Buta Kakuni (Japanese braised pork belly) recipe - ingredients, nutrition and when to eat it
Buta kakuni is a Japanese home-style dish made by slowly braising pork belly in a broth flavored with soy sauce, sake, and ginger.
Buta kakuni is a Japanese home-style dish made by slowly braising pork belly in a broth flavored with soy sauce, sake, and ginger. The meat becomes tender while the skin turns pleasantly chewy, and its sweet-and-savory flavor makes it a satisfying dinner with rice.
Japanese · 90 minutes to cook
Tips: Blanching and rinsing the pork belly first makes the braising liquid cleaner.
Tips: Rather than adding the soy sauce from the beginning, cook the meat until tender first and then add the seasoning. This helps keep the flavor from becoming too salty and gives the meat an even color.
Tips: Let the pork rest briefly after braising, then reheat it so the seasoning can soak in more deeply.
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Ingredients (1 serving)
- Pork belly — 120 g
- Soy sauce — 1 Tbsp
- Cheongju (Korean rice wine) — 2 Tbsp
- Mirin — 1 Tbsp
- Sugar — 1 tsp
- Ginger — 10 g
- Green onion — 30 g
- Water — 250 ml