📝 About This Recipe
Buta no Kakuni is the ultimate Japanese comfort food, featuring thick slabs of pork belly slow-simmered until they reach a buttery, fork-tender consistency. This dish originated in Nagasaki and is a beloved example of 'nimono' (simmered dishes), balancing a rich, savory-sweet glaze with the aromatic punch of ginger and green onions. It is a soul-warming masterpiece that rewards patience with an incredible depth of flavor and a texture that truly melts on the tongue.
🥗 Ingredients
The Pork and Aromatics
- 2 lbs Pork Belly (skin-on or skin-off, cut into 2-inch cubes)
- 2 inch knob Ginger (sliced into thick rounds)
- 2 stalks Negi (Japanese Long Onion) (green parts only, cut into 3-inch lengths)
- 4-5 cups Rice water (the cloudy water from rinsing rice, used for parboiling)
The Braising Liquid
- 2 cups Dashi stock (kombu and katsuobushi based)
- 1/2 cup Sake (dry Japanese rice wine)
- 1/2 cup Mirin (sweet rice wine)
- 1/2 cup Soy Sauce (high-quality Japanese soy sauce)
- 3 tablespoons Sugar (granulated or light brown sugar)
- 1 piece Star Anise (optional, for a subtle hint of spice)
Accompaniments and Garnish
- 4 large Eggs (hard-boiled and peeled)
- 1 teaspoon Karashi (Japanese hot yellow mustard for serving)
- 2 heads Baby Bok Choy (blanched for garnish)
- 1 inch piece Ginger (finely julienned into 'needle ginger' for topping)
👨🍳 Instructions
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1
Start by searing the pork. Place the pork belly cubes in a heavy-bottomed pan or Dutch oven over medium-high heat. Sear all sides until golden brown; this renders out excess fat and locks in flavor.
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2
Transfer the seared pork to a clean pot. Add the rice water (or plain water if unavailable), the sliced ginger rounds, and the green parts of the negi.
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3
Bring the pot to a boil, then reduce the heat to low. Cover with a lid and simmer gently for about 1.5 to 2 hours. This long parboil is the secret to removing impurities and softening the connective tissue.
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4
Once the pork is tender (test with a skewer), carefully remove the pork pieces and rinse them gently under warm water to remove any scum. Discard the cooking liquid and aromatics.
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5
Clean the pot and return the pork cubes to it. Add the dashi, sake, mirin, and sugar. Bring to a simmer over medium heat.
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6
Once simmering, add the soy sauce and the star anise (if using). Place an 'otoshibuta' (a drop lid) or a piece of parchment paper cut to fit inside the pot directly on top of the meat. This ensures the pork stays submerged and absorbs the flavors evenly.
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7
Simmer on low heat for another 45 minutes to 1 hour. The liquid should reduce and become slightly syrupy.
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8
About 15 minutes before finishing, add the peeled hard-boiled eggs into the liquid, turning them occasionally so they take on a deep brown color.
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9
Turn off the heat. For the best flavor, let the dish sit for at least 30 minutes (or even overnight in the fridge) to allow the sauce to penetrate deep into the pork.
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10
Before serving, gently reheat the pork and eggs. Remove the eggs and cut them in half lengthwise.
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11
Arrange 2-3 pieces of pork in a shallow bowl, place an egg half alongside, and add a small dollop of karashi mustard on the rim.
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12
Drizzle a spoonful of the reduced braising syrup over the meat and garnish with the julienned 'needle' ginger and blanched bok choy.
💡 Chef's Tips
Use the water from rinsing your rice for the first simmer; the starch helps draw out fat and odors from the pork. Always use a drop-lid (otoshibuta) to keep the meat moist and ensure even seasoning without needing a huge amount of liquid. If you have time, make this a day in advance. The fat will solidify on top when chilled, making it easy to remove for a cleaner sauce. Do not rush the parboiling step—if the pork isn't tender before you add the soy sauce and sugar, the salt and sugar can actually toughen the fibers. For an extra glossy finish, remove the pork at the end and boil the sauce down rapidly for 5 minutes before pouring it back over.
🍽️ Serving Suggestions
Serve with a bowl of fluffy, hot Japanese short-grain white rice to soak up the savory sauce. Pair with a crisp, cold Daiginjo sake or a chilled Japanese lager to cut through the richness of the pork. A side of pickled cucumbers (sunomono) provides a refreshing acid hit that balances the fatty belly. Serve with a simple miso soup with silken tofu and wakame for a complete traditional meal. A small dab of hot karashi mustard is essential—it provides a sharp contrast that awakens the palate.