Buta no Kakuni Braised Pork Belly

Japanese · 90 min · Pork · dairy-free, low-carb

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Ingredients

• 1 kg pork belly
• 0.5 cup soy sauce
• 0.25 cup mirin
• 0.5 cup sake
• 3 tbsp sugar
• 2 thumbs fresh ginger
• 4 scallions
• 3 cups dashi stock

Method

1. Cut pork belly into 4 cm blocks and sear on all sides in a heavy pot until browned.
2. Cover with water, add scallion tops and sliced ginger, and simmer 45 minutes to render fat; drain and rinse the pork.
3. Return pork to the clean pot with dashi, soy sauce, mirin, sake and sugar.
4. Simmer gently, partly covered, 25-30 minutes until the pork is very tender and the liquid reduces to a glaze.
5. Cool in the braising liquid, then chill so surface fat can be lifted off.
6. Portion pork with its sauce for the week; reheat over rice with a soft egg.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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