Chashu Pork Bowl
Tender braised pork belly glazed in a rich soy-mirin sauce, served over steamed rice with soft-boiled egg and green onions. A classic Japanese comfort dish with restaurant-quality results.
- Total time
- 45 min
- Servings
- 2
- Calories
- 720
- Protein
- 38g
Ingredients
- 1.5 lbs pork belly slab
- ½ cup soy sauce
- ¼ cup mirin
- ¼ cup sake
- 2 tbsp brown sugar
- 3 slices ginger, sliced
- 4 cloves garlic cloves
- 2 whole scallions
- 1.5 cups cooked short-grain rice
- 2 whole soft-boiled eggs
- 2 tbsp sliced green onion
- 1 sheet nori seaweed strips
- 1 tsp sesame seeds
Instructions
- 1
Score the pork belly skin in a crosshatch pattern. Cut into 3-inch chunks, keeping skin intact.
- 2
Bring a large pot of water to boil and blanch pork pieces for 5 minutes to remove impurities. Drain and rinse.
- 3
In a 5-quart Dutch oven, combine soy sauce, mirin, sake, and brown sugar. Add ginger, garlic, and scallions.
- 4
Add blanched pork pieces, skin-side up. Bring to simmer, then reduce heat to low.
- 5
Cover and braise for 30 minutes, turning pork halfway through. The liquid should bubble gently.
- 6
Divide rice between two bowls and top each with braised pork pieces and glaze.
- 7
Place a soft-boiled egg in the center of each bowl. Tear nori into strips and scatter over top.
- 8
Sprinkle with green onions and sesame seeds. Drizzle with remaining braising liquid. Serve immediately.
Tools you’ll need
- 5-quart Dutch oven
- large pot
- sharp knife
- cutting board
- two bowls
- tongs
- spoon
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