Chashu Don

Ingredients

• 2 lb (900g) skin-off pork belly, in one slab
• 1/2 cup (120ml) soy sauce
• 1/2 cup (120ml) sake
• 1/2 cup (120ml) mirin
• 1/4 cup sugar
• 4 slices fresh ginger
• 3 cloves garlic, smashed
• 3 scallions, cut into 2-inch lengths, plus 2 extra, sliced, to garnish
• 2 cups water
• 4 cups cooked short-grain rice
• 4 soft-boiled eggs (optional)
• Pickled ginger, to serve

Before you cook

• Smash the garlic cloves and slice the ginger.
• Cut 3 scallions into 2-inch lengths, and thinly slice the remaining 2 for garnish.

Steps

1. Heat a dry heavy pot over medium-high heat.
2. Sear the pork belly slab for 2 minutes per side until browned.
3. Add the soy sauce, sake, mirin, sugar, ginger, garlic, scallion lengths, and water to the pot.
4. Bring to a simmer, then cover and reduce the heat to low.
5. Braise for 1 hour, turning the pork over halfway through, until very tender.
6. Lift the pork out onto a cutting board and let it rest for 10 minutes.
7. Strain the braising liquid into a small saucepan, discarding the solids.
8. Boil the strained liquid over medium-high heat for 8 minutes until it reduces to a glossy glaze.
9. Slice the rested pork belly into thick pieces.
10. Spoon the rice into bowls.
11. Fan the pork slices over the rice.
12. Drizzle the reduced glaze generously over the pork and rice.
13. Top with a soft-boiled egg if using, and scatter with sliced scallion and pickled ginger.