Buta no Kakuni Simmered Pork
![](/en/culture/assets/img/traditional-29-1_im01.png)
This classic recipe uses the popular traditional Japanese seasoning combination of soy sauce, sake and mirin. Additional ingredients cooked with the pork sometimes differ, depending on regional tastes; as an example, in certain parts of the country, this dish may call for boiled eggs or daikon, or both.
Ingredients (Serves 4)
![Pork belly](/en/culture/foodforum/recipe/img/traditional-29-1_im02.png)
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500 g / 1 lb. pork belly*1
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Green part of Japanese long onion or leek
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2 thin slices of unpeeled fresh ginger
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960 ml / 4 C water
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60 ml / 1/4 C Kikkoman Soy Sauce
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60 ml / 1/4 C sake
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60 ml / 1/4 C Kikkoman Manjo Mirin
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3 T sugar
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Mustard
- *1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml
Directions
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1
Cut pork into 8 pieces, each about 3-4 cm / 1.5 in. thick.
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2
Heat a frying pan over medium heat and cook the meat until it turns golden brown.
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3
In a pot, place the browned pork and add the green onion, the ginger and 4 cups of water. Bring to a boil over high heat, then reduce to low heat and simmer for one hour.
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4
After an hour, turn off the heat. Set aside the pot in a cool place for a half or whole day until the fat is solidified (photo). If pressed for time, set the pot in a bowl of ice water, and the fat will solidify in one or two hours.
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5
Remove the solid fat from the surface of the liquid. Drain the ingredients in the pot, while saving the liquid to use when simmering in Step 6; top up with additional water if less than 2 cups. Remove onion and ginger. Wipe any additional fat from inside the pot with paper towels.
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6
Return the meat to the same pot. Add the 2 cups of saved liquid and the seasoning. Bring to a boil over medium-high heat, then lower to medium and simmer for one hour, keeping a steady simmer of small bubbles going continuously. Stir a few times while simmering, until the liquid has reduced and glazed.
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7
Serve the pork garnished with mustard.
- *1Shoulder or shin cuts may be substituted.
Recipe by Kikkoman Corporation
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