14 April 2012
Japanese Braised Pork Belly (Buta no kakuni)
Serves 4
1 tablespoon peanut or vegetable oil 1 pound pork belly, cubed 1 tablespoon minced ginger 1/4 cup sliced scallions, white and greens separated 3 tablespoons sugar 1/4 cup soy sauce 1/4 cup sake 1 to 2 pieces star anise 4 eggs Mustard on the side (optional)
1. In a Dutch oven or pot, add the oil and sauté the pork belly on all sides until it starts to turn golden brown, about 3 to 4 minutes. Sprinkle in the ginger and scallions and sauté very briefly, about 20 seconds.
2. Add the sugar over the pork and stir. The sugar should sink down to the bottom of the pot and begin to caramelize. Toss the pork so that it gets coated by the caramelizing sugar, being careful to not let the sugar burn.
3. Add enough water to the pot to fully cover the pork. Add the soy sauce, sake, and star anise. Once the liquid comes to a boil, reduce the heat to a gentle simmer, cover, and allow your pork to cook for 1 1/2 to 2 hours. Go read, do laundry, catch up on Facebook. Your house will start to smell nice.
4. When the pork is close to done, hard boil your eggs. Once your eggs are cooked, rinse them under cool water, and remove the shells. Slice the eggs in half. Add your eggs to the pot for about 5 to 10 minutes so the outside absorbs some of the braising liquid.
5. When you think the pork is melty enough for your liking, remove the pork, eggs, and sauce from heat and transfer to a serving dish. (The pork and eggs in Japan are sometimes dabbed with mustard; add a small dish of it to the side if you’d like). Serve with rice or ramen. Yum!!
Braised Pork belly • Opuss № I