When was the last time you bit into the super tender meat that changed your life? What? Can’t think of it? Don’t worry about it! This Buta No Kakuni (Japanese braised pork belly) will give you that moment to you.
BUTA NO KAKUNI (4-5 servings)
Ingredients:
- 1 small knob of ginger (15g)
- 3 cloves garlic
- 1 yellow onion
- 3.3 lb (1.5kg) skin-on pork belly
- 1/2 tbsp neutral-tasting oil
- 5-6 green onions (90g)
- 4 baby bok choy (or spinach), to serve
- Soft-Boiled Eggs, to serve
- Japanese mustard (karashi), to serve
Braising Liquid:
- 4.5 cups (1,080ml) water
- 2 tsp dashi powder (hondashi)
- 5.5 tbsp soy sauce
- 5 tbsp mirin
- 1/2 cup (120ml) sake
- 1 tbsp sugar
Instructions:
PREP INGREDIENTS
1. In a large mixing bowl, mix together 4.5 cups (1,080ml) water and 2 teaspoons dashi powder. To that, add the soy sauce, mirin, sake, and sugar. Give it a good stir.
2. Take a small knob of ginger and cut it into thin slices. Smash the garlic cloves. Cut the onion in half.
3. Cut the pork belly into 2-inch (6-cm) cubes.
MAKE BUTA NO KAKUNI
1. In a large pan, add 1/2 tablespoon of oil. Place your pork pieces, skin side down. Turn on the heat to medium-high. When the bottom turns golden brown, flip and get a nice sear on all sides. It should take about 12 minutes. (During this step, the oil might splatter, so using a splatter screen would be a great idea.)
2. Once your pork is beautifully browned, transfer to a heavy pot. Place the pork pieces, skin side down. (Optionally, you can pat dry the pork with paper towels.)
3. To the pot, add the ginger, garlic, onion, green onions, and braising liquid. Bring it to a boil.
4. Once it comes to a boil, reduce the heat to low. Place a drop lid (otoshibuta) or a piece of parchment paper on top of the braising liquid. Simmer for 2.5 hours.
5. Meanwhile, blanch the bok choy for 1 minute and make Soft-Boiled Eggs.
ASSEMBLE
1. Discard the ginger, garlic, onion and green onions. Carefully add your pork pieces onto a plate. Drizzle with the braising liquid.
2. Serve with the egg, bok choy, mustard and rice. Enjoy~!
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Ingredients
1 small knob of ginger (15g)
3 cloves garlic
1 yellow onion
3.3 lb (1.5kg) skin-on pork belly
1/2 tbsp neutral-tasting oil
5-6 green onions (90g)
4 baby bok choy (or spinach), to serve
Soft-Boiled Eggs, to serve
Japanese mustard (karashi), to serve
- Braising Liquid:
4.5 cups (1,080ml) water
2 tsp dashi powder (hondashi)
5.5 tbsp soy sauce
5 tbsp mirin
1/2 cup (120ml) sake
1 tbsp sugar
Directions
- Prep Ingredients
- In a large mixing bowl, mix together 4.5 cups (1,080ml) water and 2 teaspoons dashi powder. To that, add the soy sauce, mirin, sake, and sugar. Give it a good stir.
- Take a small knob of ginger and cut it into thin slices. Smash the garlic cloves. Cut the onion in half.
- Cut the pork belly into 2-inch (6-cm) cubes.
- Sear Pork
- In a large pan, add 1/2 tablespoon of oil. Place your pork pieces, skin side down. Turn on the heat to medium-high. When the bottom turns golden brown, flip and get a nice sear on all sides. It should take about 12 minutes. (During this step, the oil might splatter, so using a splatter screen would be a great idea.)
- Braise Pork
- Once your pork is beautifully browned, transfer to a heavy pot. Place the pork pieces with the skin side down. (Optionally, you can pat dry the pork with paper towels.)
- To the pot, add the ginger, garlic, onion, green onions, and braising liquid. Bring it to a boil.
- Once it comes to a boil, reduce the heat to low. Place a drop lid (otoshibuta) or a piece of parchment paper on top of the braising liquid. Simmer for 2.5 hours.
- Meanwhile, blanch the bok choy for 1 minute and make Soft-Boiled Eggs.
- Assemble
- Discard the ginger, garlic, onion and green onions. Carefully add your pork pieces onto a plate. Drizzle with the braising liquid.
- Serve with the egg, bok choy, mustard and rice. Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
