Buta no Kakuni is a traditional Japanese dish featuring succulent, melt-in-your-mouth braised pork belly. The pork is slowly simmered in a flavorful mixture of soy sauce, sake, mirin, and sugar, creating a rich, savory-sweet sauce that coats the tender meat. The slow cooking process transforms the pork belly into a deliciously soft texture, with the fat rendering out to enhance the flavor. This dish is often served with steamed rice and garnished with green onions or hard-boiled eggs for a comforting, hearty meal.
Ingredients:
For the Pork Belly:
- 1 lb (450g) pork belly (cut into 2-inch cubes)
- 2 tbsp vegetable oil
- 1 small onion (quartered)
- 2-3 cloves garlic (smashed)
- 1-inch piece of ginger (sliced thinly)
For the Braising Liquid:
- 1/2 cup soy sauce
- 1/2 cup sake
- 1/2 cup mirin
- 1/4 cup sugar (preferably white or brown sugar)
- 1 cup water
- 1 star anise (optional)
- 2 tbsp rice vinegar (optional, for balancing sweetness)
For Garnish:
- Chopped green onions or chives
- Soft-boiled eggs (optional)
Directions:
- Prepare the Pork Belly:
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
- Add the pork belly cubes and brown on all sides, about 5-7 minutes. This will help develop a rich flavor and color.
- Once browned, remove the pork belly and set it aside.
- Cook the Aromatics:
- In the same pot, add the quartered onion, smashed garlic, and sliced ginger. Sauté for 2-3 minutes, until fragrant and softened.
- Make the Braising Liquid:
- Return the browned pork belly to the pot and pour in the soy sauce, sake, mirin, sugar, and water. Stir to combine.
- Add the star anise for an extra layer of flavor (optional) and bring the liquid to a boil.
- Simmer the Pork Belly:
- Once the braising liquid comes to a boil, lower the heat to a simmer.
- Cover the pot partially and let the pork belly simmer for 2-2.5 hours, stirring occasionally. The meat should become very tender and the liquid should reduce and thicken into a rich sauce.
- If the liquid reduces too much, you can add a little more water during the cooking process.
- Finish the Dish:
- Once the pork belly is fork-tender, taste the braising liquid and adjust the seasoning if needed (add more sugar for sweetness or a splash of soy sauce for saltiness).
- Remove from heat and discard the star anise, garlic, and ginger slices (optional, as they are primarily for flavoring the liquid).
- Serve:
- Serve the braised pork belly hot with steamed rice and garnish with chopped green onions.
- Optionally, add a soft-boiled egg for extra richness. You can prepare the eggs by boiling them for about 7 minutes, then peeling and slicing them in half to serve alongside the pork.
Tips:
- For an even more intense flavor, refrigerate the pork belly overnight in its braising liquid and reheat the next day. The flavors will deepen and the pork belly will become even more tender.
- If you prefer a thicker sauce, you can reduce the braising liquid further at the end of the cooking process, or add a cornstarch slurry to thicken it.
Buta no Kakuni is a satisfying, flavorful dish that brings out the savory, sweet, and umami-rich flavors of Japanese cuisine. Perfect for a cozy dinner or special occasion!
