Recipesbible

Dinner Meals Cooking Time : 2 hours 30 minutes Recipe Servings : 4–6 Recipe Dificult : easy 0.00

Japanese Buta no Kakuni Recipe | Slow-Braised Japanese Pork Belly

Japanese Buta no Kakuni is a traditional Japanese dish featuring tender cubes of pork belly slowly braised in a rich, savory-sweet sauce made with soy sauce, sake, mirin, ginger, and sugar. The long, gentle cooking process allows the pork to become exceptionally tender while absorbing the deep flavors of the braising liquid. Originally associated with Nagasaki cuisine, Buta no Kakuni is a comforting Japanese favorite often served with steamed rice, boiled eggs, and green onions. Its glossy sauce and melt-in-your-mouth texture make it a wonderful choice for family dinners and special occasions.

Cooking Method

Place the pork belly cubes in a large pot and cover with water.
Bring to a gentle boil, then reduce the heat and simmer for 45–60 minutes to begin tenderizing the pork.
Drain the pork and rinse gently. Clean the pot before continuing.
Return the pork to the pot and add the water, soy sauce, sake, mirin, sugar, ginger, garlic, and green onions.
Bring the mixture to a gentle simmer and skim off any excess foam or fat from the surface.
Cover partially and simmer over low heat for 60–75 minutes, turning the pork occasionally, until very tender.
Add the daikon radish and optional boiled eggs during the final 20–25 minutes so they can absorb the braising sauce.
Remove the lid during the final 10 minutes and simmer gently to reduce the sauce slightly.
Taste the sauce and adjust the seasoning if needed.
Serve the pork hot with steamed rice, boiled eggs, daikon, and sliced green onions.