Chashudon

Instructions

1. Prepare the pork belly
   Roll the pork belly into a cylinder and tie it securely with butcher's twine at 1-inch intervals. This helps the pork cook evenly and makes for attractive round slices.
2. Brown the pork
   Heat a large pot over medium-high heat. Place the rolled pork belly in the pot and sear on all sides until golden brown, about 2-3 minutes per side. This creates a flavorful crust and deeper taste.
3. Prepare the braising liquid
   In the same pot, add soy sauce, mirin, sake, sugar, garlic, ginger, and white parts of green onions. Add enough water to almost cover the pork belly, about 2 cups. Bring to a boil, then reduce heat to a gentle simmer.
4. Braise the pork
   Cover the pot with a lid and simmer on low heat for about 2 hours, turning the pork occasionally, until the meat is very tender and can be easily pierced with a fork. If needed, add more water during cooking to keep the pork partially submerged.
5. Rest and slice the chashu
   Remove the pork from the braising liquid and let it rest for 15 minutes. Strain the braising liquid and return it to the pot, simmering to reduce it by half to create a thicker sauce. Remove the butcher's twine and slice the pork into 1/4-inch thick pieces.
6. Assemble the rice bowls
   Divide the hot cooked rice among four bowls. Arrange the sliced chashu on top of the rice. If using, place a halved soft-boiled egg and some blanched spinach alongside the pork.
7. Finish and serve
   Drizzle the reduced braising sauce over the pork and rice. Garnish with sliced green onions. Serve immediately while hot.