Gluten-Free Chashu Pork
Savor the rich, melt-in-your-mouth goodness of Gluten-Free Chashu Pork, a delicious twist on the classic Japanese dish made accessible for gluten-sensitive eaters. Featuring succulent pork belly slow-simmered in a flavorful broth of gluten-free soy sauce, mirin, sake, and aromatic spices like garlic, ginger, and green onion, this recipe delivers the perfect balance of savory and slightly sweet notes. The tender pork is beautifully seared before braising, ensuring a caramelized crust and juicy interior with every bite. Perfect as a centerpiece for gluten-free ramen, rice bowls, or as a savory topping, this homemade chashu is a showstopper for any meal. Plus, with minimal prep and a low-and-slow cooking process, it’s a foolproof way to bring gourmet Japanese flavors to your table!
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Ingredients
- 1 kg Pork belly
- 240 ml Gluten-free soy sauce
- 125 ml Mirin
- 125 ml Sake
- 500 ml Water
- 100 g Sugar
- 4 stalks Green onions
- 4 Garlic cloves
- 50 g Ginger
- 1 tbsp Vegetable oil
Directions
Step 1
1. Prepare the pork belly by rolling it into a tight log, with the skin on the outside, and tie it firmly with kitchen twine at 2-inch intervals to maintain its shape during cooking.
Step 2
2. In a large pot, add the vegetable oil and heat over medium heat. Sear the pork belly on all sides until it's golden brown. This should take about 8 to 10 minutes.
Step 3
3. Remove the pork belly and set it aside. In the same pot, add the sliced ginger, smashed garlic cloves, and halved green onions. Sauté them for about 2 minutes until fragrant.
Step 4
4. Deglaze the pot with sake, scraping the browned bits off the bottom. Add the gluten-free soy sauce, mirin, sugar, and water to the pot.
Step 5
5. Bring the mixture to a boil, ensuring the sugar is dissolved. Place the seared pork belly back into the pot, ensuring it's submerged in the liquid. If necessary, add more water to cover the pork.
Step 6
6. Reduce the heat to low, cover the pot with a lid, and let it simmer for 2.5 to 3 hours or until the pork is tender, turning the pork occasionally to ensure even cooking.
Step 7
7. Once cooked, remove the pork belly from the pot, discarding the cooking broth or reserving it for a ramen soup base.
Step 8
8. Let the pork cool slightly before removing the twine. Slice the chashu pork into thin rounds before serving.
Step 9
9. Serve alongside gluten-free ramen, rice, or as a topping for various dishes.
Nutrition Facts
| Serving size | 2233.4 grams (2233.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6433 |
| Total Fat 544.00g | 697% |
| Saturated Fat 194.90g | 975% |
| Polyunsaturated Fat 8.40g | |
| Cholesterol 720mg | 240% |
| Sodium 15448mg | 672% |
| Total Carbohydrate 206.40g | 75% |
| Dietary Fiber 3.00g | 11% |
| Total Sugars 169.80g | |
| Protein 112.90g | 226% |
| Vitamin D 0IU | 0% |
| Calcium 169mg | 13% |
| Iron 7mg | 39% |
| Potassium 2446mg | 52% |
Source of Calories