New! Buta No Kakuni (Braised Pork Belly)

Boku No Kakuni (Braised Pork Belly) is one of the classic Japanese dishes. Pork simmering means cutting pork into four-cornered cubes and simmering it slowly. The meat chosen this time is fat and lean pork belly. It will not only absorb the soup when it is used for boiling, it will not be overly soft when cooked for a long time, and it will also have a very full taste. Although it takes a long time to cook this dish, the cooking process is actually very simple. After the cooking is finished, look at the shiny appearance of the meat. When you put it in your mouth, it will be absorbed as soon as you bite it down. The flavor of the sauce is full of fat and the texture is just right, and it is perfect with rice!

Ingredients:

Pork Belly - 1nos

Ginger - 3~5slices

Shallots - 2~3pieces

Garlic - 2~3pieces

Seasonings:

Soy sauce - 4Tbsp

Cooking sake - 2Tbsp

Mirin - 2Tbsp

Sugar - 1 & 1/2Tbsp

Water - 200g

Recipe video:

Preparations:

prepare some shallot, garlic & ginger.

Peel the pork skin and cut into pieces.

On high heat, fry the pork belly until all four sides are colored, and pour out the excess lard.

After frying, put it on a kitchen paper towel to absorb the excess fat from the pork.

The sauce part, put it in a pot and cook until the sugar melts

Put the fried pork belly into the rice cooker, add ginger, green onion, garlic and sauce.

Turn on cooking mode.
Check the condition of the meat after 30 minutes, turn over the pork pieces, and continue to cook slowly.
After 20 minutes, the sauce has thickened, turn the meat over again, add about 30-50g of water, and stir evenly.
Simmer for another 30-40 minutes

Done! Please enjoy the juicy Buta No Kakuni~

~Thanks For Chef Crystal Chew providing recipes & videos~