chashu

Chashu is a preparation of pork used as a topping for ramen and other dishes, originating from Cantonese char siu and adapted in Japan as a braised, rolled pork. The term in Japanese reflects the Chinese name for roasted pork, though chashu in ramen is typically braised rather than roasted to order.

Common cuts and preparation: Pork belly is the traditional choice, though shoulder or other cuts may be used. The meat is often rolled and tied to create an even shape. It is marinated and braised in a soy-based liquid that may include sake, mirin or sugar, garlic, ginger, scallions, and aromatics such as five-spice. Some versions add hoisin sauce, honey, or other sweeteners to enhance glaze and depth of flavor. The cooking can be slow braising for several hours or roasting in an oven until the meat is tender and glossy. After cooking, the meat is cooled, sliced thinly, and served, frequently with a small amount of its braising liquid or tare to finish.

Serving and variations: Chashu is a staple topping in many ramen styles, providing a rich, savory contrast to the noodles. It can also appear in dishes such as bao buns (char siu bao) or other pork-centered preparations. Variants differ in cut, marinade, and level of caramelization; some homes and restaurants prefer lighter soy tones, while others emphasize a deeper glaze.

Storage: Chashu can be stored refrigerated for several days, sealed in its braising liquid, and may be frozen for longer-term preservation.