Chashu
Chashu is a Japanese adaptation of char siu, or Chinese barbecued pork, that’s typically served atop a bowl of steaming ramen, or on its own over steamed rice. Whereas char siu is roasted in an oven at high heat and typically includes Chinese five spice, hoisin and red yeast rice or red food coloring for its distinct color, chashu is usually rolled to maintain its moisture, seared, then braised in a flavorful liquid of sake, soy sauce, sugar, scallions, ginger and sometimes mirin. Save the rich, leftover broth for braising vegetables, or marinate peeled, hard boiled eggs in it, then use the eggs to top ramen. Uncut pork belly can sometimes be tricky to find, so call the butcher ahead of your visit to order a whole piece before they slice it for bacon.
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