Shoyu-Glazed Pork Belly Bowl with Crispy Shallots and Soft Egg

Be the first to rate

(No Ratings Yet)

Loading...

A rich and satisfying Japanese rice bowl featuring tender braised pork belly glazed in a deeply savory shoyu-mirin sauce, topped with a perfectly soft-centered egg and golden crispy shallots. This comfort dish comes together in under an hour and transforms simple ingredients into an extraordinary weeknight dinner.

Nutrition Facts

Per serving (estimated)

• 820 kcalCalories
• 42 gFat
• 15 gSaturated Fat
• 68 gCarbs
• 2 gFiber
• 14 gSugar
• 38 gProtein
• 1280 mgSodium
• 520 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 4 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the Pork Belly and Glaze

• 1 1/2 lbs pork belly, cut into 1-inch strips
• 1/2 cup soy sauce
• 1/3 cup mirin
• 1/4 cup sake
• 3 tbsp sugar
• 4 cloves garlic, smashed
• 1 (2-inch) piece fresh ginger, sliced
• 1 cup dashi or water

For the Crispy Shallots

• 3 large shallots, thinly sliced
• 1/2 cup neutral oil for frying

For Assembly

• 4 cups short-grain Japanese rice, cooked
• 4 eggs, soft-boiled (6 1/2 minutes)
• 2 green onions, thinly sliced
• 1 tbsp toasted sesame seeds
• Shichimi togarashi, to serve

Directions

1. Pat pork belly strips dry with paper towels. In a large skillet or Dutch oven over medium-high heat, sear pork belly on all sides until deeply golden, about 8 minutes total. Remove and set aside.
2. In the same pan, combine soy sauce, mirin, sake, sugar, garlic, and ginger. Stir to dissolve sugar, then add dashi. Bring to a simmer.
3. Return pork belly to the pan, ensuring pieces are submerged in sauce. Cover and reduce heat to low.
4. Braise for 25 minutes, flipping pork halfway through, until pork is tender and sauce has reduced to a glossy glaze.
5. Meanwhile, fry shallots in 1/2 cup oil over medium heat, stirring frequently, until golden and crispy, about 10 minutes. Transfer to paper towels and season with a pinch of salt immediately.
6. Bring a small pot of water to a boil. Gently lower eggs and cook exactly 6 1/2 minutes. Transfer to ice water for 2 minutes, then peel carefully.
7. Divide hot rice among four bowls. Slice pork belly thinly and arrange over rice. Spoon extra glaze from pan over each serving.
8. Halve soft eggs and place on top of pork. Scatter crispy shallots and green onions over bowls.
9. Finish with toasted sesame seeds and a pinch of shichimi togarashi. Serve immediately.

Cook’s Notes

• Patting the pork belly dry ensures a better sear and prevents steaming.
• Don't skip the resting time for eggs in ice water—it stops the carryover cooking for a perfect jammy center.
• The glaze can be made ahead and refrigerated for up to 3 days.
• For extra richness, drizzle a few drops of sesame oil into the sauce before braising.
• Leftover pork belly freezes beautifully; thaw and reheat in the glaze for quick weeknight meals.