Is chashu just bacon?

The pork belly is first rolled and then immersed in a delectable blend of traditional Japanese ingredients. This mixture, consisting of mirin, sake, sugar, and soy sauce, imparts a rich and complex flavor to the meat.

As the pork simmers in this aromatic broth, it absorbs the essence of the seasonings, transforming into a tender and flavorful delight. The slow-cooking method ensures that the meat remains juicy and full of flavor.

Once the chashu is perfectly cooked, it is allowed to cool, allowing the flavors to settle and intensify. This resting period is crucial in developing the characteristic taste and texture of the ramen topping.

Subsequently, the cooled chashu is meticulously sliced into thin strips. The precision of this cutting technique is essential in ensuring that each piece of chashu complements the ramen noodles and broth perfectly.

Chashu, a staple in Japanese ramen culture, is a savory addition to the classic dish. Crafted from succulent pork belly, it undergoes a meticulous preparation process.