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
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Open the appInstructions
Step 1
Score the pork belly skin in a crosshatch pattern. Cut into 3-inch chunks, keeping skin intact.
Step 2
Bring a large pot of water to boil and blanch pork pieces for 5 minutes to remove impurities. Drain and rinse.
Step 3
In a 5-quart Dutch oven, combine soy sauce, mirin, sake, and brown sugar. Add ginger, garlic, and scallions.
Step 4
Add blanched pork pieces, skin-side up. Bring to simmer, then reduce heat to low.
Step 5
Cover and braise for 30 minutes, turning pork halfway through. The liquid should bubble gently.
Step 6
Divide rice between two bowls and top each with braised pork pieces and glaze.
Step 7
Place a soft-boiled egg in the center of each bowl. Tear nori into strips and scatter over top.
Step 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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