PocketCook

From @Aaron and Claire

Buta No Kakuni (Japanese Braised Pork Belly)

3 hr · Serves 4 · 820 kcal

3 hrtotal
20 minhands on
10steps
4servings

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Ingredients

For the braising liquid

  • 4.5 cups water (1080 ml)
  • 2 tsp Hondashi (bonito soup stock powder)
  • 5.5 tbsp soy sauce
  • 5 tbsp mirin
  • 1/2 cup sake (120 ml)
  • 1 tbsp sugar

For the pork

  • 1/2 tbsp neutral-tasting oil
  • 3.3 lb skin-on pork belly, cut into large cubes (1.5 kg)
  • 1 small knob of ginger, sliced (15 g)
  • 3 cloves garlic
  • 1 yellow onion, halved
  • 5–6 green onions (90 g)
  • To serve
  • Soft-boiled eggs
  • Japanese mustard (karashi)

Method

For the braising liquid

  1. Whisk together the water, Hondashi, soy sauce, mirin, sake, and sugar in a bowl until the sugar dissolves.

For the pork

  1. Add the oil to a cold pan and place the pork belly skin-side down.

  2. Turn the heat to medium-high and sear all sides of the pork belly until golden brown, 8–10 minutes total.

  3. Transfer the seared pork belly into a heavy-bottomed pot.

  4. Toss in the sliced ginger, garlic cloves, onion halves, and whole green onions.

  5. Pour in the prepared braising liquid.

  6. Bring the pot to a boil over medium-high heat.

  7. Reduce the heat to low, cover with a piece of parchment paper drop-lid (drop-lid/drop lid), and gently simmer until the pork is fork-tender, about 2 and a half hours.

    Then 150 min of waiting

  8. Transfer the pork belly pieces and braising sauce to a serving dish.

  9. Serve alongside soft-boiled eggs and Japanese mustard.

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