“My husband couldn’t stop eating it—it was that good!”
This is the char siu (braised pork) that earned such high praise from my husband. I’m a huge ramen lover myself, and honestly, when I sliced into this pork while it was still piping hot, I thought it was better than any char siu I’ve ever had at a ramen shop!
Char siu might seem complicated, especially if you think you need a wire rack or special tools—but this recipe is incredibly simple. No rack required. Just mix the ingredients and simmer!
Ingredients
| Pork shoulder | 200g~400g(about ½ to 1 lb) |
| Brown sugar(or white sugar) | 4 tbsp |
| Soy sauce | 100 ml(about ⅓ cup + 1 tbsp) |
| Cooking sake (or white wine) | 100 ml |
| Garlic | 2 cloves |
| Sesame oil | 1 tbsp |
How to Make
1⃣ Prep the meat
Pierce the pork shoulder all over with a fork to help it absorb flavor. Peel the garlic cloves.
2⃣ Sear the pork
In a medium-deep pot, heat 1 tablespoon of sesame oil over medium heat. Add the pork shoulder and sear until nicely browned on all sides.
3⃣ Simmer
Add all the seasonings (black sugar, soy sauce, sake) along with the garlic and pork into the pot.
Bring to a boil, then reduce to low heat and simmer for 40 minutes with a lid, flipping the pork halfway through (at around 20 minutes).
4⃣ Slice and serve
After 40 minutes, it’s ready! (Don’t discard the sauce.)
Slice the pork on a cutting board, arrange on a plate, and pour some of the remaining sauce over the top.
While ramen shop ramen is always delicious, sometimes the char siu or soft-boiled egg can be served cold, depending on the place. When you make ramen at home, you can enjoy your char siu and eggs freshly made and warm—and that makes all the difference!
If you have a kitchen torch, searing the surface will give it an irresistible smoky aroma. Highly recommended!
If this looks delicious to you, share it on Twitter/X!
And if you try making it, tag me—I’d love to see your creation!
