Soy-Free Chashu Pork
Discover the perfect balance of rich, savory, and sweet flavors with this Soy-Free Chashu Pork recipe—a delectable twist on the classic Japanese ramen topping made without soy sauce. Tender pork belly is rolled, seared, and slow-braised in a mouthwatering combination of coconut aminos, mirin, sake, and brown sugar, complemented by aromatic ginger, garlic, and green onions. Ideal for those with soy allergies or seeking alternative ingredients, this recipe delivers all the umami depth you crave while being soy-free. Serve as a standout ramen addition, alongside steamed rice, or as a flavorful protein centerpiece in your meal. Easy to prepare yet packed with complex flavors, this dish is sure to be your new favorite comfort food. Perfect for meal prepping or impressing guests!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 800 grams Pork belly
- 500 ml Water
- 100 ml Coconut aminos
- 100 ml Mirin
- 50 ml Sake
- 50 grams Brown sugar
- 10 grams Ginger
- 4 units Garlic cloves
- 3 units Green onions
- 1 tablespoon Olive oil
- 1 teaspoon Black pepper
Instructions
Prepare the marination ingredients: thinly slice the ginger and garlic, and cut the green onions into halves.
Lay the pork belly flat on a clean cutting board, roll it up tightly with the skin on the outside, and tie it with kitchen twine in intervals of about 1 inch.
Heat the olive oil in a large pot over medium-high heat. Sear the pork belly on all sides until it's golden brown. This should take about 10 minutes.
Once the pork is seared, remove it from the pot and set aside.
In the same pot, add the coconut aminos, mirin, sake, brown sugar, and water. Stir to dissolve the sugar.
Add the ginger slices, garlic cloves, green onions, and black pepper to the liquid.
Place the seared pork belly back into the pot, ensuring it is mostly submerged in the liquid. If needed, add more water.
Bring the pot to a gentle boil over medium heat, then reduce to a simmer. Cover the pot with a lid, leaving a small gap for steam, and cook gently for 2.5 to 3 hours.
Check occasionally to ensure the liquid hasn’t reduced too much, and add a little water if necessary.
Once the pork is tender and has absorbed the flavors, remove it from the pot and let it rest for at least 10 minutes.
Remove the kitchen twine, thinly slice the chashu pork, and serve with some of the braising liquid drizzled over the top.
Nutrition Facts
Calories |
4942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 438.3 g | 562% | |
| Saturated Fat | 156.6 g | 783% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 576 mg | 192% | |
| Sodium | 2432 mg | 106% | |
| Total Carbohydrate | 135.8 g | 49% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 123.7 g | ||
| Protein | 77.0 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 187 mg | 14% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1405 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
