Savory Braised Pork Belly Rice Bowl (Chashu-don)
A Hearty One-Bowl Meal: Delicious Chashu-don with Soy-Braised Pork Belly
Enjoy a satisfying and flavorful Chashu-don, featuring tender pork belly slow-braised in a special soy-based sauce. This hearty one-bowl meal is perfect for a delicious and filling lunch or dinner.
For the Braised Pork Belly & Aromatics- 1kg Pork Belly (whole piece)
- 2 Green Onions (Scallions)
- 1 Onion
- 5 cloves Garlic
- 1 thumb-sized piece Ginger
- 1 Tbsp Oligosaccharide (optional, for glaze)
For the Savory Braising Sauce- 9 Tbsp Soy Sauce
- 5 Tbsp Mirin (Sweet Rice Wine)
- 3 Tbsp Sugar
- 2.5 cups Dashi Stock (or rice water, using a standard paper cup)
- Pinch of Black Pepper
For Garnish- 3 Perilla Leaves
- 1/4 Onion
- 9 Tbsp Soy Sauce
- 5 Tbsp Mirin (Sweet Rice Wine)
- 3 Tbsp Sugar
- 2.5 cups Dashi Stock (or rice water, using a standard paper cup)
- Pinch of Black Pepper
For Garnish- 3 Perilla Leaves
- 1/4 Onion
Cooking Instructions
Step 1
First, prepare the aromatics that will go into the braising sauce. Cut the 2 green onions into large, 4-5cm pieces. Chop the onion coarsely. Peel the thumb-sized piece of ginger and slice it thinly. Prepare the 5 cloves of garlic whole, after washing them well.
Step 2
Now, let’s prepare the fresh garnishes for the Chashu-don. Wash the 3 perilla leaves thoroughly, pat them dry, and thinly julienne them. Julienne the 1/4 onion as well. These finely sliced vegetables will add a refreshing crunch and aroma when placed on top of the bowl.
Step 3
Take the 1kg of whole pork belly. Cut it into 2-3 large pieces so it fits comfortably in your pot for braising. Avoid cutting it too small, as it might break apart during the braising process.
Step 4
Heat a dry pan (no oil needed) over medium-high heat. Place the cut pork belly pieces in the hot pan and sear them on all sides until nicely browned and slightly crispy. This searing step helps to seal in the juices and adds a wonderful depth of flavor.
Step 5
It’s time to make the delicious braising sauce. In a pot, combine 9 Tbsp soy sauce, 5 Tbsp mirin, and 3 Tbsp sugar. Add 2.5 cups of dashi stock (or rice water, measured with a standard paper cup) and stir well to combine. Add all the prepared aromatics: green onions, onion, whole garlic cloves, and sliced ginger. Finally, add a pinch of black pepper for extra flavor.
Step 6
Place the seared pork belly into the pot with the braising sauce. Bring the sauce to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer gently until the sauce has reduced by about half. At this point, remove and discard the aromatics (green onions, onion, garlic, ginger) as they have infused their flavor and might burn if left in longer. Continue to simmer the pork belly in the sauce over low heat until the sauce becomes slightly thick and coats the pork. Turn off the heat and let it cool slightly; this allows the sauce to thicken further and the flavors to meld beautifully. If using, stir in 1 Tbsp of oligosaccharide at this stage for a lovely glaze.
Step 7
Once the pork belly has cooled slightly and absorbed the delicious sauce, slice it into bite-sized pieces, about 1cm thick. Slicing them to a moderate thickness ensures a pleasant texture without being too difficult to eat.
Step 8
Serve the warm rice in a bowl. Arrange the sliced Chashu slices attractively around the sides of the bowl or on top of the rice. Drizzle some of the flavorful braising sauce over the pork and rice. Finally, artfully place the julienned onion and perilla leaves on top of the Chashu. Your exquisite Chashu-don is ready to be enjoyed!
