Yakibuta ( Braised Pork) is a large piece of pork cooked in soy flavoured sauce over a couple of hours. This is the pork for ramen! It takes time to cook but it is quite simple to make. The flavour penetrates into the meat and the meat is so tender and flavoursome. Slice thinly to serve as a main dish, appetiser or a topping for ramen.
When you order a bowl of plain ramen at a Japanese noodle shop, it usually comes with a couple of slices of pork along with a few other toppings. This pork is yakibuta (braised pork).
Some people call it char siu (叉燒) but that is not quite accurate. Char siu is a Chinese barbequed pork and, as the name suggests, it is grilled after seasoning strips of pork. On the other hand, yakibuta (焼き豚) is made by searing a block of meat first, then cooking in soy-based sauce until tender.
It is understandable that people get confused about the name because the word “yaki” (焼き) means grill. So strictly speaking, this dish should actually be called nibuta (煮豚) meaning simmered pork, instead of yakibuta. But the word ‘yaki’ might have come from the fact that the pork is seared at the beginning.
At ramen specialty shops, they often call yakibuta “char siu” even if it is the Japanese braised pork like the one in this recipe. Some people call even nibuta “char siu”. How confusing! So, when you hear the word “char siu” in Japan, you have to double check which one of the pork dishes it is – Chinese char siu, yakibuta or nibuta. all of them are tasty, though.
Unlike Chinese char siu, the block of pork used to make yakibuta is rather large, about 8 – 10cm (3½ – 4”) in diameter. But it becomes slightly thinner because the meat needs to be tied with string to tighten the flesh and help it stay in a round shape.
I used a block of pork scotch fillet (pork neck or pork collar) but you could use pork loin or pork belly. In the case of pork belly, you would need to roll it to make it into a log shape, then tie with strings. Here are the photos of yakibuta made with pork belly.
The photo below shows the steps to tie a block of pork scotch fillet (pork neck or pork collar), which is about 1kg (2.2lb). I missed one photo in the steps between 4 and 5 to show how to pull the string to tighten up the meat. Sorry about that. You just have to pull the remaining string to tighten it around the meat.
Before cooking the meat in the flavoured sauce, the meat needs to be charred to seal it. Use a non-stick frypan to cook all around the meat including the sides, until the meat becomes a burnt brown colour (see the top photo below).
Then cook the meat in a pot with water, soy sauce, sake, sugar, crushed ginger and shallots (scallions) for a couple of hours. To let the flavour of the sauce penetrate into the meat further, I leave the meat in the sauce for few hours to overnight in the fridge after cooking.
I remove the string after chilling in the fridge (see the bottom photo below). The meat is quite tender and could break if you try to remove the string while still hot or even warm. Then slice the meat as you wish. Yum!
In my household, yakibuta is not served hot. It is served either at room temperature or even cold straight from the fridge. You can either leave the meat on the kitchen bench for a while or microwave slightly if in a hurry to bring it to room temperature.
You will have quite a lot of sauce left over from yakibuta. The meat should have sufficient flavour in itself but if you wish, you could pour a small amount of the sauce over it.
I once condensed the sauce to 250-300ml (8.5-10oz) and kept it for later use such as soy base for ramen soup, substitute to teriyaki sauce.
Another way of making use of the leftover sauce is to make soy sauce marinated boiled egg. It is called “yudetamago no shouyu-zuke ” (ゆで卵の醤油漬け). Yudetamago (ゆで卵) means boiled egg and shouyu-zuke (醤油漬け) is marinated in soy sauce. It is best to make the boiled egg with a slightly runny egg yolk in my view but it is up to you. Simply place the peeled boiled egg in the sauce from the yakibuta (before condensed) and leave it for few hours up to overnight.
Thinly sliced yakibuta is great for ramen topping. Standard ramen always comes with a couple of slices of yakibuta. I make ramen often for my breakfast or lunch. Yes, I eat ramen for breakfast and all my kids shake their heads with disbelief (meaning “how come such an old woman can eat ramen in the morning?”).
I am planning to post a quick ramen recipe using this yakibuta in a month or two when summer in northern hemisphere is over.
You can also place sliced yakibuta on hot rice and make yakibuta-don (焼き豚丼). The photo below is the example of yakibuta-don which my son made. When I cooked yakibuta with pork belly, I gave most of them to my son who lives close to me. With just few slices of yakibuta, you can make such a good looking rice dish. Pour some yakibuta sauce over the rice before placing toppings.
If you can’t consume yakibuta at once, you can freeze it after slicing. If you are likely to use frozen sliced yakibuta in small amount, I’d suggest that you place baking paper between the slices so that you can remove each slice easily.
Yumiko
Total time does not include time to marinate the meat after cooking.
