Pork Chashu Donburi (Rice Bowl)
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Unrated
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Prep Time
15 mins
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Cook Time
2 hrs 15 mins
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Additional Time
12 hrs
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Total Time
14 hrs 30 mins
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Servings
6 portions
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Course
Main Course, Lunch, Dinner
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Cuisine
Japanese
Pork Chashu Donburi (Rice Bowl)
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
Chashu
- 700 g slab skinless pork belly
- 50 g Japanese leeks (naganegi) (green part)
- 50 g ginger root thickly sliced
- 3 cloves garlic
- 100 g yellow onion roughly cut
- 1 tsp rice vinegar
Chashu Marinade
- 50 ml sake
- 1 tbsp mirin
- 250 ml pork stock from part 1
- 150 ml soy sauce
- 30 g sugar
- 6 soft-boiled egg
Chashu Donburi
- 6 portions cooked Japanese short-grain rice
- Japanese style mayonnaise
- Japanese leeks (naganegi) white part, to make "shiraganegi"
- chili threads optional
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Instructions
How to Make Chashu
- Pierce 700 g slab skinless pork belly on both sides with a fork, then roll it and secure it with string. Place in a pot and fill with cold water until submerged.
- Bring to a boil on a medium-high setting and scoop out any scum that floats to the top.
- Lower the heat to simmer and add 50 g Japanese leeks (naganegi), 50 g ginger root, 3 cloves garlic, 100 g yellow onion and 1 tsp rice vinegar. Place a drop lid on top and simmer on a low heat for 2 hours, turning half way through.
- Remove the pork from the pot and place in a ziplock bag.
- Transfer 250 ml pork stock from the chashu into a separate pan and add 50 ml sake, 1 tbsp mirin, 150 ml soy sauce and 30 g sugar. Boil for 1 minute and then leave to cool.
- Once cool to the touch, add the marinade to the ziplock bag along with 6 soft-boiled eggs (optional) and seal. Marinate for 12 hours (ideally overnight).
- Heat a frying pan on medium-high and add the chashu. Add 100ml of leftover marinade and fry until thickened. Turn the pork occasionally to glaze all over.
- Rest for 5-10 minutes before slicing. Typically the middle slices would be saved for ramen and the end cuts would be used for donburi.
- Cut the white part of a Japanese leeks (naganegi) halfway through horizontally and separate each layer. Press each layer flat on a chopping board and thinly slice. This is called "shiraganegi" and is used to garnish.
- Soak the shiraganegi in a bowl of cold water for 5-10 minutes to remove any bitterness.
- Dish up 6 portions cooked Japanese short-grain rice and cut the ramen eggs into halves. Evenly distribute the chashu and eggs between each portion and top with Japanese style mayonnaise, drained shiraganegi and chili threads (optional).
- Enjoy!
Notes
- You can make this dish with leftover chashu instead of making it all from scratch.
- The chashu can be kept in the fridge for up to 1 week, or 3-4 weeks in the freezer. (I recommend cutting it into slices before freezing.)
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