Chashu (Japanese style pork belly) in Rice Cooker
Chashu is Japanese style braised pork belly. It may seem intimidating, however, with this rice cooker method, anyone can make it with a touch of a button.
Equipment
- 1 Rice Cooker (3 cups)
- 1 Small sheet aluminum foil
Ingredients
- 1 lb pork belly block
- 1/3 cup soy sauce
- 1/3 cup mirin
- 2 tbsp sugar
- 1 stalk green onion
- 1 knob ginger sliced
Instructions
- Combine all ingredients in 3 cup rice cooker. If your rice cooker is larger, such as 5 cup rice cooker, then double the sauce.
- Add in block of pork belly
- Puncture pork belly on all sides with a fork to tenderize and sauce to seep in
- Cover with aluminum foil, and make sure it is not sticking out of the rice cooker
- Turn on the rice cooker. Set for 60 minutes of cooking time for the first round
- Once the 60 minute is up, flip pork belly so the top of the pork belly block is at the bottom
- Set rice cooker for addition 30 minutes
- Once the 30 minutes is up, check to see if the pork belly is cooked inside. You can use a thermometer here if you are unsure. Add additional cooking time as needed until the pork is fully cooked. While it should be done in most cases, cooking time will depend on the size and thickness of the pork.
- Turn off the rice cooker, and with the lid open, let the pork belly rest for 30 minutes or until it is cool enough to touch
- Thinly slice pork belly. You want to cut it pretty thin so it is easy to eat The rice cooker method will not make fall-apart-in-mouth chashu, so this step is essential.
- Serve over hot rice, in ramen, or as a side dish. Drizzle on extra sauce, and enjoy!