Buta Kakuni Don : Japanese Braised Pork Belly served on Japanese Steamed Rice.
Here it is as I mentioned in my previous post that I will post a recipe of Buta Kakuni. This dish is a favourite for the kids! I don't cook it very often though as its too fatty. Its not a healthy dish but, from time to time, you can allow it on your dining table. Life is about compromising.. eh? Anyway, its not only delicious its also versatile. I mean you can keep it in the refrigerator and later use it as a main topping for the hot Ramen.
Find below my very own recipe of "Buta Kakuni"
- Pork Belly approx. 1-1.5 Kilos (free-range), cut into chunks (You can always use any kind of pork - tenderloin, shoulder or anything that you prefer but keep in mind that this recipe works best with fatty part of pork.)
- 2 Tablespoons of Brown (Un-refined) Sugar
- 1 Large Organic Leek and/or Onion, sliced
- 1 Large Piece of Fresh Ginger, finely grated (Approx. 2 tablespoons.)
- 2 Large Cloves of Garlic, finely grated
- 2 Coriander Roots, crushed (Optional - To me, it is a bit like adding a touch of Thai. Its more aromatic using this ingredient.)
- 1-2 Teaspoons of Ground Cinnamon
- 3-4 Tablespoons of Shoyu or light Soy Sauce (Go light on the salt, when the liquid/gravy is reduced. It will become salty.)
- 1/2 Cup of Sake
- 1/3 Cup of Mirin
- Approx. 3-5 Cups of Water
- Organic Bok Choy, Leek, Broccoli or Green Bean, blanched
- Boiled Organic Eggs
Set a large saucepan over medium-heat. Sauté the pork belly chunks, with no oil (you don’t need it.) until browned. Add enough water to cover the pork and add ginger, onion, sake, sugar, soy sauce, ground cinnamon, garlic, leek and mirin in and bring to a boil on medium heat. Put a lid on and leave to simmer for 2 hours or until the liquid is 2/3 gone. (Make sure that there is enough liquid left. Its more delicious with lots of gravy drizzled on top of the rice when serving.)
Serve, in a bowl, on top of steamed Japanese rice with a side of very plain vegetables, like green bean, bok choy, leek and boiled egg. Drizzle with lots of gravy. Yummie!