Should you’re craving a scrumptious and comforting Japanese meal, my Char Siu Donburi is simply what you want! This simple recipe pairs tender, slow-cooked do-it-yourself barbecued pork with a steaming bowl of rice, creating the right stability of deliciousness! It’s simple to make and ensures a scrumptious meal – learn on to discover ways to make this mouth-watering dish at residence!
Why I like this recipe
I completely love this Char Siu Rice Bowl as a result of it’s an easy-to-make, flavorful, and nutritious meal that’s good as a foremost course, particularly when paired with Japanese facet dishes like my Pork Onion Stir-Fry or Eggplant Stir-Fry! Impressed by a TV present I used to be watching that featured do-it-yourself barbecued pork served with rice and ramen, I crafted this recipe to carry the identical scrumptious, melt-in-your-mouth pork stomach to your own home!
Gradual-cooked pork stomach, utilizing my low-and-slow cooking technique, like my Poached Pork Stomach and Miso Braised Pork , is tender and wealthy, served with a bowl of rice topped with scallions, nori, and a little bit of crimson pepper for stability , making a candy and salty combo that pairs completely with rice! That is a simple dish to get pleasure from any day and is nice for meal prep because the barbecued pork could be made forward of time. Belief me, when you attempt it, you may wish to make this TV show-inspired recipe time and again!
uncooked materials
uncooked materials
- pork stomach – Peel and minimize into 4 inches lengthy and 2-3 inches large. I like to recommend utilizing Coscto’s pork stomach.
- Salt – Sea salt is really helpful.
- impartial oil – There is no such thing as a taste or taste when cooking at excessive temperatures. Some choices embody sunflower oil, peanut oil, butter, vegetable oil, and canola oil.
- ginger – Unpeeled and sliced. Helps cut back the fishy odor of pork stomach.
- garlic cloves – Grate utilizing a hand grater.
- water – Commonplace filtered water.
- Japanese sake – Normally is available in a big bottle and is labeled Junmai Sake. Dry sherry or cooking wine will also be used as a substitute. Helps cut back the fishy odor of pork stomach.
- soy sauce – Favor low-sodium soy sauce. Soy sauce will also be used to make it gluten-free.
- sweetener – Use your favourite sweetener.
- Steamed rice – Recent steamed rice. You may as well use different rice, equivalent to brown rice or jasmine rice, when you desire.
- seaweed silk – Chopped grilled seaweed strips for garnish. May be present in Asian grocery shops. You may as well minimize strips from sushi-style nori sheets.
- Huxin (crimson pepper) – Togarashi Japanese pepper combine could be present in most Asian or Japanese supermarkets.
- onion – Slices for garnishing.
🍶 Mirin Notes
I admit Mirin Might not be accessible in all places. To keep up the genuine taste of this tea wine, my recipe has modified the ratio of Japanese sake and sweetener to switch mirin, making certain you may get pleasure from this scrumptious dish wherever you’re.
route
☑ Earlier than you start
Earlier than you start, ensure you Select the fitting measurement flower pot For gradual cooking pork stomach. The pot needs to be sufficiently small to permit the braising liquid to cowl the pork stomach, however not so small that it flattens the meat.
Step 1 First minimize the pork stomach into items about 4 inches lengthy and 2-3 inches thick. Rub a bit of salt into the pork stomach items along with your arms.
Step 2 Subsequent, warmth some oil in a frying pan. As soon as the oil is scorching, add the pork stomach cubes and fry them the other way up till golden brown, about 2-3 minutes per facet. Take away the pork stomach from the pan and put aside.
Step 3 In a pot, put together the stew by combining water, Japanese sake, soy sauce, sliced ginger, minced garlic and sweetener. Deliver combination to boil. As soon as boiling, add the fried pork stomach, ensuring the liquid covers the pork. Cut back the warmth to low, cowl the pot and simmer for 1 hour. Stir the liquid each Quarter-hour to stop the underside from burning.
