Buta No Kakuni Recipe

Buta No Kakuni Recipe
Serves 2


    -1 lb pork belly
    -2 tablespoons sugar
    -2 green onions, cut into rough pieces, or use a piece of leek about 15cm/6 inches long
    -1 piece ginger, peeled and sliced, about 1 inch / 2.5cm long
    -1 star anise
    -3 tablespoons dark soy sauce
    -2 tablespoons sake
    -2  cups water

1. Cut the pork into cubes about 1 inch / 2cm or so square. If the skin is still on, leave it on. Heat up a large pot with a heavy bottom. Sauté the pork belly cubes, without any added fat (you don’t need it…) until browned.
2. When the meat is browned, scrape it to one side and put the sugar in the fat that’s accumulated on the bottom, and stir around until it’s a bit caramelized. Stir and toss so the meat gets coated by the sugar.
3. Add the rest of the ingredients, bring to a simmer and lower the heat. Put a lid on and let it simmer gently for about 3 hours, turning occasionally.
4. To serve, dredge the pieces carefully out of the very oily cooking liquid, and peel of the thick layer of fat that’s on the skin side of the meat. Drizzle a little bit of the cooking liquid over the cubes.
5. We have this with very plain vegetables, like broccoli with wasabi sauce. Storebought pickles or homemade ‘instant’ pickles are good to have too. Hot, plain rice is essential. To eat, take a small piece and put it on top of your hot rice, and let the sauce and fat sort of melt in. A little goes a long way.

Serve and enjoy this delicious Authentic Japanese Food Recipe – Buta No Kakuni

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