Chashu Pork Rice Bowl
or
Vermicular Frying Pan 26cm / 28cm
or
Oven-Safe Skillet 26cm / 28cm
- Cook
- 253 min
13 min + [WARM 145ºF] 240 min
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)
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.
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.
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.
Remove pork from bag and set aside the remaining sauce. Cut pork into ¼” thin slices.
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.
Plate pork in a concentric shape on top of a bowl of rice and pour the remaining sauce. Sprinkle peppers and serve.
If you prefer more sauce, add an additional tablespoon of soy sauce, sake, and mirin to Sauce Mixture.
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