It’s exciting to make Japanese Rolled Chashu or Braised Pork Belly in an Instant Pot and serve it with ramen. When done it right, this sweet-savory Chashu will melt in your mouth, adding more punch of flavor to your ramen.
I know it looks like a challenge to roll the meat up and tie it firmly, but you’ll get the hang of it so quickly, you’ll feel like a pro in no time! Putting the pork in a roll protects the meat inside by keeping it juicy.
Why not make two rolls? There’s plenty of room inside the pot.
Some recipes call for a slab of meat. In fact, you’ll see restaurants using a slab instead of a roll because it takes less time. The disadvantage is the loss of flavor. Even though your pork roll is smaller and takes a bit longer to cook, it is worth the wait!
Just visit the nearest Asian grocery store to get a pre-cut one to take home and make. Prepare Chashu using lower heat to get a tender, savory piece of meat that melts in your mouth.
Never use the Instant Pot to sear the meat. The soy broth releases sugar that causes the skin to stick to the sides of the pot.
Roll the pork belly up, leaving the skin side facing out. Tie it up with butcher twine, starting at the center. Leave a two-inch tail and wrap the long part of the twine around the roll securely. Tie it off with a double knot.
Blanching the Pork
In Asian cooking, blanching the pork is a common technique to take away impurities and excess fat from the meat, thus this will help you get a cleaner taste of the soy-based sauce.
So try blanching the pork for 10 minutes in a pot of boiling water to eliminate gaminess, excess fat, and impurities. This step keeps the soy sauce fresh and saves money by letting you use the sauce again.
Now it’s time to move the pork roll to the pressure cooker. Add the water, soy sauce, and other ingredients and put the lid on. Cook on high pressure for 90 minutes. Let the pressure off with a slow release.
Do not open for 20 minutes. Once the sauce and meat cool, put it into a large zip bag and refrigerate overnight.
Remove the fat from the top of the sauce when you take the bag from the refrigerator. Replace the marinated soy sauce in the bag. Seal the bag and freeze it to use again. Put the pork roll on a cutting board. Snip and remove the twine.
Cut the pork into thin slices and place them into the heated soup broth for warming. Pour the broth over a bowl of ramen noodles, topped with two or three slices of Chasu Pork or Braised Pork Belly towards the edge of part of the bowl.
Add half a boiled egg to one side and scallions on the other for extra flavor and appeal.
Watch How to Cook the Braised Pork Belly Or the Instant Pot Chasu
Instant Pot Chasu for RamenPrint Pin Rate
- 500 g pork belly skin on
- 1/2 cup soy sauce
- 4 slices ginger
- 1 cup water
- ½ cup cooking sake Japanese rice wine
- 4 cloves garlic crushed
- 1 pc leek cut
- 1/2 cup mirin
- Roll up the pork belly with the skin side out. Run some butcher twine under the middle of the pork. If your pork belly is long and wide, start under the far end instead of the middle.
- Tie a double knot to secure the pork tightly. Leave the short end about 2 inches long. Pull the long end to wrap around the pork belly and tie another double knot.
- In a pot of boiling water, blanch the pork belly for about 10 minutes. Transfer the pork to a pressure cooker. Add soy sauce, leek, ginger, water, sake, garlic, and mirin.
- Cover with the lid and cook for 90 minutes on high pressure. Do a slow release and, after 20 minutes, open the lid. (Read Notes section).
- Heat a skillet over medium-high heat and sear all sides of the pork until it’s golden brown. DO NOT use Instant Pot for searing because the skin would stick to the pan and get riped off.
- Once the pork is cooled down, transfer the meat and sauce to a large sealed container or a zip-top bag. Put it in the refrigerator overnight or until it’s completely cool. This way the pork is easier to slice thinly after cooling, and this also gives the pork more flavor.
- When it’s ready to serve, skim off the fatty oil on the surface. Transfer the pork to a cutting board and strain the sauce. Reserve the sauce for marinating soft-boiled eggs or for making more pork belly.
- Take out the butcher twine. Cut the meat thinly using a very sharp knife. Reheat the slices in soup broth or heat it in a saucepan with the sauce until hot.