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5.0 from 21 votes

Chashu Don (Japanese Pork Rice Bowl)

Fork tender sweet and salty pork belly (chashu) is spooned over a hearty bowl of Japanese rice and generously garnished with fresh radish, spring onions, pickles and a ramen-style egg. Are you ready for Chashu Don?

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings: 4
Calories: 1371 kcal
Course: Main Course
Cuisine: Japanese

Ingredients

For the braising/poaching liquid
  • 1½ lb pork belly (700g)(thick slices or slab, rolled and tied)
  • 2 tbsp vegetable oil
  • ¾ cup light soy sauce
  • 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 eggs (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

    Cup of Yum
  1. 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.
  2. 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)
  3. 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.
  4. Near the end of cooking, cook the rice and keep warm.
  5. While the pork is cooking, prepare the garnish/toppings and keep cool in the fridge.
  6. 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).
  7. 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.
  8. 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.
  9. 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!
  10. To eat, mix everything together and eat with an Asian spoon alongside chopsticks.

Notes

  • Serving:
  • Serving:
  • Serve the pork over the cooked rice with a little of the reduced sauce. Then you can garnish it however you like. The Boiled egg is my favourite, but you can also serve a fried egg, poached egg or even just the raw yolk of an egg. Other than that you can play around with other garnishes including:
  • Storage
  • Storage
  • Daikon radish (grated or sliced)
  • Crispy onion
  • Cherry Tomato
  • Fresh or pickled carrot julienne
  • Cucumber julienne
  • Steamed snow peas or edamame
  • Shredded cabbage
  • Pickled ginger
  • Pickled cucumber
  • Fermented cabbage
  • Seaweed/nori
  • Rice flavouring or sesame seeds
  • Fridge: Leftovers will stay fresh in the fridge for 1 day. Eat cold.
  • Fridge (Sauce and meat): Combine the two and keep in the fridge for up to a week.
  • Freezer (Sauce and meat): Combine the two and keep in the freezer for 3+months. Defrost thoroughly before use.

Nutrition Information

Calories 1371kcal (69%) Carbohydrates 90g (30%) Protein 34g (68%) Fat 96g (148%) Saturated Fat 35g (175%) Polyunsaturated Fat 11g Monounsaturated Fat 44g Trans Fat 0.02g Cholesterol 286mg (95%) Sodium 2561mg (107%) Potassium 721mg (21%) Fiber 3g (12%) Sugar 11g (22%) Vitamin A 376IU (8%) Vitamin C 10mg (11%) Calcium 108mg (11%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 1371

% 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.