Dreamy Braised Pork Belly Rice Bowl (Chashudon)
Make the Ultimate Chashudon with Whole Pork Belly at Home
Introducing a magnificent chashudon made by infusing a whole pork belly with deep flavor. This magical dish will have you finishing a bowl of rice in no time, with its subtle soy sauce aroma permeating the tender meat. I finally completed this recipe after a long time, inspired by an unforgettable taste I experienced on a trip to Japan months ago! Since it takes a bit of time, it promises a fantastic taste that will exceed your expectations. Enjoy a special meal with this recipe, where tender braised pork meets a savory and sweet sauce!
Braised Pork Ingredients
- 1 whole pork belly (approx. 1kg)
- 1 onion
- 6 cloves garlic
- 1 leek
- 3 bay leaves
- 4 whole peppercorns
- 1 cup soy sauce (200ml)
- 3 cups water (600ml)
- 1/2 cup sugar (100g)
- 1/2 cup mirin (sweet rice wine) (100ml)
Rice Bowl Sauce and Toppings
- 1 egg yolk
- 2 stalks scallions
- 1/2 onion
- 1 serving warm rice
- Appropriate amount of prepared braised pork
- 1 egg yolk
- 2 stalks scallions
- 1/2 onion
- 1 serving warm rice
- Appropriate amount of prepared braised pork
Cooking Instructions
Step 1
First, prepare the vegetables to be simmered with the pork belly. Peel the onion and cut it into 4 wedges.
Step 2
Wash the leek and cut it into 4 sections to add to the pot. The leek’s aroma will help mask any pork odors.
Step 3
In a pot, combine 1 cup soy sauce, 3 cups water, 1/2 cup sugar, and 1/2 cup mirin. Add the prepared onion (1 whole), leek (1 stalk), and 6 cloves of garlic to the pot, ready for simmering.
Step 4
Pat the whole pork belly dry with paper towels. Then, over high heat, sear all sides until golden brown and slightly crispy. Searing the exterior helps to seal in the juices, resulting in more tender and moist meat.
Step 5
Once the liquid in the pot from step 2 starts to boil, add 3 bay leaves and 4 whole peppercorns to enhance the flavor.
Step 6
Carefully place the seared pork belly into the simmering liquid in the pot. Cover with a lid and let it simmer gently over low heat for about 1 hour. This crucial step ensures the pork becomes tender and fully absorbs the braising liquid.
Step 7
While the pork is braising, prepare the onion for the topping. Thinly slice 1/2 onion into shreds.
Step 8
Heat a little oil in a pan and sauté the shredded onion until it becomes translucent. Once the onion is softened, ladle about 2/3 of the braising liquid from the pork (leftover from step 5) into the pan with the onions and let it simmer and reduce. The sweetness of the onion will meld with the braising sauce to create a delicious topping for the rice bowl.
Step 9
After about 1 hour, when the pork is tender, remove it from the pot. Let it cool slightly, then slice it into bite-sized pieces. Be careful not to slice it while it’s too hot, as it might fall apart.
Step 10
In a serving bowl, place a generous portion of warm rice. Spoon about 2/3 of the reduced onion and braising sauce mixture from step 7 over the rice. This will add a wonderful savory flavor to the base.
Step 11
Arrange the sliced braised pork slices neatly over the rice. Finely chop the 2 scallions and sprinkle them evenly over the pork. Finally, drizzle the remaining braising sauce over the meat for extra moisture and flavor.
Step 12
Almost done! Carefully place 1 egg yolk in the center of the rice bowl. This creates a visually appealing and delicious Chashudon. Break the yolk and mix it with the rice and toppings for an even richer taste.
