Cook’s notes
Buta no kakuni, or Japanese braised pork belly, is cooked in two stages. The browning gives the meat texture and prevents it from acquiring the mouthfeel of boiled meat. The braising gives the meat its flavor as it slowly soaks up the richness of the seasonings and spices.
The exact cooking time depends on a number of factors including the age of the animal and the size into which the meat was cut. If the cooking liquid dries out before the pork is done, add enough water to make sure that there is always at least half an inch of liquid in the pot until the pork is fork tender.
Japanese braised pork belly (buta no kakuni)
Ingredients
- 450 grams pork belly (15.8 oz)
- 1 tablespoon cooking oil
- 1 one-inch knob ginger peeled and sliced
- 3 cloves garlic peeled and lightly pounded
- ¼ cup mirin
- 2 tablespoons soy sauce
- 1 packet dashi granules (about one tablespoon) dissolved in one cup water
- 1 tablespoon sugar
- 3 hard boiled eggs shelled and cut in into halves
- sliced scallions to garnish
Instructions
- Cut the pork belly into slices about half an inch thick. Cut each slice into two-inch squares.
- Heat a wide shallow pan and pour in the cooking oil.
- Add the pork belly pieces and cook over high heat, turning them occasionally, until browned.
- Scoop out the pork and transfer to a plate. Keep warm.
- Heat the mixture of oil and rendered pork fat, and sauté the ginger and garlic until aromatic.
- Pour in the mirin. Boil until the liquid is reduced by half.
- Add the soy sauce, dashi and sugar.
- Arrange the pork in a single layer and braise until tender and the sauce has reduced to a couple of tablespoons.
- Serve Japanese braised pork belly with a hard boiled egg on the side and, optionally, sprinkled with scallions.
Corn, avocado and bean salad
