Chashu Don (Japanese Pork Rice Bowl)
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
4
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Calories
1371 kcal
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Course
Main Course
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Cuisine
Japanese
Chashu Don (Japanese Pork Rice Bowl)
Description
Chashu Don combines slices of pork belly cooked slowly in a seasoned broth containing soy sauce, sake, sugar, ginger, star anise, and scallions. The pork is first seared to develop color and flavor before braising until tender, allowing the flavors to infuse deeply. Served atop steamed rice, the dish is commonly accessorized with soft-boiled eggs and crisp, pickled garnishes like daikon and ginger. The interplay of the savory pork and aromatic broth with the fresh garnishes creates a balanced meal.
The pork belly’s rich mouthfeel complements the fragrant rice and bright garnishes, which can be adjusted according to preference. Cooking the pork gently ensures it remains juicy and tender, with the slow simmer extracting flavors into the broth. The star anise adds a distinctive anise-like note that complements the soy base.
This rice bowl can be served as a hearty lunch or dinner, and the leftovers keep well refrigerated or frozen when stored with the sauce. Garnishes such as pickled vegetables or nori provide additional texture and flavor. Soft boiled eggs add richness and an extra layer of softness.
Leftovers of sauce and meat can be kept in the fridge for up to a week or frozen for several months. The dish is best enjoyed soon after assembling to preserve the soft textures of eggs and garnishes.
Ingredients
For the braising/poaching liquid
- 1½ lb pork belly (700g)(thick slices or slab, rolled and tied)
- 2 tbsp vegetable oil
- ¾ cup soy sauce light
- ¼ cup sake
- 3 tbsp sugar
- 5 lices ginger
- 2 star anise
- 2 spring onion (green onion/scallion)
Other ingredients
- 2 cups rice (cooked)
- 4 egg soft boiled and peeled
- 1 cup daikon radish (thinly juilenned)
- 2 spring onions (green onion/scallion)(finely sliced)
- 4 tsp pickled ginger (optional)
- 4 tsp sesame seeds (optional)
Instructions
- Using a frying pan over a medium/high heat, heat the oil until hot. Add a few slices of the pork belly and sear for 1-2 minutes each side. Repeat with the remaining slices.If you're using a rolled pork belly, sear the entire surface until nicely browned.
- Add the pork to a smallish pan then add all the poaching liquid ingredients along with 2-3 cups of water (enough to cover the pork completely)
- Bring to a boil then reduce the heat to low, cover the pan and simmer gently (barely simmering) for 1½-2 hours until the pork is tender. The rolled pork may take a little longer depending on its size.
- Near the end of cooking, cook the rice and keep warm.
- While the pork is cooking, prepare the garnish/toppings and keep cool in the fridge.
- To make the soft boiled egg, add eggs to boiling water and cook for 6 minutes. Drain the water and cool the eggs with cold water for a minute. Peel the eggs now as they'll still be warm inside and easier to peel than if left until cold. (see notes below on how to make marinated eggs).
- When the pork is cooked, remove from the heat and then carefully remove the pork. Cut into small pieces and then add to a bowl with a ladleful of the braising liquid to keep it moist.
- Drain the cooking liquid and discard the solids. Take 2 cups of the liquid and add to a small pan. Bring to a boil and bubble for 5 minutes to reduce. This will intensify the flavour. Remove from the heat and set aside.
- To arrange the bowl, add a generous layer of the cooked rice then spoon over some pork. Pour over a little of the reduced sauce and then arrange the onion, radish and pickles on top. Slice the egg in half and add to the bowl scatter over some sesame seeds and serve hot!
- To eat, mix everything together and eat with an Asian spoon alongside chopsticks.
Notes
- Serve the chashu pork over warm cooked rice with some of the reduced braising sauce spooned on top.
- Garnish with soft boiled eggs; alternatively, fried, poached eggs, or raw yolks can be used.
- Additional garnishes like julienned daikon, pickled ginger, cucumber, and sesame seeds add texture and flavor.
- Store leftovers with sauce in the fridge for up to one week or freeze for over three months; reheat thoroughly before serving.
- Refrigerated leftovers are best eaten cold within one day for freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1371 kcal
% Daily Value*
| Calories | 1371kcal | 69% |
| Carbohydrates | 90g | 30% |
| Protein | 34g | 68% |
| Fat | 96g | 148% |
| Saturated Fat | 35g | 175% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 44g | 220% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 286mg | 95% |
| Sodium | 2561mg | 107% |
| Potassium | 721mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 376IU | 8% |
| Vitamin C | 10mg | 11% |
| Calcium | 108mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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