BUTA NO KAKUNI SIMMERED PORK
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.
496 kcal Protein 16.6 g Fat 36.5 g (per person)
- 500 g / 1 lb. pork belly*
- Green part of Japanese long onion or leek
- 2 thin slices of unpeeled fresh ginger
- 960 ml / 4 C water
- 60 ml / 1/4 C Kikkoman Soy Sauce
- 60 ml / 1/4 C sake
- 60 ml / 1/4 C Kikkoman Manjo Mirin
- 3 T sugar
- Cut pork into 8 pieces, each about 3-4 cm / 1.5 in. thick.
- Heat a frying pan over medium heat and cook the meat until it turns golden brown.
- 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.
- 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.
- 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.
- 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.
- Serve the pork garnished with mustard.
* Shoulder or shin cuts may be substituted.
Recipe by Kikkoman Corporation
1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml