Pork Belly Char Siu Bowl
3-Step Pork Belly Recipe
Pork Belly is one of my favorite foods out there. Whether it’s the Momofuku pork buns, crispy pork belly at a Cantonese restaurant, or the protein for Tonkatsu Ramen - it’s one of the most delicious types of meat out there. BUT, it always feels a little bit intimidating to cook. A lot of recipes call for 3+ pounds of Pork Belly, and it requires several hours of close attention while you roast in the oven.
That’s why I’m here today with a much easier Pork Belly recipe, one that requires about 15-30 minutes of prep time, and about 1 hour of unattended cook time. Perfect for when you want to eat a filling meal, but don’t want to make a mess of the kitchen or worry about burning anything.
This is a Japanese-style Char Siu preparation of Pork Belly, and it’s pretty similar to something you might find as an appetizer or a rice dish at an Izakaya or Ramen shop. Char Siu is Pork Belly roasted in a sweet & savory sauce, which I slice thinly and place on top of a bowl of rice & assorted vegetables. It’s very good, I promise.
Also, wanted to give a quick shout-out to everyone who took the time last week to prepare my Salmon Teriyaki recipe - keep sending me photos if you make anything! That’s now my most viewed recipe so far, so hopefully, you’re enjoying these as I send them each week. And as always, follow me on TikTok & Instagram for videos, reels, etc. Until next week!
Pork Belly Char Siu Bowl
Serves: 2-4 | Time: 75 Minutes
Ingredients
1lb Pork Belly
2 Stems of Green Onions; Additional Green Onions to garnish
1 Onion, Quartered
8 Cloves of Garlic, Smashed
1 In of Sliced Ginger
3 Cups of Water
1/2 Cup Sugar
1 Cup Soy Sauce
1 Cup Mirin
1 Tablespoon of Chinese Cooking Wine
Salt to taste
Pepper to taste
Instructions
Using a fork, poke holes in the block of Pork Belly with a fork - about 5 times on the top & bottom. Season block of Pork Belly with Salt & Pepper. In a high heat pan, cook Pork Belly on each side until cripsy & browned.
In a large pot, combine Water, Soy Sauced, Sugar, Chinese Cooking Wine, Mirin, Pork Belly, Green Onion Stems, Onion & Garlic. Boil for 1 hour over medium high heat, the Pork Belly should turn a dark brown color.
Remove Pork Belly from the pot, and slice for serving. Keep the remaining liquid on the stove and boil into it thickens to a consistency of your liking. You're ready to serve!
To Serve
Personally, I like to serve this dish with white rice, some sauteed spinach & fried egg.
Fill a bowl with some fresh rice & drizzle with some sauce, add a layer of spinach next, then top with Pork Belly. Drizzle with more of the sauce.
Place the fried egg on top & garnish with green onions