Buta Kakuni (Japanese Braised Pork)
User Reviews
4.7
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
2 hrs
-
Total Time
2 hrs 10 mins
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Servings
4
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Calories
753 kcal
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Course
Main Course
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Cuisine
Japanese
Buta Kakuni (Japanese Braised Pork)
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Melting and tender pieces of pork belly, slowly stewed in a rich, umami sauce. Sticky, sweet and luxuriously tasty, Buta Kakuni is an intense hit of Japanese fragrance and flavour.
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Ingredients
Pork cooking liquid
- 18 oz pork belly (500g) (cut into large squares/chunks)
- 1 tbsp vegetable oil
- 1 spring onion
- 5 lices ginger
- 1 tbsp dashi soup mix
- 2½ cups water
For the simmer sauce
- ½ cup sake
- ½ cup water
- 2 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 2 tbsp mirin
- 2 tbsp sugar
- 1 lice ginger
Garnish
- 1 spring onion
- 1 tsp toasted sesame seeds
Instructions
- Heat the oil in a wok or large pan and fry the pork pieces for 1-2 minutes per side to sear and char slightly. Do this in batches to avoid crowding the pan.
- Return all the pork to the pan and pour in all the remaining ingredients for the pork cooking liquid. Bring this to a boil, then reduce the heat to low to gently simmer.At this stage add a sheet of greaseproof paper (cut into a circle) to act as the otoshibuta (drop-lid). I used a pre-cut baking parchment circle which fit perfectly. You could also just put on a tightly fitting lid to the pan.Gently cook the pork for 1½ hours until tender.
- Remove the otoshibuta and then fish out the pork. Pour the cooking liquid through a sieve and set aside. Discard the ginger and spring onion.This cooking liquid can be used as a delicious broth to accompany the dish - see notes below.
- Return the pork to the pan and then pour in all the simmer sauce ingredients. Bring this to a boil then reduce the heat to medium/low and simmer gently for around 25 minutes until the sauce is thick and sticky. Discard the slice of ginger before serving. That's it!
- Serve the Kakuni alongside freshly cooked rice garnished with a little sesame seed and thinly sliced spring onions.
Notes
- Make a soup with the leftover cooking liquid
- The cooking broth used in the first stage is way too delicious to discard. It makes for a splendid soup to accompany the kakuni. Simply add some cooked noodles (wheat, soba or udon), a few sliced spring onions and a dash of sesame seeds or togarashi pepper and you have a joyous little soup dish!
Nutrition Information
Show Details
Calories
753kcal
(38%)
Carbohydrates
13g
(4%)
Protein
14g
(28%)
Fat
68g
(105%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
7g
Monounsaturated Fat
32g
Cholesterol
92mg
(31%)
Sodium
883mg
(37%)
Potassium
307mg
(9%)
Fiber
0.4g
(2%)
Sugar
8g
(16%)
Vitamin A
73IU
(1%)
Vitamin C
2mg
(2%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 753 kcal
% Daily Value*
| Calories | 753kcal | 38% |
| Carbohydrates | 13g | 4% |
| Protein | 14g | 28% |
| Fat | 68g | 105% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 32g | 160% |
| Cholesterol | 92mg | 31% |
| Sodium | 883mg | 37% |
| Potassium | 307mg | 7% |
| Fiber | 0.4g | 2% |
| Sugar | 8g | 16% |
| Vitamin A | 73IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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