Melt-in-Your-Mouth Tender Sous Vide Chashu Don
Crafting Exquisite Sous Vide Chashu Don at Home
Welcome to ‘Kkulmat Yak-kkul,’ your go-to for delicious late-night snacks! Today, we’re diving into the art of making Chashu Don (Chashu Rice Bowl) using the sous vide method, resulting in pork belly so tender it practically melts in your mouth. For a detailed visual guide, be sure to check out our video!
Main Ingredients- Pork Belly (whole piece) 600g
- Cooked Rice (bowlful) as needed
- Salt, a pinch
- Black Pepper, a pinch
- Vegetable Oil, a little
Braising Sauce Ingredients- Water 400ml
- Soy Sauce 100ml
- Sake (Mirin or Cooking Sake) 100ml
- Sugar 2 Tbsp
- Oyster Sauce 1 Tbsp
- Fresh Ginger 1 piece (sliced thinly)
- Whole Black Peppercorns, a pinch
Flavor-Enhancing Toppings- Onion 1/4 (thinly sliced)
- Pickled Ginger (Gari) to taste
- Scallions (Green Onions) some (finely chopped)
- Wasabi (Japanese Horseradish) to taste
- Fresh Egg Yolk 1
- Water 400ml
- Soy Sauce 100ml
- Sake (Mirin or Cooking Sake) 100ml
- Sugar 2 Tbsp
- Oyster Sauce 1 Tbsp
- Fresh Ginger 1 piece (sliced thinly)
- Whole Black Peppercorns, a pinch
Flavor-Enhancing Toppings- Onion 1/4 (thinly sliced)
- Pickled Ginger (Gari) to taste
- Scallions (Green Onions) some (finely chopped)
- Wasabi (Japanese Horseradish) to taste
- Fresh Egg Yolk 1
Cooking Instructions
Step 1
First, prepare the fresh ginger by washing it, peeling, and slicing it thinly into rounds. The aromatic essence of ginger will add depth to your braising liquid.
Step 2
Pat the whole pork belly piece thoroughly dry with paper towels to remove any excess moisture. This step is crucial for achieving a good sear and ensuring the seasoning adheres well. Once dry, generously season both sides with salt and pepper. (You can use herb salt for an added layer of flavor if you like.)
Step 3
In a pot, combine all the braising sauce ingredients: water, soy sauce, sake, sugar, oyster sauce, sliced ginger, and whole black peppercorns. Bring to a boil over high heat, then let it simmer for about 5 minutes until the sugar is dissolved and the flavors meld together.
Step 4
Heat a skillet over medium-high heat with a little vegetable oil. Carefully place the seasoned pork belly in the hot pan. Sear all sides until they develop a beautiful, golden-brown color. Searing the exterior helps lock in the juices and enhances the overall flavor profile.
Step 5
Prepare a sturdy zipper-lock bag or a sous vide bag. Gently place the seared pork belly into the bag, followed by the prepared braising liquid (ensure it has cooled slightly if poured directly from the boiling pot).
Step 6
Once your sous vide machine reaches the set temperature (typically 75-80°C or 167-176°F) and time (20 hours), carefully immerse the bag containing the pork belly and braising liquid into the water bath. This low-and-slow cooking process is what makes the pork incredibly tender.
Step 7
After the 20-hour sous vide cook, carefully remove the bag from the water bath. Strain the contents through a fine-mesh sieve, separating the pork belly from the braising liquid. Reserve the liquid for glazing.
Step 8
Finely chop the scallions (green onions) for garnishing. Ensure they are washed and trimmed before chopping.
Step 9
Thinly slice the onion into slivers. To mellow the sharp bite and add a refreshing crunch, soak the sliced onions in cold water for a few minutes, then drain them well before serving.
Step 10
Now, let’s glaze the sous vide pork belly. Pour about 150ml of the reserved braising liquid into a clean skillet. Add the sous vide pork belly and simmer over medium-low heat, allowing the liquid to reduce and coat the pork with a beautiful sheen.
Step 11
Continue to simmer until the braising liquid has thickened slightly and coats the pork beautifully. Be careful not to overcook at this stage, as the goal is a glossy glaze, not to dry out the tender meat.
Step 12
Slice the glazed pork belly into bite-sized pieces. It should be incredibly tender and easy to cut. Aim for slices about 1.5 to 2cm thick, perfect for topping rice.
Step 13
Assemble your Chashu Don. Start with a generous serving of warm cooked rice in a bowl. Arrange the drained, thinly sliced onions over the rice.
Step 14
Artfully arrange the sliced sous vide chashu on top of the onions and rice. Layering it makes for an appealing presentation.
Step 15
Garnish with the finely chopped scallions. Drizzle a little of the reduced braising sauce over the chashu for an extra burst of flavor.
Step 16
Finally, customize your Chashu Don to your preference! Add a fresh egg yolk in the center, a small mound of pickled ginger on the side, or a dab of wasabi for a spicy kick. Enjoy this exquisite meal!
