Chashu (Japanese braised pork)

Preparation time
less than 30 mins

Cooking time
over 2 hours

From The Hairy Bikers' Asian Adventure


  • 175ml/6fl oz dark soy sauce
  • 120ml/4fl oz sake
  • 3 tbsp mirin
  • 2 tbsp oyster or teriyaki sauce
  • 75g/2½oz sugar
  • 500g/1lb 2oz skin-on piece pork belly, rolled
  • ½ leek, sliced (or 1 small onion, sliced)
  • 4 whole garlic cloves, peeled
  • 4cm/1½in piece ginger, thickly sliced


  1. Put the soy sauce, sake, mirin, oyster sauce (or teriyaki sauce) and sugar in a small pan. Bring to a simmer to dissolve the sugar.

  2. Preheat the oven to 140C/300F/Gas 2.

  3. Place the pork into a small deep roasting tin. Pour over the hot liquid. Add the leek (or onion), garlic and ginger. Depending on the width of your tin, add 400-500ml/14-18fl oz of hot water – enough not to completely cover it as it will be turned every so often.

  4. Lightly cover with a double layer of foil and leave a small gap for the steam to escape.

  5. Turn the pork occasionally and cook until the pork is tender – about 2-2½ hours.

  6. Once cooked, remove from the oven, leave to cool in the liquid and put into a sealed container with the juices. Leave to cool before putting in the fridge – it is easier to carve when it is fridge cold. If using straightaway leave to rest for 20 minutes.

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