Perfectly Balanced! Easy Chashu Donburi with Smoked Pork Belly
Enjoy a Gourmet Meal at Home: A Flavorful Chashu Donburi Recipe Using Smoked Pork Belly
What do you usually do with smoked pork belly from your fridge? While delicious when simply grilled, why not transform it into a mouthwatering Chashu Donburi that will even impress your husband! With simple ingredients, you can create a deeply flavorful one-bowl meal that rivals any Japanese restaurant. The harmony of savory-sweet chashu and a creamy egg yolk will fill your mouth with happiness!
Main Ingredients- 600g Smoked Pork Belly (whole cut)
- 2 bowls Cooked Rice
- 2 Egg Yolks
- Scallions for garnish
Cooking Instructions
Step 1
If your smoked pork belly is frozen, transfer it to the refrigerator the night before to thaw completely over about a day. This ensures the meat becomes tender and absorbs the sauce beautifully.
Step 2
Place the thawed smoked pork belly in a pan and sear it over medium-high heat until golden brown on both sides. Searing the surface enhances the flavor and helps prevent the meat from breaking apart during the braising process.
Step 3
Transfer the seared pork belly to a wide, deep pot or pan. Add 500ml water, 50ml soy sauce, 50ml mirin, 1 Tbsp ginger syrup (or 1 tsp finely grated fresh ginger if you don’t have syrup), 2 Tbsp sugar, and a pinch of black pepper. (Do not add the oligodang at this stage!) Ginger plays a crucial role in removing any gamey odor and adding depth to the chashu’s flavor, so be sure to include it.
Step 4
Add a large piece of scallion (about 1 stalk) and 3 bay leaves for an aromatic touch. If you have them, adding a few peppercorns will further enrich the aroma.
Step 5
Since the smoked pork belly is already cooked, it doesn’t need prolonged cooking. However, it’s important to braise it long enough for the sauce to deeply penetrate the meat. Bring to a boil over high heat for about 10 minutes, then reduce to medium heat and simmer for another 20 minutes, for a total of at least 30 minutes of gentle simmering.
Step 6
As the braising nears completion, reduce the heat to low and stir in 1 Tbsp of oligodang. This adds a pleasant sweetness and creates a glossy, appetizing finish to the chashu.
Step 7
For an even richer flavor and a hint of smoky ‘wok hei’ (breath of the wok), you can use a kitchen torch to lightly sear the surface of the chashu after it’s done braising. This is an easy way to add a professional touch of smoky flavor at home.
Step 8
Once the chashu is well-braised, let it cool slightly before slicing it as thinly as possible. Thin slices are best for enjoying with rice and provide a tender texture. (Tip: Slice while slightly cooled to prevent crumbling when warm.)
Step 9
Spoon a little of the chashu braising liquid over freshly cooked, fluffy rice. Arrange the thinly sliced chashu attractively around the bowl, and gently place a fresh egg yolk in the center. Finally, garnish with finely chopped scallions for a Chashu Donburi that is as beautiful as it is delicious!