- 950~1000 g (2.1~2.2lb) block of pork scotch fillet (also called pork neck/pork collar/pork butt) tied with butcher’s twine (note 1)
- 1 tbsp oil
- 2 stems shallots (scallions) cut into 2-3 pieces, then bruised (note 2)
- 3 cm (1¼") cube ginger , sliced or crushed
- 150 ml (5.1oz) sake
- 300 ml (10.1oz) soy sauce
- 80 g (2.8oz) sugar
- 1000 ml (1.1qt) water
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Add oil in a frypan over high heat. Place pork in and brown all over including sides. (about 5 min).
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Transfer the pork to a deep pot, add the remaining ingredients and bring it to a boil.
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Reduce heat to low and boil for 2 hours. Depending on the thickness of the meat, the cooking time varies (note 3). When a bamboo skewer can get through the meat easily, it is ready.
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Cool down the pot slightly then transfer the meat to a large zip lock bag or a container which just fits the meat with sufficient height (note 4).
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Pour the sauce from the pot into the bag/container so that the sauce covers the meat completely (note 4). Leave it overnight in the fridge.
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Remove the meat from the bag/container onto a cutting board. Cut the string in several places and remove it gently.
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Slice the meat to your liking. I usually slice it into 7-10mm (¼ - ⅜”) thick pieces (note 5).
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Serve with vegetables on the side.
1. You can use a pork loin block or a sheet of pork belly. If using pork belly, roll the sheet to make a log, then tie it. To tie the meat, please see the photo steps at the end of the notes.
2. To bruise the shallots, press the white part of the stem with the side of the knife and crush.
3. I cooked 2 hours for about 1kg (2.2lb) meat. The thickness of the meat was about 10cm (4") in the middle before tied. If your meat is thinner or smaller, it will require slightly less time to get the meat tender. If the meat is larger/thicker, it will take longer. Check if a bamboo skewer can get through it easily.
When I cooked a pork belly which was about1.4kg (3lb) and rolled into a log of 12cm (4½") diameter, it took 3 hours.
4. It is important to cover the meat with the sauce completely otherwise the part of the meat that did not get marinated will have less flavour.
If using a zip lock bag, try to remove the air in the bag as much as possible. To do this, fill the sink with water as deep as possible, seal the zip leaving 1cm unzipped, then place the bag in the sink. Due to the pressure under the water, the air inside the bag gets pushed to the top. Let go of the air as much as you can and seal the small opening of the zip.
If using a container, try to use a container which just fits in the meat but sufficient height to cover the height of the meat. With my meat, I could have used a large pickle bottle.
If you cannot cover completely, then I would recommend that you turn the meat over occasionally.
5. If I am using the yakibuta as ramen topping, I will slice it thinner.
6. If you can't consume yakibuta at once, you can freeze it after slicing. If you are likely to use frozen sliced yakibuta in small amount, I'd suggest that you place baking paper between the slices so that you can remove each slice easily.
How to Tie Meat
I notice that you use sake and mirin on some of these recipes. Why? I thought mirin was a less alcoholic more sugary type of sake, like a cooking sake instead of a drinking one, why do you use both?
Hi Marcos, it is a good question. In short, sake gives great flavour to the ingredients, while mirin gives shiny texture to the ingredients due to sugar contents. Depending on the type of sake/mirin you use, the alcohol % also varies. Eg. cooking mirin hardly contains alcohol.
Hello and Good Day. Thank for the recipe! I can’t wait to try it! What brand of Sake do you use?
Hi Gabriel, I use Takara brand. Takara cooking sake does not contain salt unlike some others.
Thank you!
Hi, would you been able to recoomend or share the brand of soy sauce you use? Thanks
Hi, I use either Kikkoman brand or Higashimaru brand. Both of them are Japanese soy sauces.
Hi Yumiko, thanks for sharing the great recipe! It looks so simple and i will try it this weekend. But i want to ask you, can I substitute sake with chinese wine?
Thanks!!!
Hi Linda, you can use Chinese wine in place of sake. It will taste slightly different (more Chinese-like flavour) but it’s OK.
I just purchased your wing e-book and am anticipating tasting some this weekend. What would the sauce be to marinate the boiled eggs if I just wanted to make a half dozen of them? Are you going to make a video of the braised pork? I am going to see if I can get a pork collar or neck from my grocer here in the U.S. as I have not seen this cut readily available. Love the site and the recipes.
Hi David, thanks for purchasing the e-book. I will pass on to my daughter, Nagi.
Regarding your question about marinating eggs, am I correct to assume that you are intending to make marinated eggs without making yakibuta? If so, you can use the recipe, Izakaya-style Marinated Quail Eggs to make marinade. You need to perhaps triple the quantity of the marinade for 6 normal eggs.
I would love to make a video for every recipe I post like Nagi. But I am not yet equipped to do this myself and I can only make a video when Nagi has free time which is rare. But slowly, I will get to it.
Pork neck would be the Australian terminology. I think it’s called pork butt in the US. I should mention this in the recipe.
I made this with four and a half pounds of pork but and cut it in pieces and froze them. Next up is the ramen. And I have plenty of great flavored leftover sauce to play with!
