Chashu (Japanese Braised Pork)

History and Influence of Chashu (Japanese Braised Pork)

Chashu (チャーシュー), also known as Cha Shū or Char Siu in Cantonese, is a specialty with deep roots in Chinese cuisine but has been widely adapted and integrated into Japanese culinary culture, especially as part of ramen.

Chinese Origins

The name "Char Siu" (叉燒) in Cantonese, meaning "grilled on a skewer," refers to the traditional method of cooking pork in China. In Chinese restaurants, particularly those in Canton, the meat is hung on skewers and cooked on a spit, often in a wood-fired oven or steam oven. The pork is typically marinated in a sweet-salty sauce made from soy sauce (醤油, shoyu), honey (蜂蜜, hachimitsu), five-spice powder (五香粉, goshōfun), and other condiments, which gives it a juicy texture and a sweet, slightly smoky flavor. Char Siu is a key component of dim sum and is commonly found in Vietnamese bánh mì or Chinese-style pastries.

Introduction to Japan and Adaptation

Char Siu was introduced to Japan primarily with the rise of ramen in the 20th century. Although ramen has Chinese origins (influenced by wheat noodles from the Tang Dynasty cuisine), it evolved and adapted to Japanese tastes. Chashu became a key ingredient in Japanese ramen, often served in thick slices on top of the noodle bowl. Unlike Chinese Char Siu, which can be cooked on a spit or grill, Japanese Chashu is traditionally slow-cooked in a broth or braised to achieve an incredibly tender and melt-in-the-mouth texture.

Influence of Japanese Cooking Techniques

In Japan, Chashu was adapted using the braising method (煮る, niru), which is more common in Japanese cuisine to produce tender and flavorful meats. The influence of low-temperature cooking methods (such as slow simmering) is evident in modern Chashu preparations, where the meat is often braised in a marinade made from soy sauce, mirin (味醂), sake (酒), and sometimes sugar to enhance the sweetness and richness of the flavor. The meat is slowly cooked until it becomes so tender that it melts in your mouth.

Chashu in Ramen

Ramen, introduced to Japan in the 1910s-1920s, helped Chashu gain massive popularity. This dish, influenced by Chinese wheat noodles, gradually transformed and adapted to Japanese tastes with regional variations (Shoyu, Miso, Shio, Tonkotsu). Chashu became a typical topping for ramen, where it is sliced thinly and placed on top of the noodle bowl to add richness and umami to the dish.

Reference Sources and Modern Influence

1. Traditional Chinese Cuisine: Chinese Char Siu was influenced by ancient grilling and marinating techniques. Chinese culinary records date back to the Tang Dynasty (618-907), where pork cooking methods were codified in ancient cookbooks.

2. Influence of Ramen Restaurants: Japanese chefs, particularly in the 1950s-1960s, began adapting Chinese recipes for ramen, creating dishes like Chashu ramen. The influence of Chinese restaurateurs, along with the evolution of ramen, shaped the meat's flavor and cooking techniques.

3. Modern Recipes: Today, several Japanese cookbooks and specialized ramen works, such as those by Yoshinobu Saito or Ivan Ramen, include detailed Chashu recipes. These resources explain how modern chefs adapt the recipe for 21st-century consumers while respecting culinary traditions.

4. Influence of Japanese Family Cuisine: Many ramen chefs in Japan learned to prepare Chashu in a family-style, artisanal manner, using recipes passed down through families and local restaurants, ensuring a diversity of regional styles.

Conclusion

Chashu is an excellent example of how Chinese culinary traditions have been adapted into Japanese cuisine, particularly through the integration of braised pork in ramen. This dish, while simple in preparation, represents a bridge between gastronomic cultures and ancient and modern cooking techniques, offering a rich and comforting taste that transcends culinary boundaries.

Traditional Chashu (Japanese Braised Pork) Recipe

Ingredients:

• 600 g pork belly (with skin and fat)
• 2 tbsp soy sauce (醤油, shoyu)
• 2 tbsp mirin (味醂)
• 2 tbsp sake (酒)
• 1 tbsp sugar (砂糖)
• 2 cloves garlic, crushed (ニンニク, ninniku)
• 2 slices fresh ginger (生姜, shōga)
• 1 leek stalk (or green onion) chopped into pieces (長ネギ, naganegi)
• 1 bay leaf (optional)
• 1 cup water

Preparation:

1. Prepare the Meat: Rinse the pork belly under cold water and cut it into pieces about 5 cm wide. If you prefer a rolled shape, you can cook a large piece of meat and roll it after cooking.

2. Sear the Meat: In a large pan, heat a little oil over medium heat. Add the pork belly and sear the pieces on each side until well-browned. This step releases the aromas and adds a nice texture to the dish.

3. Prepare the Marinade: In a large pot, add the soy sauce (醤油), mirin (味醂), sake (酒), sugar (砂糖), garlic (ニンニク), ginger (生姜), leek (長ネギ), and bay leaf (if used). Also, add the water to cover the meat.

4. Slow Cooking: Add the pork belly into the pot with the marinade and bring it to a boil. Then reduce the heat to low to simmer. Cover and cook for about 2 hours over very low heat. Turn the meat halfway through for even cooking. If using a large piece of meat to roll, you can roll it up and secure it with kitchen twine.

5. Finishing: Once the meat is tender and well-flavored, remove it from the pot. If you cooked a rolled piece, slice it thinly. Otherwise, cut the cooked pieces into smaller servings. The meat should be well-caramelized and slightly sticky from the marinade.

6. Serving: Chashu is traditionally used as a topping for ramen, but it can also be served with rice or other Japanese dishes. You can drizzle some of the reduced sauce over the slices for extra flavor.

Traditional Tips:

• Chashu should be slow-cooked to ensure the meat is very tender and infused with the sweet and salty flavors of the marinade.
• For traditional presentation, roll the meat after cooking and wrap it in plastic wrap, allowing it to rest to maintain its shape. This makes it easier to slice the meat very thinly, as often seen in ramen.

This is a flavorful and rich dish that has been passed down through generations in Japanese culture, especially beloved in ramen but also used in other Japanese dishes.

Traditional Japanese Drinks to Pair with Chashu

Given Chashu’s richness and sweet-salty flavor, it pairs well with traditional Japanese beverages that balance its taste and provide a refreshing contrast:

1. Japanese Green Tea (緑茶, ryokucha): Green tea is a classic accompaniment to many Japanese dishes, including Chashu. Sencha (煎茶), a mildly bitter green tea, is particularly refreshing, and its herbal notes balance the richness of the braised pork. Matcha (抹茶), used in tea ceremonies, is also a refined option that could bring a slight bitterness to complement the rich dish.

2. Sake (酒): Sake, a traditional Japanese rice wine, pairs well with Chashu. A dry sake (辛口, karakuchi) can complement the sweetness of Chashu, as its dryness enhances the flavors of the meat. A Junmai (純米) or Ginjo (吟醸) sake would be ideal, as it has a more complex, fruity flavor that pairs well with braised meats.

3. Asian Beer (ビール, bīru): Japanese beers such as Asahi (アサヒ), Sapporo (サッポロ), or Kirin (キリン) are often served with ramen dishes. Their lightness and effervescence cut through the richness of Chashu, providing a refreshing contrast.

4. Umeshu (梅酒): Umeshu (梅酒) is a Japanese liqueur made from ume plums (梅) macerated in sugar and alcohol. Its sweet and slightly tart flavor pairs wonderfully with the sweet-salty pork of Chashu, adding a fruity freshness to the meal.