Buta No Kakuni - Japanese-style braised pork belly

Kakuni braised pork belly | Japanese recipe

Inhaltsverzeichnis

Braised pork belly - the classic Braised pork belly recipe recipe

The traditional recipe for this Japanese dish requires two days of preparation time. For busy individuals, this dish may not be practical for everyday cooking. Therefore, we present you with a variation of Buta No Kakuni 豚の角煮 (Japanese "slow-cooked pork belly cubes") that can be prepared relatively quickly. The result is as tender as the original, and the slow simmering and washing off excess fat create a rich but not overly fatty meal.

Buto No Kakuni - the classic in Asian cuisine

This recipe originates from Chinese cuisine and is particularly popular among adults. The buttery tender pork belly, simmered in a savory-sweet sauce over an extended period, literally melts in your mouth and tastes wonderful as a topping for ramen, as a side with rice and vegetables, or on its own! Braised pork belly is often featured on the menu at Izakayas in China or Japan—a type of casual pub or gastropub that serves as a popular spot for friends and colleagues to gather after work, eat, drink, and celebrate.

Recipe for 4 portions of Buta No Kakuni

4 portionsNo. of persons

ca. 2 hoursTotal Time

middleLevel of difficulty

main mealDish

ca. 700kcal per portionCalories

Meat

Alcohol

Kitchenware

Pan , Chopping board , Knife , Plate , Chopsticks

List of ingredients

400g Pork

2 tablespoon flour

1 tablespoon fresh ginger juice (grate fresh ginger tubers and collect the juice)

2 tablespoon soy sauce

2 tablespoon sake

2 tablespoon mirin (Japanese seasoning sauce)

1 teaspoon sugar

2 tablespoon oil (preferably rapeseed oil or olive oil)

black pepper

Garnish with a spring onion, fresh herbs or fine strips of seaweed

Damascus knife Gyuto 210 SG2, 63 layers, olive

435,00 € *

Damascus knife Petty 120 SG2, 63 layers, olive

299,00 € *

Damascus knife Santoku 170 SG2, 63 layers, olive

375,00 € *

Damascus knife Santoku 170 SG2, 63 layers, quince

445,00 € *

Damascus knife Sujihiki 270 SG2, 63 layers, olive

545,00 € *

Preparation

Step 1

First, the pork for this recipe is sliced into very fine strips or slices. This is easier to do when it's slightly frozen. Additionally, a sharp knife, like the one used for sushi, can be helpful. When cutting, pay attention to the direction of the meat fibers and always cut across the grain. For those who prefer not to do this themselves, the pork can also be pre-sliced into fine slices by the butcher. This can be done quickly and with the highest precision using a slicing machine.

Step 2

Pat the meat dry with some kitchen paper. Then pepper the strips on both sides and dredge in the flour.

Step 3

To prepare the delicious sauce for the recipe, mix the mirin, sake, soy sauce, sugar and ginger juice together.

Step 4

The oil can now be heated in a pan. It is hot enough when small bubbles form on a wooden stick held in the oil. The meat is placed in the oil and seared. As soon as it is crispy enough, the sauce is added to the pan to deglaze it.

Step 5

Then leave everything to simmer in the pan for a few more minutes over a medium heat. The dish is now ready and the pan can be removed from the heat.

Prepare the Side Dish

Traditionally, rice is served as a side dish with this recipe. It can be easily prepared in a rice cooker in a short amount of time. Alternatively, cooking steamed rice is quick and simple: 1 cup of rice is rinsed and then simmered with 1.5 cups of water and a pinch of salt. After bringing it to a brief boil, let the rice continue cooking for about 10 minutes on low heat with the pot lid closed. Allow it to rest with the heat turned off, and the side dish is ready.

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