Savor the melt-in-your-mouth tenderness of this classic Japanese dish, Buta no Kakuni. Succulent pork belly is gently simmered in a rich, ginger-infused broth, creating a harmony of flavors that will leave you craving more. Perfect for a comforting meal any day of the week.
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Ingredients
Pork Belly (block): 350g
Ginger (sliced thinly): 14g
Mustard: as needed
For the Broth
Dashi (Japanese soup stock): 350ml
Sake: 70ml
Sugar: 1 and 1/2 tablespoons
Mirin (sweet cooking sake): 1 and 1/2 tablespoons
Soy Sauce: slightly less than 2 tablespoons
Instructions
In a frying pan, lightly sear all sides of the pork belly until it gets a light brown color.
Then, wipe off any excess oil with paper towels.
Transfer the pork to a pot, add the sliced ginger, and cover with water. Bring to a boil over medium heat. Once boiling, reduce to low heat and simmer for about 20 minutes until the pork begins to soften.
In a separate pot, combine the broth ingredients (dashi, sake, sugar, mirin, and soy sauce).
Transfer the pork into the broth and simmer on low heat for about 30 minutes to an hour, allowing the flavors to thoroughly penetrate the meat.
Ladle the broth over the pork.
Place a drop lid on top. A makeshift one crafted from aluminum foil is acceptable."
Once the pork is tender and the broth has thickened slightly, remove from the heat.
Take out the pork and slice it into the desired thickness.
Plate the sliced pork and garnish with your choice of vegetables.
Serve with mustard to taste.