Japan

Buta no Kakuni

Name: Buta no Kakuni
Total time: 150 min
Yield: 4
Cuisine: Japan
Ingredients: 700 g Pork belly, in one piece; 400 ml Dashi; 4 tbsp each Soy sauce & mirin; 100 ml Sake; 2 tbsp Sugar; some of each Ginger & spring onion; 4 Eggs (boiled)

Japanese braised pork belly

Buta no kakuni – “square-simmered pork” – comes from Nagasaki, where Chinese influences shaped Japanese cooking. It is an izakaya classic.

The pork belly is pre-boiled, then braised meltingly tender in dashi, soy sauce and mirin until it dissolves on the tongue.

Servings4

Time150 min

LevelAdvanced

Ingredients

Pork belly, in one piece700 g
Dashi400 ml
Soy sauce & mirin4 tbsp each
Sake100 ml
Sugar2 tbsp
Ginger & spring onionsome of each
Eggs (boiled)4

★ = available authentic in the Asia Boutique

Preparation

Sear the pork belly all over, cut into cubes.
Pre-boil with ginger and spring onion for 60 minutes.
Rinse and put into dashi, sake, soy sauce, mirin and sugar.
Simmer gently for 60 minutes until tender.
Steep the peeled eggs in it, serve with the sauce.

Make it original

Dashi, mirin and sake for buta no kakuni are in the Asia Boutique.

Discover ingredients