Chashu Rice Bowl

Try this easy and delicious Chashu Rice Bowl recipe! Tender, slow-cooked pork belly served over a bowl of rice with fresh toppings makes for a comforting and satisfying meal. Perfect for meal prep or a quick weeknight dinner!

Course Lunch, Main Course, Side Dish

Cuisine Japanese

Keyword Chashu Rice Bowl

Prep Time 5

Cook Time 1 10

Total Time 1 15

Servings

Calories 1417kcal

Ingredients

1 1/2 lbs Pork Belly 1-2 inch in width works best
1/4 tsp Salt
2 tbsp Cooking Oil neutral, no taste
1 Inch Ginger sliced
1 Clove Garlic
2/3 Cup Water
1/3 Cup Japanese sake can replace with dry sherry or Chinese cooking wine
1/3 Cup Soy Sauce
3 tbsp Sweetener your preferred sweetener
2 Cups Rice steamed white rice or rice of choice
1 tbsp Seaweed roasted and shredded
1/4 tsp Togarashi can sub with ground red pepper
1 Stalk Green Onion sliced

Instructions

Gather all the ingredients.
Cut the pork belly into pieces, each about 4 inches long and 2-3 inches thick. Rub a pinch of salt onto the pork belly using your hands for even seasoning.
Heat oil in a frying pan. Once the oil is hot, add the pork belly pieces and sear the top and bottom until golden brown, about 2-3 minutes per side. Remove the pork belly from the pan and set it aside.
In a pot, combine water, Japanese sake, soy sauce, sliced ginger, grated garlic, and sweetener to create the braising liquid. Bring it to a boil. Once boiling, add the seared pork belly, ensuring it is fully submerged in the liquid. Lower the heat to a simmer, partially cover the pot, and cook for 1 hour, stirring every 15 minutes to prevent the liquid from burning.
After an hour, remove the lid and increase the heat to medium-low. Let the sauce cook for an additional 5-15 minutes, allowing it to reduce and thicken into a darkened glaze.
Take the pork belly out of the pot and slice it lengthwise. Serve the slices on top of a bowl of rice, then garnish with shredded seaweed, a sprinkle of togarashi, and chopped green onions.

Video

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