🍲Professional ideas for braising liquid
when you want Extra liquid to coat the pork stomachmerely add extra water Add braising liquid till pork is totally submerged.
Step 4 After 1 hour, take away the lid and cut back the warmth to medium-low. Proceed cooking for 5-Quarter-hour, till the sauce has thickened and thickened and fashioned a darkish glaze.
🍲 Much less professional ideas
Throughout this restoration course of, You will need to stay vigilantas it may well simply trigger burning. Watch intently and while you discover the glaze darkens, your char siew is finished.
Step 5 Take away the pork stomach from the liquid and slice lengthwise. Place the slices over a bowl of rice. Garnish with chopped seaweed, a pinch of chili seeds and chopped scallions.
Recipe adjustments
Should you desire it as a facet dish, simply omit the rice and benefit from the char siew by itself!
Pairing recommendations
This rice bowl topped with char siu pairs completely with Japanese facet dishes like my Japanese Spinach Salad or Japanese Pork Stomach Salad. For a heartier meal, pair it with a scorching bowl of Japanese miso soup or my Japanese vegetable soup. These sides complement the scrumptious meal and full the style!
FAQ
Can I make barbecued pork upfront?
Sure, you may put together the barbecued pork forward of time and retailer it within the fridge for as much as 5-7 days, or freeze for longer storage.
What if I don’t have Japanese sake?
You may substitute dry sherry or Chinese language cooking wine for the sake to get the same depth of taste.
Storage Suggestions
After the barbecued pork rice is prepared, it’s best to get pleasure from it instantly. For leftover barbecued pork, retailer it in an hermetic container within the fridge to maintain it recent for as much as 5-7 days.
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Watch the right way to make
- 1 1/2 pound pork stomach 1-2 inches large works greatest
- 1/4 teaspoon Salt
- 2 spoon edible oil Impartial, no odor
- 1 inches ginger slice
- 1 clove garlic
- 2/3 cup water
- 1/3 cup Japanese sake Dry sherry or cooking wine could be substituted
- 1/3 cup soy sauce
- 3 spoon sweetener Your sweetener of alternative
- 2 cup rice Steamed white rice or rice of alternative
- 1 spoon seaweed roasted and minced
- 1/4 teaspoon Togashiko Purple chili powder could be added
- 1 stem onion slice
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Acquire all components.
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Reduce the pork stomach into items, every about 4 inches lengthy and 2-3 inches thick. Rub a bit of salt on the pork stomach along with your arms to season evenly.
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Warmth oil in frying pan. As soon as the oil is scorching, add the pork stomach cubes and fry the highest and backside till golden brown, about 2-3 minutes per facet. Take away the pork stomach from the pan and put aside.
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In a pot, mix water, sake, soy sauce, ginger slices, grated garlic and sweetener to make a stew. Deliver it to a boil. As soon as boiling, add the roasted pork stomach, ensuring it’s utterly submerged within the liquid. Cut back warmth to low, cowl, and cook dinner for 1 hour, stirring each Quarter-hour to stop the liquid from scorching.
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After an hour, take away the lid and switch the warmth to medium-low. Let the sauce cook dinner for an extra 5-Quarter-hour to thicken and switch right into a darkish glaze.
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Take away the pork stomach from the pan and slice lengthwise. Place the slices over a bowl of rice and garnish with chopped seaweed, a touch of chili seeds and chopped scallions.
Energy: 1417kilocalories | carbohydrate: 36gram | protein: 27gram | Fats: 134gram | Saturated fats: 45gram | Polyunsaturated fat: 4gram | Monounsaturated fat: 9gram | ldl cholesterol: 164milligrams | sodium: 2540milligrams | Potassium: Chapter 571milligrams | fiber: 1gram | sugar: 5gram | Vitamin A: 137IU | Vitamin C: 3milligrams | calcium: 25milligrams | iron: 2milligrams
*Primarily based on worth per serving
