Chashu Ramen Recipe
By Jackson Hewitt
This chashu ramen features tender, melt-in-your-mouth braised pork belly simmered in a sweet-savory soy glaze, served over a simple shoyu broth. It takes some time to braise the pork, but most of it is hands-off, and the payoff is a genuinely classic ramen-shop bowl.
Why You'll Love This Recipe
- Tender, melt-in-your-mouth chashu that tastes just like your favorite ramen shop.
- Mostly hands-off braising time — the oven does the hard work.
- The glaze doubles as a flavor boost for the broth itself.
Ingredients Needed
- 2 lbs pork belly, rolled and tied
- 1 tablespoon vegetable oil
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/4 cup brown sugar
- 3 scallions (green parts), plus more for garnish
- 4 slices fresh ginger
- 3 cloves garlic, smashed
- 1 cup water
- 6 cups chicken broth
- 2 tablespoons soy sauce (for the broth)
- 8 ounces ramen noodles
- 2 marinated soft-boiled eggs (ajitama), halved
- 1 sheet nori, cut into strips
How to Make Chashu Ramen
- 1Preheat the oven to 300°F (150°C). Heat the oil in an oven-safe pot and sear the rolled pork belly on all sides until browned, about 6–8 minutes.
- 2Add the soy sauce, mirin, brown sugar, scallion greens, ginger, garlic, and water to the pot. Bring to a simmer.
- 3Cover and transfer to the oven. Braise for 2 to 2 1/2 hours, turning the pork occasionally, until very tender.
- 4Remove the pork and let it cool slightly, then slice into thin rounds. Strain and reduce the braising liquid over the stovetop until slightly syrupy, then brush it over the sliced chashu.
- 5In a separate pot, bring the chicken broth to a simmer with the soy sauce for the broth. Taste and adjust seasoning.
- 6Cook the ramen noodles separately according to the package instructions, then drain.
- 7Divide the noodles among bowls, ladle the broth over the top, and arrange the chashu slices, marinated egg, and nori on top.
What to Add
Make it your own — here are a few ways to customize this bowl.
Vegetables
Menma (fermented bamboo shoots), bean sprouts, or wilted spinach are classic additions.
Extra richness
Use some of the reduced braising liquid to season the broth itself for even more depth.
Heat
A spoonful of rayu chili oil adds a spicy contrast to the rich pork.
Shortcut
A pressure cooker can braise the pork belly tender in about 45 minutes instead of over 2 hours.
Reviews
Kenji O.
July 10, 2026This chashu recipe is the real deal. Tender, sweet, savory — exactly like my favorite ramen shop.
Paige H.
June 22, 2026Worth the wait. The braising liquid glaze on the sliced pork is incredible.
Solomon D.
May 28, 2026Used the pressure cooker shortcut and still got beautifully tender pork. Highly recommend.
Printable Recipe Card
Chashu Ramen
4.8 from 105 reviews
This chashu ramen features tender, melt-in-your-mouth braised pork belly simmered in a sweet-savory soy glaze, served over a simple shoyu broth. It takes some time to braise the pork, but most of it is hands-off, and the payoff is a genuinely classic ramen-shop bowl.
Ingredients
- 2 lbs pork belly, rolled and tied
- 1 tablespoon vegetable oil
- 1 cup soy sauce
- 1 cup mirin
- 1 cup brown sugar
- 3 scallions (green parts), plus more for garnish
- 4 slices fresh ginger
- 3 cloves garlic, smashed
- 1 cup water
- 6 cups chicken broth
- 2 tablespoons soy sauce (for the broth)
- 8 ounces ramen noodles
- 2 marinated soft-boiled eggs (ajitama), halved
- 1 sheet nori, cut into strips
Instructions
- 1Preheat the oven to 300°F (150°C). Heat the oil in an oven-safe pot and sear the rolled pork belly on all sides until browned, about 6–8 minutes.
- 2Add the soy sauce, mirin, brown sugar, scallion greens, ginger, garlic, and water to the pot. Bring to a simmer.
- 3Cover and transfer to the oven. Braise for 2 to 2 1/2 hours, turning the pork occasionally, until very tender.
- 4Remove the pork and let it cool slightly, then slice into thin rounds. Strain and reduce the braising liquid over the stovetop until slightly syrupy, then brush it over the sliced chashu.
- 5In a separate pot, bring the chicken broth to a simmer with the soy sauce for the broth. Taste and adjust seasoning.
- 6Cook the ramen noodles separately according to the package instructions, then drain.
- 7Divide the noodles among bowls, ladle the broth over the top, and arrange the chashu slices, marinated egg, and nori on top.
Nutrition Facts
Per Serving
Nutrition is an estimate and will vary based on the exact ingredients and brands used.