Chashu-Style Pork Belly

Make Oliver’s your one-stop ramen-shop, and bring a taste of this Japanese classic to your kitchen tonight! We have everything you need to start making delicious, fresh ramen at home, like delectable fresh produce and tender pork. Melt-in-your-mouth-tender pork belly braised in soy sauce in mirin, is there anything better? This braised pork belly roulade is the traditional topping for the aptly named “Chashu Ramen”, and it’s a delicious addition to many other ramen recipes besides. It’s the only way to top a proper bowl of ramen!

*Sale prices good through 3/10/20.

  • Serves: 4-6 servings
  • Prep Time: 20 minutes
  • Cook Time: 3-4 hours


  • 1 (2 lb.) slab Pork Belly
  • 1 c. Water
  • 1 c. Mirin
  • 1 c. Sake
  • 1/2 c. Soy Sauce
  • 5 Scallions, roughly chopped
  • 6 cloves Garlic, smashed
  • 1 thumb-sized knob Ginger, sliced
  • 1/3 c. Sugar
  • Butcher's Twine
  • 1 tbsp. Canola Oil


  1. Preheat oven to 275 degrees F. Pat pork belly slab with paper towels to remove excess moisture, then roll pork belly lengthwise. Secure with butcher's twine at 3/4 inch intervals.

  2. Heat oil in a heavy-bottomed, oven-safe pot. Sear pork belly on all sides; add all remaining ingredients and bring to a boil. When mixture boils, cover and place in the oven, leaving lid slightly ajar to vent. Braise the pork belly for 3 to 4 hours or until a thin knife inserted in the center meets little resistance. Chill until completely cool.

  3. To serve, slice into very thin rounds. You can place the slices directly into a bowl of ramen to reheat in the broth, or sear the slices first for added crispiness and flavor.

No comments yet. Add the first comment

Add Comment

4 Locations to Serve Sonoma County