Buta no kakuni
Buta no kakuni is braised pork belly. It's my family's favorite pork dish. This dish takes a while to cook but is completely worth it in the end. The flavors of the pork and the ingredients are allowed to stew together creating and amazing burst of flavor with every bite. The pork is melt in your mouth tender. The flavors are a combination of salty, sweet and savory. Its absolutely amazing. Usually I serve this dish with rice, steamed broccoli and a salad. Although its optional, I recommend adding a few hanjuku eggs.I also use this recipe at times to make pork ribs. The sauce works wonderfully with any cut of pork. This is a very simple recipe but it takes a long time to cook. I can tell you, it is worth the wait. This is a great dis to make ahead of time and then pack for lunch. It holds well if you carry it to lunch with some rice and vegetables. I love packing this in my family's obento.
- 1-1 1/2 lbs pork belly
- 1/2 cup long green onion, rough chop
- 1/4 cup sugar
- 1 star of anise
- 2"-3" piece of fresh ginger, thinly sliced
- 1/2 cup mirin
- 1/3 cup soy sauce
- 3 cups water
- 3 hanjuku eggs, cut in half
- Brown pork belly on all sides
- Add ginger, star of anise, green onion
- Add water and bring to a boil
- Simmer for 1 1/2 - 2 hours. Then remove pork from liquid. Reserve 1/4 cup of the water
- Add pork, soy sauce, sugar, water and mirin.
- Bring to a boil and allow to simmer for 1 until there is about 1/4 cup of liquid left. Add eggs. cook for 5 mins to warm the eggs
- Allow to cool slightly.Cut pork into 1/2" bite size pieces when the pork is safe to touch.
- Serve and enjoy! Remember this dish is very rich and you only need a few bites
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