Vermicular | Chashu Pork Rice Bowl

    Chashu Pork Rice Bowl

    Tailored for: Musui–Kamado
    or
    Vermicular Frying Pan 28cm / 26cm
    or
    Oven-Safe Skillet 28cm / 26cm
    Cooking Flow
    Cook
    253 min
    Cooking Mode

    13 min + [WARM 145ºF] 240 min

    Ingredients

    2 ½–3 ½ cups (600–800 g) cooked white rice
    1 ⅓ lb pork belly, about 2” wide and 8” long, room temperature

    Sauce Mixture

    4 tablespoons soy sauce
    4 tablespoons sake
    1 tablespoon mirin
    2 tablespoons brown sugar
    1” piece fresh ginger, peeled, grated
    1 clove garlic, grated

    1 teaspoon vegetable oil
    Ground Sichuan peppercorns and freshly ground black pepper, to taste (optional)

    DIRECTIONS
    1. Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the skillet, then add pork. Sear each side for about 2 minutes and remove excess oil with a paper towel. Once pork is browned, remove from pan and set aside. Add Sauce Mixture to pan and simmer until thickened.

    2. Place pork and sauce into a sealable bag. Add 8 cups of water into the pot. Seal the bag, leaving one corner unsealed. Holding the bag by the unsealed corner, gently lower it into the water. Press out as much air as possible with your hands, then seal closed.

    3. Set the temperature to [WARM 145°F]. Once you hear a beep after 5 minutes, submerge the bag in the water and sous-vide, covered for 240 minutes.

    4. Remove pork from bag and set aside the remaining sauce. Cut pork into ¼” thin slices.

    5. Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the skillet, then add pork. Sear each side for about 10 seconds and add sauce coating the pork.

    6. Plate pork in a concentric shape on top of a bowl of rice and pour the remaining sauce. Sprinkle peppers and serve.

    Note
    • If you prefer more sauce, add an additional tablespoon of soy sauce, sake, and mirin to Sauce Mixture.

    Master the art of your
    Musui–Kamado with the Vermicular Cookbook.

    A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

    Photo Photo Photo Photo Photo Photo Photo

    Cart

    Your cart is empty.