Buta Kakuni
Ingredients
- 800 gPork belly (in large cubes)
- 500 mldashi stock
- 100 mlSake or rice alcohol
- 100 mlsoy sauce
- 100 mlmirin
- 2 tbspBrown sugar
- 2 pcGarlic (crushed)
- 1 tspGinger powder
- 4 pcEgg (hard-boiled and peeled)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced for garnish)
- 30 gFresh ginger (peeled and sliced)
Method
Pork belly that falls apart at the touch of a chopstick, coated in a glossy, dark reduced glaze. The aroma of sweet soy and ginger is immediate.
- 1
Cut the pork belly into large 5cm cubes. Submerge them in boiling water for 10 minutes to remove impurities. Drain and rinse with clear water.
- 2
In a hot pan, sear the cubes on all sides without adding fat. The skin should be golden and the fat should start to render.
- 3
Wet with dashi broth, sake, mirin, and soy sauce. Add brown sugar, crushed garlic, and ginger. Bring to a boil then lower the heat to a minimum.
- 4
Cover and simmer for 1.5 hours. The meat is ready when it yields to a fork. Add the peeled hard-boiled eggs 20 minutes before the end so they take on color.
Frequently asked questions
How do you get this dish right?
- The secret is very low heat: the sauce should never boil vigorously, only simmer.
- If the sauce is too thin at the end, remove the meat and reduce over high heat until it coats the back of a spoon.
How long does this dish keep?
Keeps for 3 days in the fridge. It's even better reheated the next day as the flavors infuse the meat.
