π About This Recipe
Originating from the historic Nagasaki region, Buta no Kakuni is the pinnacle of Japanese comfort food, where succulent pork belly is slow-simmered until it literally melts on the tongue. This dish achieves a sublime balance of salty and sweet, infused with the aromatic warmth of ginger, star anise, and scallions. The secret lies in a multi-stage cooking process that renders out excess fat, leaving behind a rich, gelatinous texture and a deep, umami-packed glaze.
π₯ Ingredients
Main Ingredients
- 2 lbs Pork Belly (skin-on or skin-off, cut into 2-inch cubes)
- 1 tablespoon Neutral Oil (vegetable or canola oil)
- 4 cups Water (for the initial boil)
- 1 tablespoon Uncooked White Rice (helps absorb impurities and soften the pork)
Aromatics
- 2 inch piece Fresh Ginger (sliced into thick coins)
- 3 stalks Green Onions (cut into large segments)
- 3 cloves Garlic (smashed)
- 1 piece Star Anise (optional, for subtle depth)
Braising Liquid
- 2 cups Dashi Stock (kombu and bonito based)
- 1/2 cup Sake (dry Japanese rice wine)
- 1/2 cup Soy Sauce (high-quality Japanese brand)
- 1/3 cup Mirin (sweet rice wine)
- 3 tablespoons Sugar (granulated or light brown sugar)
Accompaniments and Garnish
- 4 pieces Large Eggs (soft-boiled for 6.5 minutes)
- 2 heads Baby Bok Choy (blanched)
- 1 teaspoon Karashi (Japanese hot mustard)
- 1 stalk Green Onions (finely sliced for garnish)
π¨βπ³ Instructions
-
1
Heat a large heavy-bottomed pan or Dutch oven over medium-high heat with a tablespoon of oil. Sear the pork belly cubes on all sides until golden brown. This renders out initial fat and locks in flavor.
-
2
Remove the pork and discard the rendered fat. Wipe the pot clean. Return the pork to the pot and add enough water to cover (about 4 cups), the ginger slices, the green onion segments, and the tablespoon of rice.
-
3
Bring to a boil, then reduce heat to a very low simmer. Cover with a 'drop lid' (θ½γ¨γθ - otoshibuta) or a piece of parchment paper cut into a circle to keep the pork submerged. Simmer for 1.5 to 2 hours until the pork is tender when pierced with a skewer.
-
4
Carefully remove the pork cubes and rinse them under warm running water to remove any gray scum or rice grains. Discard the cooking liquid and aromatics.
-
5
In the cleaned pot, combine the dashi, sake, sugar, smashed garlic, and the star anise. Bring to a simmer over medium heat.
-
6
Place the pork cubes back into the pot in a single layer. Add the soy sauce and mirin. The liquid should roughly cover 2/3 of the pork.
-
7
Place the drop lid back on and simmer on low for another 45-60 minutes. The liquid will reduce and thicken into a glossy glaze.
-
8
While the pork is in its final simmer, boil your eggs for exactly 6 minutes and 30 seconds. Shock them in ice water, peel, and set aside.
-
9
During the last 15 minutes of braising, add the peeled soft-boiled eggs to the pot, rolling them occasionally so they soak up the dark brown color of the sauce.
-
10
Check the consistency of the sauce. If it is too thin, remove the pork and eggs and boil the sauce for a few minutes until it coats the back of a spoon.
-
11
Blanch the baby bok choy in salted water for 2 minutes until bright green and tender-crisp.
-
12
To serve, place two or three cubes of pork in a shallow bowl. Slice an egg in half to reveal the jammy yolk and place beside the pork. Add the bok choy and drizzle generously with the reduced braising liquid.
π‘ Chef's Tips
For the best texture, never let the liquid reach a rolling boil; a gentle 'smile' of bubbles ensures the meat stays succulent rather than stringy. Using a tablespoon of rice in the first boil is a traditional technique that helps neutralize the strong 'porky' odor and softens the connective tissue. If time permits, make this a day in advance; the flavors deepen significantly overnight and you can easily scrape off any solidified fat before reheating. Don't skip the Karashi (Japanese mustard)βits sharp heat perfectly cuts through the richness of the pork fat. Always use a 'drop lid' (otoshibuta) which prevents the meat from moving around and breaking apart while ensuring the top of the meat stays moist.
π½οΈ Serving Suggestions
Serve over a bowl of steaming, high-quality Japanese short-grain white rice to soak up the sauce. Pair with a crisp, chilled Daiginjo Sake or a dry Japanese lager to balance the richness. A side of lightly pickled cucumbers (Sunomono) provides a refreshing acidic contrast. Finish the meal with a cup of hot Genmaicha (roasted rice green tea) to aid digestion. For a modern twist, serve the pork cubes inside fluffy steamed bao buns with a smear of hoisin and extra scallions.