Pork butt….
Hi Joanne, you seem to be busy with Japanese cooking! I also make a large amount of yakibuta, slice them and freeze so that I can use them whenever I make ramen. You are doing great, there.
I am! Ramen tonight…… : )
Been looking into ramen seriously this weekend after deciding I want to replicate Ipuddo’s Bonito Tonkotsu at home. Just a thought on the above – could it be Chashu Pork that people call it (rather than Char Siu)?
Hi Matt, you are right there. Japanese braised pork per my recipe is Charshu and Japanese people often call it so. But I saw some websites calling it Char Siu when yakibuta is used in ramen. Hense I noted the difference. Perhaps I should add ‘charshu’ in the post to explain further.
Thank you for sharing. ‘Just returned from Japan and very much craving food cooked the Japanese way. So glad I came across your site and can’t wait to try your recipes.
Hi Debbie, I hope you had a wonderful time in Japan. I would be delighted if you could make use of my site to re-experience a little bit of what you have experienced!
Thank you so much! I am looking forward to making this. Do you think that after browning I could cook this in a slow cooker instead of stove top?
Hi, I had a similar question in September last year. It was from Sue Lim and I replied to her saying although I don’t have a slow cooker, it should be possible. And I briefed the duration etc. Would you mind reading my reply there?
Hi Yumiko, my family and i enjoys eating ramen with char siu (actually like you mentioned it should be yakibuta). Anyway, just want to check for cooking process, is it possible to cook in slow cooker ? Just a thought since i worked full time. Thanks
Hi Sue,
I don’t have a slow cooker but I cannot see why you can’t cook it in slow cooker. You’d need to brown the meat first, then place it in the slow cooker with flavouring. My understanding is that the slow cooker does not lose liquid very much so you may need to reduce the amount of water. I am not sure about the cooking duration but one of the websites, which talks above how to convert recipes to use slow cooker, indicated that if the original recipe cooked more than 1 hour, you would need to set it at low temperature and cook for 8 hours.
I am sorry that I cannot help a lot here. I hope you can figure out the cooking time.
Hi Yumiko – I really want to make this! The pork roasts where I live are either pork shoulder, pork butt, or pork loin. Shoulder and butt both have fat run through the roast, whereas loin has no fat at all. Do we want a fatty cut or lean cut? Thank you for helping me!
Hi Sophia, I think that pork butt is similar to pork neck in Australia which I used. Pork shoulder would also work. I think that loin would come out a bit dry. I would go with either pork butt or shoulder.
Hi Yumiko – I made this yesterday and it came out very good!! Thank you for the recipe! What do you do with the liquid (sauce) you cooked the pork in? Its a shame to throw it away. Do you use it again? I understand that the Chinese has a braised meat dish and they use the sauce over and over and it gets increasingly more flavorful.
Hi Sophia, first thing I do is to marinate boiled eggs in there for a while to give flavour to the eggs. When you cut the egg in half, it looks pretty with brown outline. The liquid can also be used as the base for ramen soup. Add more soup stock to adjust the flavour. Because the liquid contains standard Japanese flavouring ingredients, i.e. sake, soy sauce, sugar, with good stock from pork, you can simmer vegetables etc like Oden (simmered one pot dish) in it to make a dish but you may need to adjust flavour. You can also freeze the liquid in small batches for future use.
Can’t wait to try this recipe. It sounds delicious. However, I have not heard of Pork Scotch Filket in Canada. Is there another name for it?
It must be the Australian name. It is also called pork neck which I understand is the same as pork collar in the US/Canada. I will update the blog. Thanks for asking.
Hi Yumiko,
We love your recipes but I want to know what do you do with leftovers such as beef and pork? What recipes can you suggest for using these ingredients. It’s only my husband and myself and I’d love to be able to incorporate those in dishes to help empty my refrigerator.
Thank you ever so much for any help you can give me.
Hi Linda, do you mean uncooked meat or cooked meat leftovers? If uncooked meat, Japanese recipes tend to use small amount of meat in many dishes so it might be best suited to use the leftovers in the fridge.
If you click Recipe Index at the top of my blog site, then select “Pork” or “Beef” from the list on the left, it will display recipes using these ingredients. some of them only require small amount of meat.
If cooked meat, I’d need to know how it was cooked. This recipe Yakibuta, for example, would be too much for two people to consume at once but you could freeze them after sliced (I need to add this in the note) or cut into sticks and use it in place of sliced ham in Hiyashi Chuka, or Ramen topping.
Yumiko, thank you for sharing these wonderful recipes. My family love the flavours of Japanese cooking, and I am delighted to be able to create these dishes at home. The extra information you provide is fascinating, and I appreciate learning more about Japanese language and culture.
Hi Ronyn, thank you very much. I am glad that my recipes are useful! Although I enjoy food of any cuisine, I must say I like the Japanese best (naturally, I guess) from both presentation and flavouring perspective.