In the next few posts, I will talk about how to prepare some of the most popular toppings for ramen. Chashu is made with pork flank, which is also called pork belly or side pork. This cut is often used to make bacon in the U.S. I purchased one piece from the meat department of my regular grocery store; it had thin layers of meat with thick bands of fat. I bought another piece from the freezer of an Asian grocery; it had more meat to fat ratio and has the ends of the rib(?) bones. Chashu can be frozen for later use so I’ve doubled the recipe here. The two cuts tasted and looked similar when cooked.