Chashu Pork Donburi Recipe
Make Chashu Pork Donburi Recipe in just 3h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Braised Chashu Pork
Marinated Soft-Boiled Eggs (Ajitsuke Tamago)
Rice & Assembly
Method
Braised Chashu Pork
- 1
Prepare and sear pork
Pat the pork belly dry with paper towels. Rub kosher salt and black pepper evenly over the meat. Heat vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Sear the pork on all sides until well browned (about 3–4 minutes per side) to develop color and flavor.
- 2
Add braising aromatics
Reduce heat to medium. Add the smashed ginger slices, crushed garlic, and the trimmed white parts of the green onions around the pork in the pot and cook for 1 minute to release aromas.
- 3
Deglaze and add braising liquids
Pour in the sake and let it simmer for 1 minute to deglaze, scraping up browned bits from the bottom. Add the soy sauce, mirin, granulated sugar, and 2 cups water. Bring the liquid to a gentle simmer.
- 4
Braise slowly
Cover the pot with a lid slightly ajar (to allow some evaporation) and simmer gently over low heat for 1.5 to 2 hours, turning the pork every 30 minutes so it braises evenly. Alternatively, transfer to a 300°F (150°C) oven and roast covered for the same time. The pork is done when very tender and an instant-read thermometer in the thickest part reads about 175–185°F (80–85°C).
- 5
Cool in braising liquid
Remove the pot from heat and allow the pork to cool in the braising liquid to room temperature (about 30–45 minutes) so it absorbs more flavor. Reserve the braising liquid—strain and skim if desired—and reduce it over medium-high heat for 6–8 minutes until slightly thickened for a glaze.
- 6
Chill and slice
For easier slicing, refrigerate the pork (still in some cooking liquid) until firm, at least 1 hour or up to overnight. When ready to serve, remove pork and slice into 1/4"–1/2" thick rounds. Warm the slices briefly by brushing with reduced glaze and heating in a skillet over medium for 1–2 minutes per side or by returning to warm braising liquid.
Marinated Soft-Boiled Eggs (Ajitsuke Tamago)
- 7
- 8
- 9
Make marinade and marinate
Whisk together 1 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sake, and 2 tbsp water in a shallow container. Place peeled eggs in the marinade, turning to coat. Marinate in the refrigerator for at least 2 hours and up to 12 hours for deeper flavor. Turn eggs occasionally so they marinate evenly. Slice in half when assembling bowls.
Rice & Assembly
- 10
Cook rice
Rinse the short-grain rice under cold water until the rinse runs mostly clear to remove surface starch. Drain. Combine rinsed rice and 2.2 cups water in a rice cooker or pot. Let soak 20–30 minutes if time allows. Cook according to rice cooker instructions or bring to a boil, reduce heat to low, cover and simmer 15 minutes, then rest 10 minutes off heat.
- 11
Finish rice
Fluff the hot rice with a rice paddle or fork and stir in 1 tsp sesame oil for a subtle flavor layer.
- 12
Warm garnishes and glaze pork
If you reduced the braising liquid to a glaze, warm it gently. Briefly heat sliced chashu in the glaze or warm braising liquid (1–2 minutes per side) so slices are hot and glossy.
- 13
Assemble donburi
Divide cooked rice among 4 bowls (about 1/2 cup cooked rice per serving if you want larger portions use more). Arrange 3–4 slices of warm chashu pork over the rice in each bowl. Halve one marinated egg and place one half in each bowl. Add 1/2 tablespoon pickled ginger, sprinkle 1/2 tablespoon chopped green onion and a pinch of toasted sesame seeds. Add a strip or two of nori if using.
- 14
Serve
Serve each donburi immediately, with extra warm glaze on the side to spoon over the pork. Leftover braising liquid can be refrigerated for up to 3 days and strained before reuse.
