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.

Roll the pork belly tightly and tie it with kitchen twine. This helps it retain its shape while cooking.

Prepare the Pork Belly

In a large skillet, sear the rolled pork belly over medium-high heat until browned on all sides. This should take about 10 minutes.

Sear the Pork

In a bowl, mix soy sauce, mirin, sake, and sugar until combined.

Make the Braising Liquid

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.

Braise the Pork

Once cooked, let the pork cool in the braising liquid. After cooling, slice into 1/4-inch thick pieces.

Cool and Slice

Serve the sliced Chashu over rice, drizzled with some of the braising liquid and garnished with chopped scallions.

Serve

Pork belly

Soy sauce

Mirin

Sake

Sugar

Scallions

Garlic cloves

Ginger

Chashu Bowl

Make Chashu Bowl Recipe 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.

Chashu Bowl Recipe

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