Miso-Braised Pork Shoulder (Chashu)

This miso-sake-soy seasoned pork can be cooked ahead of time, chilled, and then sliced for use as a ramen topping. Or chopped up and served fresh on a bowl of white rice. Leftovers are delicious mixed into a batch of fried rice with scallions, garlic and minced ginger. 


  • 2 lb boneless pork shoulder, in two pieces
  • 1/3 cup dark miso
  • 3/4 cup sake
  • 3/4 cup mirin
  • 3/4 cup soy sauce*
  • 3/4 cup water
  • 2 tbsp dark brown sugar
  • 3 scallions, each length cut into thirds
  • 2 cloves garlic, peeled 
  • A few good grinds of fresh black pepper

* We often experiment by mixing two or three different soy sauces to make up the 3/4 cup; white shoyu, usukuchi, twice-brewed, etc. 


  1. Preheat oven to 275 F.
  2. Secure pork shoulder into a log shape with kitchen twine.
  3. Whisk miso, sake, mirin, soy, water, and sugar in a bowl. Add greens and garlic.
  4. Add the pork and sauce to a cast iron pot. Turn pork over a couple times to coat.
  5. Cover pot and put in oven. Roast for 2.5 hours. Turn pork every hour. Serve hot or refrigerate until ready to use.

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