Buta no Kakuni (Braised Pork Belly)/豚の角煮

Japanese Food

Yesterday, I bought some pork belly, and I made buta no kakuni this morning to have it for supper.

My recipe is adapted from one of my favorite cookbooks, Wariai de Oboeru Wa no Kihon (Basics of Japanese Cuisine You Can Learn with Ratios), written by Yoshihiro Murata.
His original recipe does not call for sake, ginger, negi (Japanese leek), or other ingredients that are usually considered necessary, and I expected that it would let the flavor of my pork belly shine through.

My original recipe for buta no kakuni (braised pork belly), adapted from the cookbook above.

600 g pork belly
4 boiled eggs
(I actually used eight because I really like boiled eggs seasoned in the broth.)
500 ml water
62.5 ml soy sauce
62.5 ml mirin
(Water, soy sauce, and mirin ratio = 8:1:1)

豚バラ600 g
水500 ml
醤油62.5 ml
味醂62.5 ml

1. Cut pork belly in 8 equal parts.
2. Put them in a pan, skin side down. No oil is necessary. Cook all sides.
3. Transfer to a pot, add water, soy sauce, and mirin. Simmer for 50 min.
I added 8 boiled eggs later in the simmering process, and covered the ingredients with sheets of paper towel.
1. 豚バラ肉を8つに等分します。
2. 皮を下にしてフライパンに入れます。油は必要ありません。すべての面を焼きます。
3. 鍋に移し、水、醤油、味醂を入れます。50分煮込みます。

Serve with karashi (Japanese mustard).

The resultant buta no kakuni was good enough for me, but you may find it lightly seasoned, depending on your preferences. Quite frankly, I’m not a big fan of buta no kakuni, and I was more attracted to boiled eggs seasoned in the broth.

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