Chashu-Style Oven Roasted Pork Belly
This super easy and efficient chashu-style pork belly is simply marinated and roasted, creating a meaty and flavorful topping for your homemade ramen with practically no effort!
- Prep time
- 10 min
- Cook time
- 1 hr 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 450 g slab skinless pork belly
- 1 Japanese leek (naganegi) (green part)
- ½ tbsp grated ginger root
- ½ tbsp grated garlic
- 3 tbsp Japanese soy sauce (koikuchi shoyu)
- 1 tbsp honey
- 2 tbsp sake
- 1 tsp yellow miso paste (awase)
- 1 tbsp sugar
- 2 tbsp mirin
- ½ tbsp oyster sauce
Instructions
- 1
Start by thoroughly stabbing 450 g slab skinless pork belly all over with a fork.
- 2
Add the marinade ingredients to a large sealable freezer bag and massage until combined. Then, add the pork belly and the green part of 1 Japanese leek (naganegi). Massage until fully covered, seal the bag and refrigerate overnight.
- 3
Preheat your oven to 200 °C (392 °F) and line a roasting pan with baking paper. Place the marinated pork belly slab in the center of the pan and once the oven has finished preheating, place it on the bottom shelf and roast for 10 minutes.
- 4
After 10 minutes, reduce the heat to 140 °C (284 °F) and continue to roast for 1 hour. Once cooked, the internal temperature should be at least 62.8 °C (145 °F) to be considered safe to eat.
- 5
Wrap and rest for 10-15 minutes. Once rested, cut into slices. You can cut small pieces horizontally or long pieces lengthways depending on preference and usage.
- 6
Enjoy on ramen or donburi!