Buta No Kakuni (Japanese Braised Pork Belly)
Buta No Kakuni is originally from Japan and is braised in a stock of dashi, sake, mirin, soy sauce and sugar. This recipe is perfect for getting rich Japanese…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at asianinspirations.com.au.
Cooking tools:
- Drop lid
- Parchment paper
- Pot
- Stove
- Chef's knife
- Cutting board
- Colander
- Saucepan
- Mixing bowl
- Serving bowl
Ingredients
- 1kg pork belly (rind removed)
- 4 cups of rice water (water from washing rice)
- 5cm ginger (bruised)
- 1 brown onion (peeled)
- 1⁄2 tbsp salt
- 4 boiled eggs
- 2 spring onions
- Soba noodles (to serve)
- 2 cups dashi
- 100ml Obento Cooking Sake
- 50ml mirin
- 75ml Lee Kum Kee Premium Soy Sauce
- ⅛ cup brown sugar
- ⅛ cup white sugar
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