Gluten-Free Chashu Pork
Indulge in the rich, melt-in-your-mouth flavors of Gluten-Free Chashu Pork, a savory Japanese-inspired dish that's perfect for those following gluten-free diets without compromising on taste. This recipe showcases tender, slow-braised pork belly, infused with layers of umami from gluten-free soy sauce, mirin, sake, and aromatic ginger, garlic, and green onions. The pork is rolled and seared to golden perfection before simmering in a flavorful broth for hours, ensuring every bite is packed with succulent goodness. Whether served atop gluten-free ramen, paired with steamed rice, or as a versatile topping, this chashu pork is ideal for comforting meals or elevated entertaining. Easy to make and sumptuous to serve, this recipe delivers both culinary excitement and dietary inclusivity.
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Recipe Information
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
Instructions
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.
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.
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.
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.
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.
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.
7. Once cooked, remove the pork belly from the pot, discarding the cooking broth or reserving it for a ramen soup base.
8. Let the pork cool slightly before removing the twine. Slice the chashu pork into thin rounds before serving.
9. Serve alongside gluten-free ramen, rice, or as a topping for various dishes.
Nutrition Facts
Calories |
6433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 544.0 g | 697% | |
| Saturated Fat | 194.9 g | 975% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 720 mg | 240% | |
| Sodium | 15448 mg | 672% | |
| Total Carbohydrate | 206.4 g | 75% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 169.8 g | ||
| Protein | 112.9 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2446 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
