How to make Japanese Simmered Pork "Chashu Donburi" Rice Bowl from scratch!
- 700g Pork belly
- 50g Spring onion green part
- 50g Fresh ginger
- 3 cloves Garlic
- ½ White onion
- 1 tsp rice vinegar
- 50ml Sake
- 1 tbsp Mirin
- 250ml Pork stock (from part 1)
- 150ml Soy sauce
- 30g Sugar
- 4-6 Soft boiled eggs
Making the donburi
- Roughly cut half an onion and slice 50g of fresh ginger. (It's fine to leave the skin on the ginger, just make sure it's washed before you cut it.)
- Take your pork belly block and pierce both sides with a fork.
- Dry the pork belly with a paper towel and roll. Optional: Start with the thinnest side and roll it up, secure with string or meat netting. (See video)
- Place the pork into a deep pot, fill with cold water until the pork is just about submerged. (It's okay if the highest part is slightly poking out the top.)
- Turn the heat on a medium-high setting and bring the water to a boil. If there's scum floating on the top, scoop it out.
- Once it's boiling, lower the heat to a simmer and add the spring onion, onion, ginger, garlic and 1 tsp of rice vinegar.
- Place a drop lid on top (see post for how to make your own drop lid) and then allow to simmer on a low heat for 1 hour if it's rolled, or 45 minutes unrolled.
- Once the time has passed, peel back the drop lid, carefully flip the pork over onto the other side and put the drop lid back into position. Simmer for another 1 hour (rolled) or 45 mins (unrolled).
- After the time is up, turn off the heat, remove the pork and place it in a large ziplock bag.
- In a smaller pot or pan, add 50ml of sake and 1 tbsp mirin. Heat on medium high and bring it to a boil. Allow to boil for 1 minute to burn off the alcohol.
- Add 250ml of the pork stock from part 1 with 150ml soy sauce and 30g sugar.
- Mix well and bring to the boil once more.
- Turn off the heat and leave to cool.
- Once it's cool enough, pour it into the ziplock bag with the pork belly inside, along with 4-6 soft boiled eggs. (optional)
- Seal the ziplock bag and place it upright in the fridge. (You can place the ziplock bag in a tray or bowl to prevent any leaks.)
- Rest the pork in the liquid for 12 hours or overnight.
- Heat a frying pan on a medium-high heat. Once it's hot, add the pork belly to the pan. (No need to add any oil.)
- Add 100ml of the liquid from the ziplock bag to the pan and move the pork around the pan to glaze it.
- Once the pork is glazed and slightly charred on the outside, remove it from the pan and allow it to rest for 5-10 minutes.
- Cut the white part of a spring onion into thin strips and soak in a bowl of cold water for 5-10 minutes. This is called "shiraganegi".
- Dish up the rice, cut the ramen eggs into halves and then cut the chashu into slices.
- Place the slices of chashu on top of the rice with 2 egg halves per bowl.
- Drizzle the chashu with mayonnaise and top with the shiraganegi onion slices. Add some chili threads (optional) and serve.
- Enjoy your delicious homemade chashu don from scratch!
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.)
- Prep Time: 20 mins
- Cook Time: 3 hours
- Category: Japanese
- Method: Braise
- Cuisine: Japanese
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