Barbecued Pork (Chashu) is just one of the many traditional garnishes used for Ramen. It is surprisingly easy to make and has a very seductive taste and smells divine! When I make this, there are never any left-overs! Chashu’s origins come from the Chinese Cantonese barbecue pork dish called Char siu.

This is part of the “Art of Ramen” series which includes chicken stock, salt flavoring, Sapporo-style spicy miso flavoring, soy sauce flavoring, and the history of ramen.

Barbecued Pork* (Chashu) For Ramen

Lucy Seligman

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Ingredients

21 ounces 600g pork top leg or shoulder roast**
½ Japanese leek white part only
2 large cloves garlic peeled
1 large knob ginger peeled
6 tablespoons low-sodium soy sauce
3 tablespoons white sugar
3 tablespoons sake
¼ teaspoon salt
¼ teaspoon coarsely cracked black pepper

Instructions

Cut the pork lengthwise, and lightly slash the meat with a sharp knife. Tie up the two pieces of meat with string to hold their shape while cooking. Crush the leek, garlic and ginger together. A food processor works very well for this. Combine the condiments with the remaining ingredients and mix well. Pour over the pork and marinate in the refrigerator for three hours, using a non-aluminium shallow pan. Turn over the pork occasionally.
Preheat the oven 400F (200C). Grill the pork for about 40 minutes, brushing with the remaining marinade at least twice during the cooking process. Cool slightly, remove the string and slice thinly.

Notes

*Barbecued Pork is just one of the many garnishes used for Ramen.

A serving usually consists of three to four slices.

**Any left-over pork may be frozen and used another time.

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Check out the Art of Ramen post with the history or ramen, ramen cooking tips, and all 5 reciepes in the Art of Ramen series:

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The Art of Ramen: Barbecued Pork (Chashu) For Ramen