Japanese Braised Pork Belly (Buta no kakuni)


by: Raymund

Japanese Style Braised Pork Belly slowly simmered in Sake, Dashi and Soy Sauce


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serves: 5-6

800 g pork belly, cubed

1/3 cup soy sauce

1/3 cup sake

1 cup dashi stock

2 cups water

1 tbsp ginger paste

2 stalks spring onions or negi, separate white and greens

3 tbsp brown sugar

2 pcs star anise

bok choy

mustard (optional)

Nutrition Facts
Japanese Braised Pork Belly (Buta no kakuni)

Servings Per Recipe: 5

Amount per Serving

Calories: 977

  • Total Fat: 85.9 g
  •     Saturated Fat: 31.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 115.2 mg
  • Sodium: 1250.9 mg
  • Total Carbs: 27.8 g
  •     Dietary Fiber: 7.1 g
  •     Sugars: 16.8 g
  • Protein: 21 g

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1.  In a heavy pot add a very small amount of oil then brown pork belly on all sides. Once it turns golden brown add the ginger paste and white part of the spring onions, stir fry for 30 seconds.

2.  Add the sugar and let it caramelize on the bottom of the pot, do not burn. Once sugar is melted combine it with the pork, make sure pork is coated with the caramel.

3.  Pour the dashi stock, water, soy sauce, sake, and star anise. Bring to a boil then reduce heat and simmer in low heat while covered for 2 hours.

4.  Cook your bok choy by placing it in boiling water for 30 seconds and running them in cold water. Set this aside.

5.  Once pork is cooked, place in serving bowls with some sauce (get the bottom part, the top would be very oily) garnished with chopped spring onions. Serve with rice or ramen, bok choy and mustard (In Japan they dab meat with mustard)

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