Braised Pork Belly Recipe ( Buta No Kakuni - 豚の角煮 )

Photo: Sara Harris

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TRADITIONAL JAPANESE RECIPE: In Japan, cooked Pork can be easily found at any meat shop and supermarket. Sliced Yakibuta is a staple topping for Japanese Ramen, although a lot of Ramen shops in Japan don’t have ovens and therefore use boiled pork.

But apart from being perfect with noodles, Braised Pork is also a very good little appetizer to be served with drinks. The sweet soy sauce flavor goes well with steamed rice too.

Speaking of the flavor, it is seasoned very sweet and some may think it has too much sugar in it. And it does! However, the sugar helps tenderize the meat and gives great flavor to the dish too. Most of the sugar stays in the marinade sauce.

It is very easy to make, and you can make it ahead.

 

 

 

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Skill Level:	Time: 90 Minutes
Price:	Serves: 4 People

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Ingredients:

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Conversions

 

 

 

Directions:

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01 - Cut the Pork into cubes about 2cm / 1in.

 

02 - In a large pot sauté the Pork Belly Cubes ( fat side down ) until browned and fragrant.

 

03 - Add the Sake and boil until you no longer smell alcohol.

 

04 - Add the rest of the ingredients. Bring to a simmer and then turn down the heat and cover with a tight fitting lid for about 1 hour.

 

05 - 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.

 

06 - Pour a little bit of the cooking liquid over the cubes.

 

07 - Add some extra fresh Green Onions on top. Serve.

Notes:

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- Have this with very plain vegetables, like broccoli with wasabi sauce.

 

- Hot, plain rice is essential.

 

- Leave the pot sit in the fridge overnight to give the meat more flavor. Reheat for 5 minutes. Serve.

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Written by: Uncut Recipes

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