Chashu Pork & Takana Donburi Recipe

Prepare and sear pork

Pat the pork belly dry and roll it into a log if rectangular, tying at 2–3 cm intervals with kitchen twine to keep shape. Heat 1 tbs vegetable oil in a heavy-bottomed pot over medium-high heat. Sear the pork on all sides until golden-brown (3–4 minutes per side). Remove and set aside.

Make initial simmer

In the same pot, add 1.5 L water, sliced ginger, smashed garlic, and the white parts of the green onions. Bring to a gentle boil. Return the seared pork to the pot and simmer gently, uncovered, for 20 minutes to remove impurities and start flavor penetration.

Prepare braising liquid and braise

Remove pork and discard the simmering water and aromatics. Wipe the pot clean. Combine 200 ml soy sauce, 150 ml mirin, 150 ml sake, 50 g sugar, star anise, and 200 ml fresh water in the pot. Add the pork and bring to a low simmer. Cover and braise gently on the lowest heat (or in a 160°C oven in a covered Dutch oven) for 2 to 2.5 hours, turning the pork once halfway, until fork-tender.

Cool in braising liquid

Once tender, remove the pork and keep warm. Strain and reserve the braising liquid; skim fat if desired. For best flavor, let the pork cool in the braising liquid (in the fridge overnight if time allows) to absorb more seasoning.

Slice chashu

When ready to serve, thinly slice the pork into 4–6 mm slices. Warm slices briefly in a small amount of reserved braising liquid in a skillet or microwave so they are heated through and fragrant.

If using whole pickled takana, rinse briefly under cold water to reduce excess salt and squeeze out excess moisture. Roughly chop into bite-size pieces. If using packaged stir-fry takana, use as-is.

Heat 1 tbs sesame oil in a skillet over medium heat. Add the chopped takana and toss for 1–2 minutes to warm and toasting aroma appears. Add 1 tsp soy sauce and 1 tsp sugar, stirring to combine. Cook another 1–2 minutes until flavors meld. Stir in toasted sesame seeds and optional 1/2 tsp chili flakes. Remove from heat and set aside.

Divide hot cooked short-grain rice among four bowls (about 1 cup rice per bowl).

Arrange 3–4 slices of warm chashu on each bowl of rice. Drizzle about 1–2 tbs of the reserved braising liquid over each bowl to season the rice and meat (use up to 200 ml reserved liquid across all bowls).

Top each bowl with a generous spoonful (about 75 g) of the warmed takana mixture.

Add one soft-boiled or ajitsuke egg (halved) to each bowl. Garnish with sliced scallions, shredded nori, a sprinkle of toasted sesame seeds if desired, and a small spoonful of pickled ginger on the side.

Serve immediately while hot. Provide extra braising liquid on the side for diners who want more seasoning.