35min 4 ppl
Buta no Kakuni
56 minutes
4 people
Medium31–60 min or 7–12 steps
56 min · 8 steps
Medium: 31–60 min or 7–12 steps
640 kcalper person
Protein 30g
Carbs 24g
Fats 46g
About this dish
Pork belly seared hard, then given nearly two hours in a soy, mirin and sake bath until the fat turns silken and the meat falls apart at a touch. Boiled eggs steep in the same liquid for the final stretch and come out the best part of the dish.
Allergy Info
Gluten, Eggs, Soya
Diet Info
Meat
Ingredients
Fresh Produce
- Fresh Gingersliced20 g
- Spring onionscut into lengths2
Meat & Poultry
- Pork Bellycut into 4cm chunks800 g
Dairy & Eggs
- Eggshard-boiled and peeled4
Dried Goods
- Caster sugar50 g
- Water600 ml
Oils & Condiments
- Soy sauce100 ml
- Mirin60 ml
- Sake60 ml
Utensils
- Large saucepan
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Cut the pork belly into large chunks.
Approx. 6 minutes
2
Blanch the pork in a pan of boiling water for 5 minutes to remove any scum, then drain and rinse.
Approx. 5 minutes
3
Sear the drained pork chunks in a dry saucepan over high heat until browned on all sides.
Approx. 8 minutes
4
Add the ginger, spring onion, soy sauce, mirin, sake, caster sugar and measured water to the pan and bring to the boil.
Approx. 5 minutes
5
Skim off any scum, cover, and simmer very gently for about 2 hours until the pork is meltingly tender, checking and topping up water occasionally.
Approx. 15 minutes
6
Using a meat thermometer, confirm the pork reaches at least 90°C and yields easily to the back of a spoon, then skim any excess fat from the surface.
Approx. 5 minutes
7
Add the hard-boiled eggs to the braising liquid for the final 20 minutes so they take on colour and flavour.
Approx. 6 minutes
8
Lift out the pork and eggs, reduce the remaining sauce for 5 minutes until glossy, and spoon it over to serve.
Approx. 6 minutes
