Pork Belly Chashu not only goes well with noodles but it is also the perfect accompaniment to rice. The tare sauce is a little sweet so please add your preferred amount of pepper and chilies.
- 75g of Pork Back Ribs Chashu
- 20 ml of Soy Sauce
- 20 ml of Sake
- 10g of Sugar
- 200g of Rice
1. Making the Tare Sauce
Heat up the soy sauce, sake, and sugar in a medium sauce pan and boil down the ingredients to approximately 2/3. Please make sure to stir the ingredients while it boils so it doesn’t burn.
2. Fry the Chashu
When the surface of the pork belly is crisp and turns a golden brown, please add your tare sauce.
Place your pieces of chashu on top of the rice in a bowl, then pour the tare sauce from your pan on top. If you prefer, you may also add green onion, Japanese leeks, etc. to enhance your experience.