Pork Chashu Bowl Recipe

Prepare Pork

Tie the pork belly into a compact log with kitchen twine every 1–1.5 inches. Pat dry with paper towels and season lightly with salt.

Sear

Heat a heavy skillet or Dutch oven over medium-high heat. Add 1 tbs vegetable oil. When shimmering, sear the pork on all sides until deeply browned (about 8–10 minutes). Transfer pork to a plate.

Make Braising Liquid

In the same pot, reduce heat to medium and add smashed garlic, ginger slices, and white parts of green onion. Sauté 1 minute until fragrant. Pour in soy sauce, mirin, sake, 400 ml water and 30 g sugar. Stir to dissolve sugar and bring to a simmer.

Braise

Return the seared pork to the pot so it is at least partially submerged in the liquid. Bring mixture to a gentle simmer, cover with a lid slightly ajar, and cook on low for 2 to 2.5 hours, turning the pork every 30 minutes so it braises evenly.

Cool & Rest

When tender (a skewer should meet little resistance), remove the pot from heat and let the pork cool in the braising liquid to room temperature, at least 30 minutes. For best flavor, refrigerate in the braising liquid overnight so it firms and absorbs sauce.

Finish

Remove pork from liquid, reserve braising liquid. Unroll and slice into 6–8 mm (1/4–1/3 inch) thick slices. If desired, briefly sear slices in a hot skillet 30–60 seconds per side to reheat and caramelize.

If using fresh young ginger, peel and julienne into very thin matchsticks (about 60 g). In a small saucepan combine 60 ml rice vinegar, 60 ml water, 15 g sugar and 2 tsp salt. Warm over low heat just until sugar and salt dissolve, then remove from heat and let cool slightly.

Place ginger in a clean jar or bowl and pour the warm vinegar solution over it. Let cool to room temperature, then refrigerate at least 30 minutes. Keeps up to 1 week refrigerated. If using store-bought beni shoga, simply drain and portion for bowls.

Cook Rice

Rinse 300 g short-grain rice under cold water until water runs clear. Combine rinsed rice with 420 ml water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 12–14 minutes, then rest covered off heat for 10 minutes.

Reheat Sauce (optional)

While rice rests, bring 100–150 ml of reserved chashu braising liquid to a simmer to warm. Taste and adjust with a splash of soy or a little sugar if needed. This will be spooned over rice for extra flavor.

Assemble Bowls

Divide cooked rice into 4 bowls (about 180–200 g cooked rice per bowl). Arrange 3–4 slices of warmed pork chashu atop each bowl. Spoon 1–2 tbs warmed braising liquid over the rice and pork for glaze. Add a small pile (1–2 tbs) of pickled red ginger to each bowl, scatter sliced green onion, sprinkle toasted sesame seeds, and add nori strips. Top with half a soft-boiled egg each if using.

Serve

Serve immediately while pork and rice are warm. Provide extra braising sauce on the side if desired.