Buta no Kakuni, or braised pork belly, is a quintessential Japanese comfort food renowned for its melt-in-your-mouth tenderness and rich, savory flavor. This iconic dish, often served at celebratory occasions and family gatherings, features succulent pork belly simmered in a deeply flavorful broth of soy sauce, mirin, sake, and aromatics. The result is a truly unforgettable culinary experience, a perfect balance of sweet, salty, and umami notes that will leave you wanting more. The beauty of Buta no Kakuni lies in its simplicity; a few humble ingredients transform into a masterpiece of flavor.
Beyond its deliciousness, Buta no Kakuni is surprisingly easy to make at home. While it requires a slow cooking process, the hands-on time is minimal, leaving you free to attend to other tasks. The long simmering allows the pork belly to become incredibly tender, absorbing the complex flavors of the braising liquid. Ready to embark on a culinary journey and create your own perfect batch of Buta no Kakuni? Let's dive into the step-by-step process!
Tools Needed
- Large mixing bowl
- Large pan
- Heavy pot
- Splatter screen (optional)
- Otoshibuta (or parchment paper)
- Scissors (optional)
- Plate
Ingredients
- Pork belly: 1.5 kg
- Ginger: small knob
- Garlic: 3 cloves
- Onion: 1 (amount not specified)
- Green onion
- Water: 4.5 cups
- Hondashi: 2 tsp
- Soy sauce: 5.5 tbsp
- Mirin: 5 tbsp
- Sake: 0.5 cup
- Sugar: 1 tbsp
- Baby bok choy
- Soft boiled eggs
- Japanese yellow mustard
- Oil: 0.5 tbsp
Step-by-Step Instructions
Step 1. Prepare the Braising Liquid and Ingredients
- In a large mixing bowl, combine water, hondashi, soy sauce, mirin, sake, and sugar. Mix well.
- Slice ginger thinly, lightly smash garlic cloves, and chop onion and green onions.
Step 2. Sear the Pork Belly
- Add oil to a large pan. Place pork belly pieces skin-side down, then turn heat to medium-high. Sear until golden brown on all sides (approx. 12 minutes).
Step 3. Braising the Pork
- Move seared pork to a heavy pot. Add ginger, garlic, onion, green onions, and braising liquid. Bring to a boil, then reduce heat to low.
- Place an otoshibuta (or a piece of parchment paper) on top of the pork to prevent ingredients from moving around. Simmer gently for 2.5 hours.
- While simmering, blanch baby bok choy or spinach and cook soft-boiled eggs.
Step 4. Plating and Serving
- Arrange the cooked pork on a plate, drizzle with braising liquid, and garnish with soft-boiled eggs, baby bok choy, and Japanese yellow mustard (optional).
Read more: Kinpira Gobo Recipe: A Sweet & Savory Japanese Side Dish
Tips
- Add the pork to the cold pan before heating to avoid oil splattering.
- Using a splatter screen can help minimize oil splattering during searing.
- An otoshibuta ensures even cooking and prevents ingredients from moving around; parchment paper can be used as a substitute.
Nutrition
- N/A
FAQs
1. How long does it take to make Buta no Kakuni?
The cooking time is lengthy, typically 2-3 hours, but most of that is hands-off simmering time. Prep and active cooking time is much shorter.
2. Can I use a different cut of pork instead of pork belly?
While pork belly is traditional and yields the best results due to its fat content, you can experiment with other fatty cuts like shoulder or butt. Cooking time may need adjustment.
3. What should I serve Buta no Kakuni with?
It's delicious on its own, but also pairs wonderfully with steamed rice, pickled vegetables (tsukemono), and a side of greens.
With its melt-in-your-mouth texture and deeply satisfying flavors, your homemade Buta no Kakuni is sure to become a new family favorite. This recipe, while requiring patience, is ultimately rewarding, proving that sometimes the best things in life are worth the wait. Enjoy the fruits of your labor – savor every tender, flavorful bite!