Chashu Pork Bowl
Tender braised pork belly glazed in a sweet-savory soy reduction, served over steamed rice with soft-boiled eggs and fresh green onions. A Japanese comfort bowl that looks fancy but comes together in under an hour.
- Total time
- 50 min
- Servings
- 2
- Calories
- 685
- Protein
- 42g
Ingredients
- 1.5 lbs pork belly, skin removed
- ½ cup soy sauce
- ¼ cup mirin
- ¼ cup sake (or dry sherry)
- 2 cloves garlic, minced
- 1 tbsp ginger, sliced into 4 coins
- 2 cups cooked short-grain rice
- 2 whole eggs
- 2 stalks green onion, sliced thin
Instructions
- 1
Cut pork belly into 4 equal blocks. Bring a pot of water to boil.
- 2
Blanch pork for 5 minutes to remove impurities, then drain and rinse under cold water.
- 3
Return pork to the pot. Add soy sauce, mirin, sake, garlic, and ginger slices.
- 4
Bring to a boil, then reduce heat to low. Cover and simmer 35–40 minutes until pork is fork-tender.
- 5
While pork cooks, boil water in a separate pot. Add eggs and boil 6–7 minutes for jammy yolks.
- 6
Transfer eggs to ice water immediately. Let cool 2 minutes, then peel and halve.
- 7
Remove pork from braising liquid and slice 0.5-inch thick. Strain liquid into a small saucepan.
- 8
Simmer sauce over medium heat 5 minutes until glossy and reduced by half. Taste and adjust soy if needed.
- 9
Divide rice between two bowls. Top each with pork slices, one soft-boiled egg, and green onion.
- 10
Spoon warm sauce over pork. Serve immediately.
Tools you’ll need
- large pot (5-quart minimum)
- small saucepan
- tongs
- slotted spoon
- fine-mesh strainer
- two bowls
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