Skip to main content

Curtis Stone’s Chashu pork with sushi rice and cucumber salad

Skip to IngredientsSkip to Method
  • Dairy free
  • Egg free
  • Lactose free
  • Nut free
  • Peanut free
  • Shellfish free
  • Seafood free
  • High in protein
  • 1 serve veg or fruit

Feed a crowd with Curtis’ tender chashu pork recipe, complete with tasty sides.

  • Serves8
  • Cook time4 hour
  • Prep time20 minutes, + cooling and 1 hr drying time
Curtis Stone's chashu pork with sushi rice and cucumber salad


  • 1.5kg Coles Australian Pork Belly Roast Boneless
  • 1/2 cup (125ml) soy sauce
  • 1 cup (250ml) cooking sake
  • 1 cup (250ml) mirin seasoning
  • 1/2 cup (110g) caster sugar
  • 6 spring onions, coarsely chopped
  • 6 garlic cloves, bruised
  • 8 cm-piece ginger, thickly sliced
  • 1 whole shallot, halved
  • Sushi rice, to serve
  • 4 spring onions, thinly sliced
  • 1/3 cup (90g) drained pickled ginger
  • Toasted sesame seeds, to serve

Sushi rice

  • 1 1/2 cups (300g) rinsed medium grain rice or sushi rice
  • 1/4 cup (60ml) rice wine vinegar
  • 1 tbs caster sugar
  • 1/4 tsp salt

Cucumber salad

  • 1 1/2 tbs rice wine vinegar
  • 2 tsp soy sauce
  • 1/2 tsp toasted sesame oil
  • 2 tsp caster sugar
  • 1 tsp sea salt flakes
  • Pinch of dried chilli flakes (optional)
  • 3 Lebanese cucumbers, thinly sliced crosswise

Nutritional information

Per Serve: Energy: 2632kJ/630 Cals (30%), Protein: 39g (78%), Fat: 31g (44%), Sat Fat: 12g (50%), Carb: 34g (11%), Sugar: 30g (33%), Dietary Fibre: 2g (7%), Sodium: 1653mg (83%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Use a large sharp knife to remove the rind from the pork, in 2 halves, avoiding as much fat as possible. Place the rind, skin-side up, on a plate in the fridge, uncovered, for at least 1 hour to dry.

  2. Step 2

    Meanwhile, preheat oven to 135°C (115°C fan-forced). In a wide casserole pan, combine soy sauce, sake, mirin, sugar, spring onion, garlic, ginger, shallot and 1 cup (250ml) water. Add the pork and partially cover. Bake, turning pork occasionally, for 3½ hours or until pork is very tender.

  3. Step 3

    Transfer the pork to a plate. Strain the braising liquid through a fine sieve into a heatproof bowl. Discard the solids. Skim the fat from the surface and return the braising liquid to the pan over medium heat. Cook for 20 mins or until liquid is reduced by half.

  4. Step 4

    While the braising liquid is reducing, preheat oven to 200°C (180°C fan-forced). Using a sharp knife or kitchen scissors, cut the pork rind crossways into 1cm-thick strips. Arrange, skin-side up, on a rimmed baking tray and season with salt. Bake for 20-25 mins or until golden brown and crisp. Set aside to cool slightly.

  5. Step 5

    To cook the sushi rice, place rice and 1¾ cups (435ml) water in a medium saucepan and bring to the boil over high heat. Reduce heat to low, cover and simmer for 12 mins or until water is absorbed and rice is tender. Set aside for 10 mins to steam. In a small bowl, stir vinegar, sugar and  salt until sugar dissolves. Transfer rice to a large heatproof bowl. Drizzle vinegar mixture over the warm rice, stirring to coat. Break up any lumps. Set aside, stirring occasionally, for 10 mins to cool.

  6. Step 6

    To make cucumber salad, in a bowl, whisk vinegar, soy sauce, sesame oil, sugar, salt and chilli flakes, if using. Add cucumbers and toss to coat.

  7. Step 7

    Thinly slice the pork. Heat a greased barbecue flatplate on medium-high. Cook pork for 1-2 mins each side until caramelised. Brush with sauce in pan.

  8. Step 8

    Divide rice among serving bowls. Top with sliced pork, cucumber salad, spring onions and pickled ginger. Sprinkle with sesame seeds and pork crackling.

Recipe tip

Use it up:
Use any remaining pickled ginger to garnish salad bowls, like our Teriyaki Salmon Poke Bowls.