Slow Cook: Chashu Pork with Braised Lotus Root

Total Time: 7.5 hours

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.

Slow Cook: Chashu Pork with Braised Lotus Root

Servings: 4
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Ingredients

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

Directions

Whisk together the soy sauce, mirin, brown sugar, and sesame oil.

Arrange the sliced lotus root in an even layer in a Suvie pan. Remove any skin from the pork belly and place in a Suvie pan.

The pork belly should be in 1-1.5” thick strips, cut lengthwise to fit 4 pieces in your Suvie pan.

Divide the soy sauce mixture evenly between the lotus root and the pork belly.

Add ¼ cup water to the lotus root pan. Place both pans in the upper cooking zone. Add rice to the starch pan, season with salt and place in the lower right cooking zone.

Fill the reservoir with water, enter the cook settings, and schedule or cook now.

My Cook > Slow Cook & Starch

Slow Cook: LOW for 6 hours

Starch: 15 minutes

After the cook remove the rice from Suvie and fluff 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.