About YUU日本語
Buta no Kakuni (Braised Pork Belly)
Serves 3 · About 2 hr (1 hr of this is just pre-boiling over low heat)
A block of pork belly cut into large pieces, pre-boiled, then simmered until tender in a sweet and savory liquid.
① Cut the meat→② Pre-boil→③ Throw away the cooking water→④ Simmer in the broth→⑤ Cook down the simmering liquid
What to buy
Meat
Vegetables
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How to make it
1
Cut the meat
- On a cutting board, cut the pork into pieces about 5 cm square (8–10 pieces from 500 g)
- Cut the ginger into thin slices with the skin on
- Cut off the green part of the leek (the white part is not used, so save it for another dish)
How to tell it's doneThe pieces of meat are about the same size.
2
Pre-boil
- In a pot about 20 cm across, put the pork, the green part of the leek and the ginger, and add about 1.5 L water until the meat is covered
- Put over high heat, and when it boils, turn to low heat. Skim off the gray foam (scum) on top with a ladle and throw it away
- Set the lid on slightly off to one side and boil about 1 hour
- If the water goes down and the meat shows partway through, add water until the meat is covered
How to tell it's doneA bamboo skewer slides easily into the biggest piece without pushing.
Be carefulIt is on the heat for a long time, so check the water level every 15 minutes so the pot does not boil dry.
3
Throw away the cooking water and wash the pot
- Turn off the heat and slowly pour the whole pot into a colander in the sink to throw away the cooking water
- Take out and throw away the leek and ginger
- Wash off the white fat stuck to the pot with dish soap
How to tell it's doneOnly the meat is left in the colander, and the pot is clean.
Be carefulThe cooking water is boiling hot. Tilt the pot away from you when pouring so the steam does not hit your face.
4
Simmer in the broth
- Put the meat back in the washed pot, add 300 ml water, 100 ml sake and 3 tbsp sugar, and put over medium heat
- When it boils, turn to low heat. Cut aluminum foil into a circle a little smaller than the pot and lay it right on top of the meat (a drop lid). Simmer 10 minutes
- Lift the foil, add 4 tbsp soy sauce and 2 tbsp mirin, put the foil back, and simmer over low heat for 30 minutes
How to tell it's doneThe meat has turned brown, and the liquid is down to about half.
Be carefulLift the foil to check halfway. If the broth is almost gone, add 50 ml water.
5
Cook down the liquid and coat the meat
- Remove the foil and turn to medium heat
- Cook it down while spooning the liquid over the meat again and again
ReadyThe liquid has thickened with bigger bubbles, and the meat looks glossy. Cut the biggest piece in half: no pink parts on the cut surface. Put in bowls and pour the liquid over.
Be carefulIf you cook it down too much, it burns. Turn off the heat once it thickens.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The meat is toughThe pre-boiling in step 2 was not long enough. Add 15 minutes at a time until a bamboo skewer slides in easily.
It is greasyChill it once in the fridge and white fat will harden on top. Remove it with a spoon, then reheat.
The flavor is weakIt was not cooked down enough in step 5. Cook it down a little more over medium heat while spooning the liquid over. If you turn off the heat and let it sit, the flavor soaks in even more.
The bottom of the pot burnedThe liquid ran out. Do not scrape the burned parts; move only the meat on top to plates. Next time, check the amount of liquid partway through step 4.
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