Quick Chashu Pork Bowl

Ingredients

• ¾ lb pork belly, thinly sliced
• 3 tbsp soy sauce
• 2 tbsp mirin (sweet rice wine)
• 1 tbsp sugar
• 2 cups cooked rice (white or brown)
• 2 whole eggs

Instructions

1. 1

   Fill a small pot with water about 3 inches deep and bring it to a rolling boil over high heat, about 5 minutes. This water is for soft-boiling the eggs.

2. 2

   Once the water boils, carefully lower the two eggs into the pot using a spoon so they do not crack.

3. 3

   Set a timer for 6 minutes, then remove the eggs with a slotted spoon and place them in a bowl of cold water to stop the cooking.

4. 4

   In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons mirin, and 1 tablespoon sugar until the sugar dissolves completely, about 30 seconds.

5. 5

   Heat a 10-inch skillet or wok over medium-high heat until a drop of water sizzles and evaporates immediately, about 90 seconds.

6. 6

   Add the sliced pork belly in a single layer to the hot skillet and let it cook without stirring for 3 minutes until the bottom edges turn golden brown and crispy.

7. 7

   Flip the pork slices over and cook for another 2 minutes until the other side is also golden and the meat is cooked through.

8. 8

   Pour the soy-mirin glaze over the pork and stir gently for 30 seconds, coating all the slices evenly, until the sauce thickens and looks glossy.

9. 9

   Divide the cooked rice evenly between two bowls, creating a flat, level surface about 1 inch high.

10. 10

    Arrange the glazed pork slices in a mound on top of the rice in each bowl.

11. 11

    Peel the cold soft-boiled eggs by gently cracking and rolling them on a hard surface, then peel away the shell under cool running water.

12. 12

    Slice each peeled egg in half and place one half on top of the pork in each bowl, yolk facing up. Drizzle any remaining glaze from the skillet over the top.

Tools you’ll need

• small pot
• slotted spoon
• small mixing bowl
• whisk
• 10-inch skillet or wok
• two serving bowls

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