Chashu pork is a deliciously decadent, porky treat hailing from Japan. Traditionally served in bowls of ramen, chashu is pork belly that’s been braised in a mix of soy sauce, sake, and sugar. The braised pork becomes incredibly tender and the rich fat of the pork belly is so juicy it’s basically its own sauce. We paired the pork with another Japanese delicacy: lotus root! This starchy root vegetable is known for its beautiful pattern of interior holes. Braised with the same sauce as the pork belly it retains much of its crunchy texture while still being tender. We recommend using pre-boiled lotus root if you can find it to cut down on your preparation time. If you can’t find lotus root we recommend using other starchy root vegetables like potatoes, parsnips, rutabagas, or even celery root.
Chashu Pork with Braised Lotus Root
- 1 lb pork belly, skin removed, 1.5” thick
- 8-10 oz boiled lotus root, sliced ¼” thick
- ¼ cup soy sauce
- ¼ cup mirin
- ¼ cup brown sugar
- 1 tsp sesame oil
- 1 cup short grain white rice
- 4 scallions
In a small bowl, whisk together 1/4 cup soy sauce, 1/4 cup mirin, 1/4 cup brown sugar, and 1 tsp sesame oil.
Arrange the sliced lotus root in an even layer in a Suvie pan. Arrange pork belly in a second Suvie pan. Divide the soy sauce mixture evenly between the lotus root and the pork belly.
Add ¼ cup water to the pan with the lotus root. Place lotus root in the upper cooking zone and pork belly in the bottom cooking zone. Enter the cook settings, and schedule or cook now.
Suvie Cook Settings
Bottom Zone: Slow Cook on Low for 6 hours
Place 1 cup short grain rice in the Suvie rice pot (black handles) and place inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now or schedule.
Suvie Starch Cooker Settings
Short Grain Rice, 1 cup
After the cook, fluff rice with a fork. Adjust seasoning to taste. Remove the pork belly and slice into ½ inch thick slices (if you have time, save the liquid from the pork and reduce it by half in a small saucepan over high heat). Divide the rice between bowls. Top with the chashu and lotus root. Garnish with the sliced scallions.