Chashu Recipe for Hong Kong Flats

This hob-braised chashu needs no oven or sous-vide machine, and the braising liquid becomes next week’s tare and ajitama marinade. This recipe is adapted for a Hong Kong flat, locally available ingredients and a normal hob.

Cooking hub: How to Make Ramen at Home in a Hong Kong Kitchen. Component guide: Anatomy of a Ramen Bowl.

Makes 6–8 servings. Time about 2 hours. Ask a wet-market butcher for 700–900 g rolled belly or shoulder.

🛒 1. Ingredients

• 700–900 g pork belly or shoulder
• Oil, soy sauce, sake or Shaoxing wine, mirin and water
• Sugar, ginger, spring onions and garlic

🔥 2. Method

1. Brown pork in a heavy lidded pot.
2. Add liquid and aromatics; liquid should reach halfway up the meat.
3. Simmer covered at the lowest heat for 90 minutes, turning every 30 minutes.
4. Cool in liquid and refrigerate overnight if possible.
5. Strain liquid for tare; slice and torch or pan-sear before serving.

🧂 3. Adjustments and substitutions

Belly is richest; shoulder is leaner. Use liquid in home tare.

Cool pork quickly. Refrigerate within two hours, store up to four days in liquid and reheat until steaming hot. See ramen food safety.

❓ FAQ

Can I use an air fryer? Yes, to crisp slices after braising.

What if I lack mirin? Use sugar plus water in its place.