Buta No Kakuni (Japanese Braised Pork Belly)
A classic Japanese braised pork belly dish, Buta no Kakuni, delivers rich umami flavor through slow cooking in a savory sauce of soy sauce, mirin, sake, and sugar.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Heat canola oil in a large skillet over medium heat; sear pork belly on all sides for a few minutes, then drain on paper towels.
-
In a large pan, start boiling enough water to submerge the pork. Add the seared pork, sliced ginger, and chopped green onions; cover and simmer on low heat for 2 hours until tender.
-
Drain the pork and cut into 1 1/2-inch thick blocks.
-
In a separate large pot, bring 2 cups water, sake, soy sauce, mirin, and sugar to a boil over medium heat.
-
Add the pork blocks to the sauce, reduce heat to low, and place a drop lid over them. Simmer until the sauce is reduced.
-
Serve immediately, garnishing with green onions if desired.