Homemade Delicious Braised Pork Belly Rice Bowl (Chashu Don)
Creating a Restaurant-Quality Chashu Don at Home
Enjoy a wonderfully tender and flavorful Chashu Don right in your own kitchen! This recipe breaks down how to achieve that melt-in-your-mouth pork belly and savory-sweet sauce, perfect for a satisfying meal.
Main Ingredients- 400g Pork Belly (whole piece)
- 1 knob Ginger (approx. 30g)
- 2 Bay Leaves
- 1 Onion (medium)
- 1 handful Scallions (approx. 10-15g)
Braising Sauce- 400ml Bonito Broth (Dashi) (or use kelp broth)
- 5 Tbsp Soy Sauce
- 2 Tbsp Mirin (Sweet Rice Wine)
- 2 Tbsp Brown Sugar (or granulated sugar)
- 400ml Bonito Broth (Dashi) (or use kelp broth)
- 5 Tbsp Soy Sauce
- 2 Tbsp Mirin (Sweet Rice Wine)
- 2 Tbsp Brown Sugar (or granulated sugar)
Cooking Instructions
Step 1
Sear all sides of the whole pork belly piece over high heat until golden brown. Searing the exterior first helps to lock in the juices, resulting in a delightful ‘crispy outside, tender inside’ texture when served.
Step 2
Pre-searing the pork belly before braising ensures it holds its shape beautifully and maintains an excellent texture. Make sure all six sides are evenly browned.
Step 3
In a pot, bring 400ml of water to a boil. Once boiling, add a handful of bonito flakes (about 5-10g) and immediately turn off the heat. Let it steep for 5 minutes, then strain through a fine-mesh sieve to create a clear broth. Over-boiling bonito flakes can make the broth bitter and cloudy, so be mindful of the steeping time. You can also use a kombu (kelp) and anchovy broth.
Step 4
In a separate bowl, mix the ingredients for the braising sauce. Combine 5 tablespoons of soy sauce, 2 tablespoons of brown sugar, and 2 tablespoons of mirin. Stir well until the sugar is dissolved. Brown sugar will add a deeper flavor.
Step 5
Pour the prepared braising sauce into the strained bonito broth and stir to combine. Add the whole knob of ginger (you can even leave the skin on after washing it thoroughly) and the 2 bay leaves. Bring this mixture to a simmer over medium heat.
Step 6
Once the braising liquid is simmering, carefully place the seared whole pork belly into the pot. Ensure there’s enough liquid to submerge most of the pork belly.
Step 7
Cover the pot and let the pork belly simmer gently over medium-low heat for about 15 minutes. During this time, flip the pork belly occasionally to ensure it cooks evenly and absorbs the sauce on all sides. This step is crucial for infusing flavor deep into the meat.
Step 8
While the pork belly is braising, thinly slice one medium onion. Finely chop a handful of scallions to be used as a garnish. You can substitute other green onions or herbs if desired.
Step 9
Carefully remove the pork belly from the pot after 15 minutes of braising. Notice its beautiful, glossy sheen and rich color! It’s already delicious, but we’ll make it even more tender in the next steps.
Step 10
Place the cooked pork belly on a cutting board. For easier slicing and a neater presentation, you can roll it tightly using a sushi mat or similar tool, then slice it into approximately 0.5 cm (about 1/4 inch) thick pieces. Be cautious as it will be hot. Making shallow cuts on the surface can help the sauce penetrate further.
Step 11
After slicing the chashu, return the sliced pieces to the pot with the remaining braising liquid. Bring it back to a simmer and let the chashu absorb more of the flavorful sauce for a short period.
Step 12
Add the sliced onions to the simmering sauce with the chashu. The onions will add sweetness and a soft texture to the dish. Cook for about 2 more minutes, just until the onions become tender and translucent.
Step 13
Once the onions are softened, turn off the heat. It’s time to assemble your donburi! Start by placing a generous portion of warm rice in a bowl. Then, arrange the lightly cooked onions attractively over the rice.
Step 14
Layer the sliced chashu slices beautifully on top of the onions. The glossy chashu will make your rice bowl look even more appealing and appetizing.
Step 15
Finally, generously sprinkle the chopped scallions over the chashu. Your homemade Chashu Don is now complete! Enjoy your delicious and impressive meal.
