pork

Buta No Kakuni (Japanese Braised Pork)

Look no further coz I reckon this is the pork dish to top all others !! Simple and sticky, this is not for the feint-hearted.
Kakuni
Cube a piece of pork belly into large chunks, as they will shrink a little in the cooking process. Place the cubes in water with some ginger and spring onions and simmer for about 20 mins and remove any scum that appears on the surface.

Drain and rinse the pork cubes removing any bits that may have stuck during the simmering process.

In a sauce pan, add the following:
1 part water
1/2 part Mirin
1/2 part Sake
1/2 part Soy sauce
1 tablespoon sugar.
Garlic slices, ginger and spring onion.

Warm through so the sugar melts then add the pork, cover with a cartouche and simmer gently for two hours. Add water if the liquid gets low.
Kakuni2
30 minutes before the end, add thick discs of peeled Chinese radish and allow to cook through. When ready to serve, turn the heat up on high and allow the poaching liquid to turn syrupy.
Kakuni3
Serve with steamed rice and enjoy.

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