Buta no Kakuni
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Ingredients
- 1 lb of pork belly
- 6 boiled eggs
- Water to cover
- Few slices of ginger
- 4 Tbsp of sugar (or less to taste)
- 2 Tbsp mirin
- 4 Tbsp soysauce (to taste)
- 4 Tbsp Sake
I love braised pork belly! This is a slightly sweeter Japanese version.
- Fry pork in a saucepan in a little oil.
- When browned, cover with water and put in the ginger.
- Turn heat down to medium and simmer for at least an hour.
- Turn on the TV and watch your favorite TV show.
- Turn off the heat when your significant other yells "Are you done cooking?"
- Remove the pork from the water, and rinse.
- Stick the pot in the refrigerator or a sink full of cold water so that you can pick the grease off... eww...
- Return pork to the water and add sugar, mirin and sake.
- Simmer under low heat for about 30 minutes.
- Add the soy sauce and simmer for another 30 minutes
- Add the boiled eggs (you did boil them right?) and simmer for 30 minutes. Remember to turn the eggs once in a while.
- ta-dah! Done!
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telliecoin saysdo u by anychance use picasa to edit your photos? :)
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cwtan76 saysDid not use Picasa to edit. I took this photo at night and under the kitchen lights, so it is so yellow! I have a lot to learn about food photography!
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telliecoin saysoh i'm not saying anything about your photography skills :) i think this is a nice photo, just that it looks sharpened.. when I sharpen photos using picasa and photoshop it looks slightly different.. the sharpness here just looks like what i could do with picasa :) but i think it's a nice photo! :D
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wucancook saysYour dish makes me ache for my grandmother's version of this, which is very similar. Beautiful!
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I love pork belly too! I cooked it the same way the last time I made it, except that I added a stalk of spring onion with the ginger. The pork was meltingly good, especially with a dab of mustard.