Buta no Kakuni - Simmered Pork Belly in Soy Sauce Recipe

The Japanese izakaya dinner recipes continue with a savory addition. ​While this week's recipe is probably not one of the healthiest, it definitely is one of the most delicious and satisfying. Buta no kakuni or “square simmered pork” is a perfect dish to accompany a bowl of hot rice or just by itself when you're having rounds of sake or drinks.
 
If you are a fan of rich food, this recipe is sure to provide both, the delicately cooked pork belly texture with the umami-packed broth. 

Buta No Kakuni Simmered Pork Belly in Soy Sauce

Ingredients

½ Total Time : 2 hours
 Course: Entree/with drink
 Serving: 2

 1/2 lbs. of pork belly
¼ 1/4 cup soy sauce
 1 cup dashi broth
¼ 1/4 cup of cooking sake
 4 tbsp of sugar
 1 tsp of Japanese hot mustard (karashi)
 4 spring onions whites (thinly sliced)

How to make it?

1. Cut the pork belly into squared cube as seen in the picture and pat the meat dry.

2. Seared pork belly on high heat quickly until surface browns on all side.

3. In a sauce pan or a small pot, combine soy sauce, dashi broth, cooking sake, and sugar together.

4. Add the seared pork belly into the broth mixture and heat until boil. Boil the pork for 4 minutes, then reduced the heat to just simmering.

5. Simmer the pork in medium-low heat for at least 1 hours to 1½ hours 30 minutes.

6. Continue to add water to the broth during the cooking to ensure that the broth covers the pork belly.

7. Remove the pork from the pot and pour some of the braising liquid on the pork. Serve with the thinly sliced green onion and Japanese hot mustard (Karashi).

Mmm. Who could resist pork belly?! Not us!