In need of a comforting, richly flavored bowl that is quick to prepare and truly satisfying? This Chashu Pork Belly Rice is your go-to comfort food for cold nights and filling cravings. Hailing from Japanese ramen bowls, Chashu pork is tender, savory, and caramelized to perfection.
Pair it over steamed rice with a soft-poached egg and green onions, and it is a soul-gratifying meal that’s almost equivalent to dining in a restaurant. From novice cook to accomplished home chef, this recipe will walk you step-by-step through creating melt-in-your-mouth pork belly with deep umami flavors in your own kitchen—all without complex techniques or expensive gadgets.
Why You’ll Love This Recipe
There is so much to love about Chashu Rice with pork belly. For one thing, there are flavors that are just impossible to resist—sweet, savory, and intensely umami-rich from that soy-based braise sauce. The pork belly is so tender that it just disintegrates in your mouth, so that each bite is extremely satisfying. The glistening sauce permeates warm grains of rice, creating a deliciously well-balanced bowl of flavor with comfort.
Secondly, it is surprisingly easy to prepare. Most of the preparation is done by letting the pork cook slowly. It doesn’t require any sort of exotic ingredients, only pantry items such as soy sauce, mirin, and sugar. It’s also extremely versatile—you can top it with softly boiled eggs, green onions, sesame seeds, or even a spicy mayo drizzle for some added heat.
It’s ideal for every day meals or for special occasions. Whether you’re cooking for company or indulging yourself in a solo comfort meal, this recipe will not leave you disappointed.
Make-Ahead Tips
Pork Belly Chashu Rice is a great make-ahead option, so it’s perfect for meal prep or stressless entertaining. Braised pork belly tastes even better each time you take it, after it’s absorbed additional flavor from the sauce. Once cooked, allow the pork to cool to room temperature and refrigerate it in an airtight container for up to 4 days.
In order to reheat, warm slices gently in a pan with a splash of braising liquid so that they will remain juicy. It is also possible to freeze cooked pork belly by portioning it off: just wrap tightly and freeze in a bag that is freezer-safe for up to 2 months.
Cook your rice either fresh or ahead of time, and top it with reheated pork belly for a speedy and filling meal at any moment. Even your soft-boiled eggs may be prepared ahead of time—simply peel and keep them refrigerated in water for 2-3 days. This recipe is really a time-saver!
Ingredients
- 500g pork belly (skin on or off)
- 1 cup soy sauce
- 1/2 cup mirin
- 1/2 cup sake or water, depending on availability
- 1/4 cup brown or white sugar
- 5 garlic cloves, crushed
- 1 piece of ginger, sliced
- 2 green onions (for garnish and for braising)
- 2 cups cooked Japanese rice
- 2–3 soft-boiled eggs (optional)
- Sesame seeds (optional)
Total Time: 2 Hrs
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Rating: ⭐⭐⭐⭐⭐ 5.0
Instructions
Prepare the pork belly
- Roll the pork belly, if desired, and tie with kitchen twine to keep its shape.
- Brown the pork belly in a hot skillet on all sides.
Prepare the Braising Sauce
- Combine soy sauce, mirin, sake, sugar, garlic, ginger, and green onions in a pot.
- Add the seared pork belly to the pot and bring to a boil.
Simmer the pork
- Reduce heat to low, cover, and simmer for 90 minutes after boiling.
- Turn pork every 30 minutes to cook all sides equally well.
Reduce the sauce
- Remove pork from heat after 90 minutes.
- Boil and strain the sauce to concentrate it to a thick glaze.
Slice and assemble
- Cut the pork belly into 1/4-inch slices.
- Serve with hot rice, topped with reduced sauce.
- Sprinkle with chopped green onions, sesame seeds, and top with soft-boiled eggs.
Tips for a Better Chashu Rice
- Use pork belly with skin for that additional richness and silky smoothness.
- Brown thoroughly beforehand—it intensifies flavor and hue.
- Simmer on low heat so that the pork does not become tough.
- Reduce slowly so that it does not burn—it should be pourable but thick.
- Add eggs to the braising liquid in the last 10 minutes for additional flavor.
- Use short-grain rice for an authentic texture and stickiness.
FAQs
Can you use pork shoulder in place of pork belly?
Yes, but it will not be so tender or fatty. Chashu is best done with pork belly.
Do I require sake for this recipe?
No, water or chicken broth can be substituted. Depth is contributed by sake, but it isn’t necessary.
How long should I keep leftovers?
It can be stored in the refrigerator for up to 4 days or frozen for 2 months. Reheat over a splash of sauce.
Can I spice it up?
Indeed! Spice it up with chili flakes or a drizzle of spicy mayo.
Conclusion
Chashu Rice with Pork Belly is a comforting, soulful dish that blends rich, savory pork with tenderly steamed rice. It’s so easy to prepare, easy to adapt, and great for advance prep.
Whether you love ramen but aren’t looking for just a traditional bowl of chashu or just need an inviting rice bowl fix, you’ll make this recipe over and over. Try it, and watch it become a staple in your home.