect braising liquid.
Preparing Your Rolled Pork Belly
Step 1: Roll the Meat
Lay your pork belly flat on a cutting board. The fatty side should face down. Roll it tightly from one short end to the other. Think of it like rolling a sleeping bag.
Step 2: Tie with Kitchen Twine
This step matters more than you think. Cut several pieces of kitchen twine, each about 12 inches long. Tie them around the rolled pork belly at 1-inch intervals.
Make sure each tie is snug but not too tight. The meat will shrink as it cooks. Too-tight ties will cut into the meat. Too-loose ties won’t hold the shape.
I learned this the hard way. My first attempt fell apart because I didn’t tie it well. Take your time here. Good prep work makes everything easier later.
Step 3: Pat Dry
Use paper towels to dry the outside of the meat. This helps it brown better in the next step.
Making the Perfect Chashu Tare
The chashu tare is your secret weapon. This braising liquid does all the heavy lifting for flavor.
Mix these ingredients in a bowl:
- Soy sauce
- Mirin
- Sake
- Water
- Brown sugar
Stir until the sugar dissolves completely. The liquid should smell sweet and savory at the same time.
The proportions matter. Too much soy makes it too salty. Too much sugar makes it candy-like. This balance took me several tries to get right. Trust these measurements.
Cooking Process: Step by Step
Step 1: Sear the Meat
Turn your pressure cooker to the sauté setting. Add the vegetable oil. Let it heat for one minute.
Place the tied pork belly in the pot. Sear each side for 2-3 minutes. You want a golden-brown color all around. This step adds flavor through caramelization.
Don’t skip this part. The searing creates depth that you can’t get any other way.
Step 2: Add Aromatics
Toss in the garlic, ginger, and green onions. Let them sizzle for 30 seconds. Your kitchen will smell amazing.
Step 3: Pour in the Braising Liquid
Add your prepared chashu tare to the pot. The liquid should come about halfway up the sides of the meat. You don’t need to submerge it completely.
Step 4: Pressure Cook
Lock the lid in place. Set the valve to “sealing.” Cook on high pressure for 45 minutes.
This is where the magic happens. The pressure breaks down the fat and collagen. The result is tender pork belly chashu that falls apart with a fork.
Step 5: Natural Pressure Release
When the timer beeps, don’t touch anything. Let the pressure release naturally. This takes about 15-20 minutes.
Natural pressure release is crucial. A quick release would make the meat seize up and become tough. Patience pays off here.
The float valve will drop when all the pressure is gone. Only then should you open the lid.
Finishing Your Chashu
Cooling the Meat
Remove the pork from the pot carefully. It will be very tender and might want to fall apart. Place it on a plate.
Let it cool for at least 30 minutes. Some people put it in the fridge for an hour. Cooler meat slices much easier.
Reducing the Sauce
While the meat cools, strain the braising liquid. Discard the solids. Return the liquid to the pot.
Set the pressure cooker to sauté mode again. Let the sauce simmer and reduce by half. This concentrates the flavors. Stir it occasionally.
The reduced sauce becomes a glaze. You’ll brush this on later.
Slicing Technique
Remove the kitchen twine from the cooled rolled pork belly. Use a sharp knife. Slice the meat into 1/4-inch thick rounds.
Each slice should show a beautiful spiral pattern. The layers of meat and fat create a natural design.
Thin slices work better as a ramen topping. Thicker slices are good for rice bowls or eating on their own.
How to Use Your Pork Belly Chashu
As a Ramen Topping
This is the classic way. Place two or three slices on top of your hot ramen. The heat warms them up. The pork belly chashu adds richness to every bite.
Brush each slice with the reduced chashu tare before adding to the bowl. This gives them a glossy finish.
Other Serving Ideas
- Rice bowls: Layer slices over steamed rice with green onions
- Bao buns: Stuff soft buns with chashu and pickled vegetables
- Fried rice: Chop the chashu and mix it into fried rice
- Salads: Add cold slices to a fresh Asian salad
- Breakfast: Serve with eggs and toast for a rich morning meal
I often make extra just to have it in the fridge. It’s good cold, straight from the container. Don’t judge me.
Storage and Reheating Tips
Store the sliced chashu in an airtight container. Keep the reduced sauce in a separate container. Both will last 5 days in the fridge.
For longer storage, freeze the slices. Place parchment paper between each slice so they don’t stick together. They’ll keep for 3 months frozen.
To reheat, warm slices gently in a pan with a little sauce. Or place them directly into hot soup. The microwave works too, but use low power for 20-30 seconds.
The sauce can be frozen in ice cube trays. Pop out cubes as needed for future cooking.
Troubleshooting Common Problems
Meat Is Too Tough
This usually means not enough cooking time. Add 10 more minutes of pressure cooking next time. Also make sure you used natural pressure release, not quick release.
Meat Falls Apart Too Easily
You cooked it a bit too long. It’s still delicious, just harder to slice nicely. Reduce the cooking time by 5 minutes next time.
Flavor Is Too Salty
Use low-sodium soy sauce next time. You can also dilute the braising liquid with more water before cooking.
Flavor Is Too Sweet
Cut back on the brown sugar by half. Some people don’t like sweet chashu. Adjust to your taste.
Can’t Get Nice Slices
Make sure the meat is very cold before slicing. Room temperature meat is too soft. Also sharpen your knife. A dull blade tears instead of cuts.
Frequently Asked Questions
Can I make this without a pressure cooker?
Yes, but it takes longer. Use a heavy pot with a lid. Simmer on low heat for 2.5 to 3 hours. Check occasionally and add water if needed.
Do I have to roll the pork belly?
Rolling creates an even shape for better cooking. It also makes prettier slices. But you can cook it flat if you prefer. Just tie it to keep it compact.
Can I use pork shoulder instead?
Pork shoulder works but gives different results. It’s leaner than belly. The texture won’t be as rich. If you try it, add cooking oil to the liquid.
What if I don’t have mirin or sake?
Substitute with dry sherry or white wine for the sake. For mirin, mix 1 tablespoon sugar with 3 tablespoons water. It won’t be exactly the same but close enough.
How do I know when it’s done?
The meat should be fork-tender. A fork should slide in with almost no resistance. If you hit firm spots, it needs more time.
Can I double the recipe?
Yes. Use two smaller pieces of pork instead of one large piece. They’ll cook more evenly. You might need to add 5 minutes to the cooking time.
Final Thoughts
Making pork belly chashu in a pressure cooker changed my home cooking. What once seemed difficult now feels easy. The meat comes out perfect every time.
This recipe has become my go-to for meal prep. I make a batch on Sunday and eat it all week. Sometimes as a ramen topping, sometimes in other dishes.
The best part is the satisfaction. When friends ask where I got such good chashu, I smile and say I made it. Their surprise never gets old.
Try this recipe this weekend. Your taste buds will thank you. And once you master it, you’ll find yourself making it again and again.
The pressure cooker unlocks restaurant-quality results at home. Give it a shot. You won’t regret it.