Chashu Pork Rice Bowls
Turn pork shoulder into a savoury, tender, meaty topping for rice! A meal prep friendly, Japanese inspired braise.
Servings: 5
Ingredients
- 900 g pork shoulder
- 1000 g vegetables of choice
Braising liquid - enough to immerse half the pork
- Soy sauce
- Mirin
- Sugar
- Dashi or water
- Ginger
- Garlic
- Shallots
- Spring onions
Instructions
The day before serving:
- Truss and sear the pork in the braising vessel and reserve. Preheat oven to 135C/275F
- Stir fry aromatics in the remaining fat. Add braising liquid and return pork. Bring to a simmer.
- Cover the pork and transfer into the oven, turning the pork every half an hour or so.Braise for about 2.5 hours or until tender.
- Allow to cool and refrigerate overnight. Optionally, add peeled soft-boiled eggs to the pot as well to soak overnight in the braising liquid.
The day you want to eat:
- Cook rice and vegetables.
- Take the chilled chashu out of the fridge and slice into pieces. Brown the pieces in a pan, under the broiler or with a kitchen torch.
- Assemble and serve.