Buta no Kakuni Braised Pork Belly
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Japanese · 90 min · Pork · dairy-free, low-carb
556 cal
26g protein
14g carbs
44g fat
per serving · estimated
Ingredients
- 3/4 lb pork belly
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 1 tbsp sugar
- 1 thumbs fresh ginger
- 2 scallions
- 1 cup dashi stock
Method (tap to check — screen stays awake)
- Cut pork belly into 1 1/2 inch blocks and sear on all sides in a heavy pot until browned.
- Cover with water, add scallion tops and sliced ginger, and simmer 45 minutes to render fat; drain and rinse the pork.
- Return pork to the clean pot with dashi, soy sauce, mirin, sake and sugar.
- Simmer gently, partly covered, 25-30 minutes until the pork is very tender and the liquid reduces to a glaze.
- Cool in the braising liquid, then chill so surface fat can be lifted off.
- Portion pork with its sauce for the week; reheat over rice with a soft egg.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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