When making a Japanese pork rice bowl with a thick cut of pork, the order matters: sear the meat first, then simmer it in the tare sauce. This helps the pork hold its shape while developing a flavorful browned exterior.
The key to this Chashu Don recipe is to sear 500 g (17.6 oz) pork shoulder, then simmer it in a tare made with water, Cheongha, soy sauce, honey, and oyster sauce. Cook it over low heat for 10 minutes, flip it, then simmer for another 5 minutes over medium heat while spooning the sauce over the meat. Let the pork rest for 5 minutes before slicing it thinly, brush it with the remaining tare, and torch the surface for a caramelized finish. Served over warm rice with crisp shredded green onion, the tender pork pairs perfectly with the sweet and savory sauce.
⏱️ Cooking Time: About 30 minutes
🍳 Difficulty: ★★★☆☆
✓ Ingredients (Serves 2)
🥣 Main Ingredients
- 500 g (17.6 oz) pork shoulder or pork neck (pork loin or pork belly can be substituted)
- 15 cm (6-inch) piece green onion
- 1 garlic clove
- 3 slices ginger
- Cooked rice
🧂 Sauce & Seasonings
- 50 ml (1.7 fl oz) water
- 50 ml (1.7 fl oz) Cheongha
- 50 ml (1.7 fl oz) soy sauce
- 3 tbsp honey
- 1 tbsp oyster sauce
(Measurement guide: 1 tbsp = 15 ml (0.5 fl oz), 1 tsp = 5 ml, 1 Korean paper cup = 180 ml (6.1 fl oz))
✓ How to Make Chashu Don
- Prep the green onion: Cut the 15 cm (6-inch) piece of green onion into roughly 5 cm (2-inch) sections. Slice each section lengthwise and separate the inner core from the outer white layers. Reserve the cores for simmering. Thinly shred the white parts and soak them in water for the topping.
- Prepare the aromatics: Lightly crush 1 garlic clove and keep the 3 ginger slices ready.
- Pierce the pork: Use a fork to prick the surface of the 500 g (17.6 oz) pork evenly. This helps the thick cut cook through and absorb the seasoning.
- Sear the pork first: Place the pork in a skillet and sear the top, bottom, and sides until nicely browned. Searing before simmering helps the thick piece of pork keep its shape.
- Make the tare sauce: In a saucepan, combine 50 ml (1.7 fl oz) water, 50 ml (1.7 fl oz) Cheongha, 50 ml (1.7 fl oz) soy sauce, 3 tbsp honey, and 1 tbsp oyster sauce. Add the reserved green onion cores, crushed garlic, and 3 ginger slices.
- Simmer over low heat: Add the seared pork to the tare. Once the sauce comes to a boil, reduce the heat to low, cover, and simmer for 10 minutes.
- Flip and baste with tare: Increase the heat to medium and remove the lid. Flip the pork, then repeatedly spoon the tare over the surface while simmering for another 5 minutes.
- Rest for 5 minutes: Remove the pork from the saucepan and let it rest for 5 minutes to help retain its juices. Slice the rested pork thinly, about 3 mm (1/8 inch) thick.
- Brush with tare and torch: Arrange the sliced chashu on a foil-lined tray and brush the surface with the remaining tare. Use a kitchen torch to caramelize the sauce on the surface.
- Assemble the Chashu Don: Fill a bowl with warm rice and arrange a generous amount of sliced chashu on top. Spoon the remaining tare over the pork and rice, then finish with the shredded green onion that was soaked in water.
✓ Key Tips for Success
- Do not put the raw pork directly into the tare: Simmering the meat without searing it first can cause more juices to escape and make it harder for a thick cut to hold its shape. Brown the top, bottom, and sides before simmering it in the tare.
- Do not slice the pork immediately after cooking: Cutting the meat while it is still very hot can cause its juices to run out onto the cutting board. Let the pork rest for 5 minutes before slicing it about 3 mm (1/8 inch) thick.
✓ Serving Tips
- Soaking the thinly shredded white part of the green onion in water helps the strands curl naturally while keeping them crisp.
- After placing the chashu over the rice, spoon some of the leftover tare over both the pork and rice so the seasoning carries through every bite.
- Pork loin or pork belly can be used instead of pork shoulder or pork neck.
✓ How to Choose Good Pork Shoulder
- Color and appearance: Choose pork with a bright reddish-pink or light pink color and a slightly moist sheen on the cut surface.
- Condition of the fat: Look for firm, white fat around the lean meat without noticeable discoloration.
- Firmness: The meat should feel resilient when gently pressed and should not have excessive liquid pooling on the surface.
✓ Pork Shoulder Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 227.00 kcal |
| Carbohydrates | 0.00 g |
| Protein | 17.21 g |
| Fat | 16.36 g |
| Sodium | 51.00 mg |
Based on 100 g of raw pork shoulder. Actual nutrition values may vary depending on breed, cut, product, and cooking method.
Source: Ministry of Food and Drug Safety Food Nutrition Database – Raw Ingredients
✓ Frequently Asked Questions (FAQ)
Q1. How long should I simmer the chashu in tare sauce?
Once the tare comes to a boil, reduce the heat to low, cover, and simmer for 10 minutes. Then flip the pork, increase the heat to medium, and cook for another 5 minutes while repeatedly spooning the tare over the meat.
Q2. Why does so much juice come out when I slice the chashu?
If you slice the pork immediately after cooking while it is still very hot, more of the juices can escape. Let it rest for 5 minutes before slicing it about 3 mm (1/8 inch) thick.
Q3. Can I use another cut of pork instead of pork shoulder?
Yes. You can substitute pork loin or pork belly. Keep the tare ingredients and their quantities the same even when using a different cut.
Searing the thick pork first and then slowly simmering it in tare gives the exterior a glossy finish while keeping the inside moist and tender. It works especially well served over a bowl of warm rice.
Brushing the thinly sliced chashu with tare and torching it before serving adds a deeper caramelized flavor to the sweet and savory sauce. The crisp shredded green onion also adds a fresh contrast to the rich pork and rice.
Whenever you are craving a Japanese pork rice bowl, try making this Chashu Don with 500 g (17.6 oz) pork and a simple homemade tare. As long as you follow the sequence of searing, simmering, and resting the meat, you can enjoy tender slices of pork with a rich, flavorful sauce at home.
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