Chashu Bowl Recipe
Recipe information
Make Chashu Bowl in just 3h . Savor the rich, melt-in-your-mouth goodness of our Chashu Bowl, featuring tender, slow-braised pork belly marinated in a savory soy glaze. Served over a fluffy bed of steamed rice and topped with a soft-boiled egg, fresh scallions, and a drizzle of sesame oil, this bowl is a harmonious blend of flavors and textures that will transport your taste buds straight to Japan.
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Ingredients
Chashu Ingredients
Chashu Preparation
1. Prepare the Pork Belly
Roll the pork belly tightly and tie it with kitchen twine. This helps it retain its shape while cooking.
2. Sear the Pork
In a large skillet, sear the rolled pork belly over medium-high heat until browned on all sides. This should take about 10 minutes.
4. Braise the Pork
Add the seared pork belly to a pot. Pour the braising liquid over the pork and add scallions, garlic, and ginger. Bring to a simmer, then cover and reduce heat to low. Cook for 2 to 3 hours, turning occasionally until the pork is tender.
5. Cool and Slice
Once cooked, let the pork cool in the braising liquid. After cooling, slice into 1/4-inch thick pieces.
6. Serve
Serve the sliced Chashu over rice, drizzled with some of the braising liquid and garnished with chopped scallions.
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