Buta no Kakuni (豚の角煮) which literally translates into “pork cut square and simmered” is a Japanese dish that has its roots in Chinese cuisine, specifically Dongpo Pork 东坡肉. As Dongpo Pork made it’s way through Japan, the dish evolved to fit local tastes and available ingredients. (Which reminds me, I really should make a Dongpo Pork video…)
Simmered for a long time, most of the fat is rendered out and what you end up with is pork belly that melts in your mouth. I like to dilute the braising liquid, making it into a wonderfully flavorful broth that you can serve with the pork belly, add noodles to or pour over rice. I know pork belly can be too fatty for most people, but every now and then, it’s okay to indulge. Hope you give this a try!
Ingredients:
1 ½ lbs of skinless pork belly, cut into 2” pieces
3” knob of ginger, sliced
2 garlic cloves, smashed
⅓ cup of sake
1 ½ cups of dashi stock
2 hard-boiled eggs
1 tbsp of soy sauce
pinch of salt
1 tsp of sugar
1 large potato, peeled and cut into large chunks
enough water to cover ingredients
chopped scallions as garnish
Directions:
1. In a heavy bottom pot, brown the pork belly. Remove from pot and set aside.
2. In the same pot, fry the ginger and garlic until fragrant.
3. Add the sake, dashi stock, soy sauce, salt and sugar. Return the pork belly sliced to the pot. Cover and simmer for 2 hours.
4. After 2 hours, add the hard-boiled eggs and potato. Add enough water so everything is covered. Simmer until the potatoes are done.
5. Serve garnished with chopped scallions. Enjoy!
Notes:
Try to find pork belly that has three layers of meat sandwiched between three layers of fat.
The additional of water in the end helps dilute the braising liquid, making this a great broth.
If you have time, let the pork belly sit in the braising liquid overnight to develop the flavors. When ready, skim off any fat that solidifies on the surface, add the hard-boiled eggs, potato and water and cook until the potatoes are tender.
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“The Liquid Lounge” courtesy of audionetwork.com.