Kitchen notes · a little help before you start
Chashu (Braised Pork Belly)
Chashu (Braised Pork Belly) is made with pork belly, thumb ginger, and green onion.
- Prep
- 5 min
- Cook
- 40 min
- Original yield
- Serves 8
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Pork
- Cuisine
- Japanese · Asian
- Preparation & total time
- Prep: 15 minutes or less
A few quick notes
1. Follow the pressure release
Complete the pressure-release sequence before opening the cooker.
2. Prepare the first additions
Set out the ingredients needed for the first cooking step.
3. Keep the simmering stage
Follow the simmering heat, timing and finish checks that are given.
Get to know the ingredients
pork belly (rind removed, cut into 2 to 4 pieces in order to fill in cooker)
In the method: Rub the pork belly with salt.
thumb ginger (sliced 3cm in length, 1cm in diameter)
In the method: Rub the pork belly with salt.
green onion (white part or 1 stalk scallion)
In the method: Rub the pork belly with salt.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 500 grams pork belly (rind removed, cut into 2 to 4 pieces in order to fill in cooker)Ingredient note
Source: 2 teaspoons saltIngredient note
Source: 1 tablespoon vegetable oilIngredient note
Source: 1 thumb ginger (sliced 3cm in length, 1cm in diameter)Ingredient note
Source: 4-5 green onion (white part or 1 stalk scallion); upper source range endpoint used for shopping.Ingredient note
Source: 150 ml waterIngredient note
Source: 100 ml Chinese cooking wineIngredient note
Source: 100 ml soy sauceIngredient note
Source: 3 tablespoons sugarIngredient note
Source: 1/4 teaspoon nutmegIngredient note
Source: 1/2 piece of cinnamon stick (5cm in length, 1.5cm in width)
How to make it
0 of 3 steps completeMake room for Chashu (Braised Pork Belly)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
The pork will taste better if making beforehand and let the flavor settle down for overnight.
A little more help as you go
Prepare the pan
Follow the pan-heating step before adding its ingredients.
A few questions you might have
What should I prepare first?
Set out the skillet and pressure cooker. Start with this step: Rub the pork belly with salt.
Which preparation step should I plan for?
Complete the pressure-release sequence before opening the cooker.
What happens at the end?
The pork will taste better if making beforehand and let the flavor settle down for overnight.
Is there another preparation step to plan for?
Follow the pan-heating step before adding its ingredients.
Additional recipe notes
After the pork totally cooled down, put each chunk of pork in separate ziploc and store in freezer up to 1 month.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: omnivorescookbook.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
