For the Chashu
- 1 Tbsp vegetable oil
- 2 lb pork belly
- 1 cup water
- 3/4 cup soy sauce
- 3/4 cup sake
- 3/4 cup mirin
- 1/2 cup honey
- 1 bulb garlic, cut into halves
- 2 oz ginger, sliced
- 1 large leek, cleaned and cut into 3-inch long pieces
For the Bento Box (For 1)
- 1 cup warm cooked rice or any of starch you’d like
- 1 boiled egg, cut in half
- 1 green onion, cut into long thin strips or chopped, soak in ice water
- Heat a large dutch oven or thick bottom pot over high heat; add oil and pork belly, skin side down. Sear the both side, until crispy golden brown color, a couple minutes on both side.
- Meanwhile, combine water, soy sauce, sake, mirin and honey in a measuring cup. Stir until the honey dissolve to the liquid.
- Tap out all the excess oil and fat in the pot with paper towel. Make sure the fat side is up.
- Add garlic, ginger, leek into the pot and pour the sauce mixture. Stir around so pork belly can be braised evenly in the sauce.
- Cover with a lid slightly tilted to have a crack so this way, a bit of hot air can be escape. Bring it to boil over high heat and let it keep hard boil for 20 minutes. Then reduce heat to medium and simmer for 30 minutes.
- Meanwhile, cook your rice, boil egg and cut green onion for garnish.
- Remove the pork from the pot and let it cool slightly before slice.
- Place warm cooked rice in a bento box and pour 3 to 4 Tablespoons of the sauce from the pot on top of the rice.
- Slice the pork belly chashu into bite sizes. Place on top of the rice and drizzle more sauce right on top. Place boiled egg in the corner of the bento box and top with sliced green onion. (make sure to tap out excess water on paper towel from green onion) Enjoy!
- Cook Time: 1 hour