Buta No Kakuni (Japanese Braised Pork Belly)
Hugely popular in Japan, buta no kakuni is often enjoyed by Japanese salary men who enjoy it with an ice cold beer in traditional izakaya bars. Buta no kakuni means square simmered pork in Japanese and is a specialty of Nagasaki from the southern island of Kyushu, originating from Chinese cuisine.
- 450g Pork Belly, sliced into 2 cm chunks
- 1 brown onion, sliced
- 1 carrot, sliced
- 1 stalk celery, sliced
- 1 bok choy, sliced
- 1 gai lan, sliced
- 1 tbsp. Kikkoman Naturally Brewed Soy Sauce
- 1/2 cup mirin
- 1 litre chicken stock
- 2 large knob ginger, sliced
- 4 spring onions, chopped
- 2 eggs, hard boiled
- Season pork with salt and pepper.
- Heat a little oil in a frying pan. Cook pork on both sides for about 5 minutes and remove any excess oil with a paper towel once fully cooked through.
- Fill a saucepan with stock. Add the cooked pork cubes with the onion, carrot, celery, mirin, soy sauce, half the ginger and spring onion.
- Place over a high heat until the water boils, then decrease to a medium heat and allow it to simmer for approximately 1 1/2 to two hours or until pork is tender.
- Add the bok choy, gai lan, the eggs, the remaining spring onions and ginger.
- Cook until greens are cooked.