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Updated: Mar 11, 2022

Japanese chashu pork are always a winner! You usually find Japanese chashu pork topped on a bowl of ramen. Ramen restaurants value Japanese chashu pork as much as they do for the noodles and soup. They add their own originality to the recipe.

My Japanese chashu pork recipe is tender due to being simmered in a yummy soy sauce ginger based sauce. It still has a little bit of texture left unlike pulled pork.

I always make a batch of chashu pork and keep it in my fridge. Chashu pork go with almost any kind of dish such as fried rice, topped on a salad, filling in a rice ball and in a veggie wrap. There are so many different ways you can enjoy this pork by mixing and matching with other ingredients. I'll be posting chashu pork arranged dishes if you are interested (leave me a comment on Instagram)!

My family finish this chashu pork right away, so I usually make a double batch of the recipe below.

Enjoy and make one for yourself or for hungry loved ones!!



<Prep time> 5 minutes

<Cook time> 2.5 hours


17.6 oz (500g) pork shoulder (fat should be nicely marbled but not too much fat)

1L water

200ml rice wine

0.7oz (20g) ginger

1 onion

1 piece kelp/kombu


¾ cup (150ml) Soy sauce

5 tablespoons sugar

5 tablespoons Mirin

<Optional Toppings>

shredded leek


1. Poke the surface of the pork with a fork. Pan fry the pork over high heat until all the surfaces have become charred. Shred the onion and ginger.

2. In a large pot place in the seared pork, ginger, onions, kelp, water and rice wine. Once come to a boil, cook it for 30 minutes over medium heat. Remove the scum from the surface.

3. Add the seasoning listed above and simmer for 1.5 hours with aluminum foil on. After 1.5 hours have passed, remove from heat. Slice the pork into bite sized pieces. Transfer to a serving plate. Garnish with some shredded leeks, Japanese mustard and a soft boiled egg if you want to. Enjoy with plenty of sauce.

<Miwa’s tips>

・If you don’t have a kelp, you can leave it out.

・Please pan fry the pork well before you put it into the pot. This will create a nice smokey flavor. I didn't add in any oil since the pork fat naturally works as an oil.

・By covering with aluminum foil the pork will be cooked and seasoned equally.

・If you want to use an instant pot, I recommend following the recipe to completion of step 2, then put everything into an instant pot along with the seasoning. To be honest, I haven’t tried that yet, so let me know if you guys tried it through instagram!

・The pork easily break apart right after you finish cooking it. To prevent that from happening, slice the pork after it reaches room temperature.

・As time goes on, the taste will be stronger and become more flavorful.

・Place a soft boiled egg in the sauce to make it a ramen egg.

<Recommended side dish>

<Storage time>

Store in an air-tight container in the fridge for up to 5 days.


<Did you try this recipe??>

Let me know by tagging me on Instagram

I love to see your creations!

<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!

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