A Singaporean Mum

Melt-in-your-mouth and packed with umami—homemade chashu is the heart of any good bowl of ramen. This recipe gives you tender, flavourful pork belly that’s perfect not just for ramen, but also rice bowls, sandwiches, or snacking straight from the fridge.

Here’s how I do it!

Ingredients

500g pork collar, cooked (from tonkotsu broth, recipe here!)

Shoyu tare

Shoyu tare:

3 tbsp soy sauce

3 tbsp mirin

3 tbsp sake

1 tbsp sugar

3 tbsp water

2 garlic cloves

Method

1. Make the Shoyu Tare

• In a small pot, combine: soy sauce, mirin, sake, sugar and garlic.

• Stir and bring to a gentle simmer to let the flavours meld.

2. Add the Cooked Pork Collar

• Place the cooked pork collar (from tonkotsu broth) into the pot with the tare.

3. Simmer and Glaze

Simmer the pork gently in the tare for 20–30 minutes, turning occasionally so it’s evenly coated and absorbs the flavours.

4. Cool and Rest

• Turn off the heat and allow the pork to cool in the sauce.

• For best flavor, refrigerate overnight in the tare. Otherwise, it can be used immediately.

5. Slice and Serve

• Slice the pork thinly just before serving.

• Use it to top ramen, rice bowls, or enjoy on its own!