Serves 3
150 min
Buta No Kakuni
Recipe GLPR59a55fbd8357e6
A traditional Japanese braised pork belly dish where tender cubes of skinless pork belly are slowly simmered in a savory broth made with ginger, garlic, and niboshi (dried baby sardines), then glazed until caramelized. This deeply flavorful preparation develops rich umami notes as the pork braises and the sauce reduces, creating a luxurious main course that is even better when prepared a day ahead.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
600 grams skinless pork belly
45 grams fresh ginger, sliced into coins
12 grams garlic, minced
6 grams niboshi (dried baby sardines)
1/3 cup sake
1 1/2 cups water
1 tablespoon sugar
1 tablespoon soy sauce
1 teaspoon salt
Directions
Fill a large, heavy-bottomed pot with water and bring to a full rolling boil. Add the skinless pork belly in one piece, cover the pot, and reduce the heat to maintain a gentle simmer. Cook for 30 minutes to partially cook the meat and render some fat.
Carefully remove the pork belly from the pot with tongs and place it on a cutting board to cool until you can handle it safely. Reserve 2 to 3 cups of the cooking liquid. Drain the pot completely and rinse it clean with water.
Once the pork has cooled enough to handle, cut it into roughly 2 1/2-inch cubes. Arrange the cubes snugly in the cleaned pot. Distribute the sliced ginger coins and minced garlic over the pork, then add the niboshi, sake, water, sugar, soy sauce, and salt. Pour in some of the reserved pork cooking liquid as needed to ensure the meat is completely submerged.
Set the heat to high and bring the braising liquid to a full boil. As foam rises to the surface, skim it away with a spoon or skimmer to ensure a clear, clean broth.
Reduce the heat to low, place the lid slightly ajar on the pot, and braise the pork for 1 1/2 to 2 hours, until the meat is very tender and easily pierces with a fork. Cooking time may vary depending on the thickness and quality of the pork.
Using tongs or a slotted spoon, carefully transfer the braised pork belly cubes to a storage container.
Skim as much fat as possible from the surface of the braising liquid. Pour the liquid through a fine-mesh sieve into the storage container with the pork, leaving the ginger, garlic, and niboshi solids behind in the pot.
Allow the braised pork belly to cool to room temperature. Cover the container and refrigerate overnight to allow the flavors to fully develop and the sauce to gel.
When ready to serve, transfer the pork and braising liquid (which may have gelled from the fat) to a shallow pan or skillet. Warm over medium heat, turning the pork cubes occasionally until the dish is heated through completely.
Once warmed, increase the heat to high and allow the sauce to come to a boil. Roll the pork cubes in the pan to coat them evenly with the glossy, reduced sauce as it thickens and concentrates.
