Japanese Braised Pork Belly Recipe

by Hoohla
Japanese Braised Pork Belly Recipe

Japanese Braised Pork Belly Recipe or Nagasaki-style red-braised pork (Buta Kakuni) is almost similar to Chinese “Dong-Bo Rou” (translated to red-braised meat). If possible, get the pork belly from a butcher in a big slab. Cut pork in into big square chunks as the size of the meat gets smaller when the fat melts away after the cooking process.

Learn some tricks about cooking the meat and leaving them overnight so that the moisture penetrates and breaks the collagen down. The fun part about this is that it might make others think that you spend a lot of time on tenderizing the meat, cooking it a long time, or use an appliance like a slow cooker. So by precooking the meat, storing them overnight, and then when ready to eat, reheat the pork with the braising sauce, you end up with super tender and juicy pork belly.

How to cook buta kakuni

Heat up a frying pan to high, and lightly oil the surface. When hot, place the pork belly (skin side down first) and brown the till slightly charred. Set aside.

Heat up a saucepan or pot big enough for the pork belly to be covered with water. Place the pork belly, spring onion, ginger, and fill it up with water. Leave it over high heat till it starts boiling. Then, turn the heat to medium and let it boil for an hour and a half.

For Japanese Braised Pork Belly Recipe test the pork to see if it is tender enough by pricking it with a bamboo skewer. If you are able to stick it through easily, turn the heat off, otherwise continue the boiling process.

Leave the meat to cool down and then store the pork (with the water, spring onion, and ginger) in the fridge overnight. You may place it into a bowl if you can’t fit your pot/saucepan in the fridge. Make sure the meat is covered with foil/lid.

Now, when we are ready to cook the meal, remove the pork from the bowl/pot and rinse the meat under lukewarm water, to get rid of the fat/wax.

Place all the ingredients Japanese Braised Pork Belly Recipe of the Sauce into a saucepan. When the sauce starts to boil, add the pork in. Once it starts to boil again, turn the heat to low and put a lid to the saucepan.

Occasionally, flip the pork so that all areas are properly basked in the braising sauce. Continue the simmering process for 30 to 40 minutes till the liquid has cooked out, and turn dark/caramelized.

To cook the bok choy, place a saucepan with water and add a pinch of salt. When boil, place the bok choy in for a quick 2 minutes to soften the vegetable. Next, dip the bok choy into cold water to stop the cooking process and also to let it stay crispy. Drain well. Slice the bok choy into 4 quarters.
Place the bok choy around a serving plate, and the belly in the middle of the plate. Serve Japanese Braised Pork Belly Recipe hot with rice.

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Japanese Braised Pork Belly Recipe

Japanese Braised Pork Belly Recipe
  • Author: Hoohla
  • Category: Dinner
  • Cuisine: Japanese
Scale

Ingredients

  • 600 g pork belly cut into large square chunks
  • 1 thumb-size knob of ginger, sliced (with skin on)
  • 1 spring onion (approx. 10cm from the root onwards), with the green leaves discarded

Sauce:

    • 1 cup cooking sake/ryori-shu
    • 1/2 cup water
    • 1 tablespoon sugar
    • 3 tablespoon soy sauce
    • 4 tablespoon mirin
  • 1 large bok choy
  • Dash of salt

Instructions

  • Heat up a frying pan to high, and lightly oil the surface. When hot, place the pork belly (skin side down first) and brown the till slightly charred. Set aside.
  • Heat up a saucepan or pot big enough for the pork belly to be covered with water.  Place the pork belly, spring onion, ginger, and fill it up with water. Leave it over high heat till it starts boiling. Then, turn the heat to medium and let it boil for an hour and a half.
  • Test the pork to see if it is tender enough by pricking it with a bamboo skewer. If you are able to stick it through easily, turn the heat off, otherwise continue the boiling process.
  • Leave the meat to cool down and then store the pork (with the water, spring onion, and ginger) in the fridge overnight. You may place it into a bowl if you can’t fit your pot/saucepan in the fridge. Make sure the meat is covered with foil/lid.
  • Now, when we are ready to cook the meal, remove the pork from the bowl/pot and rinse the meat under lukewarm water, to get rid of the fat/wax.
  • Place all the ingredients of the Sauce into a saucepan. When the sauce starts to boil, add the pork in. Once it starts to boil again, turn the heat to low and put a lid to the saucepan.
  • Occasionally, flip the pork so that all areas are properly basked in the braising sauce. Continue the simmering process for 30 to 40 minutes till the liquid has cooked out, and turn dark/caramelized.
  • To cook the bok choy, place a saucepan with water and add a pinch of salt. When boil, place the bok choy in for a quick 2 minutes to soften the vegetable. Next, dip the bok choy into cold water to stop the cooking process and also to let it stay crispy. Drain well. Slice the bok choy into 4 quarters.
  • Place the bok choy around a serving plate, and the belly in the middle of the plate. Serve this hot with rice.

Keywords: Japanese Braised Pork Belly Recipe, Braised Pork Belly Recipe, Braised Pork Belly

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