SLOW BRAISED PORK BELLY RECIPE - TENDER BUTA NO KAKUNI - 豚の角煮 作り方レシピ
- Published on: 6/25/2016
- SLOW BRAISED PORK BELLY RECIPE - TENDER BUTA NO KAKUNI - 豚の角煮 作り方レシピ
Chef Dai demonstrates how to make, using his own unique technique, Japanese braised pork belly or "buta no kakuni" as it is known in Japan.
Tender, succulent chunks of pork belly that have been braised, until glazed and infused with intense umami, in a braising liquid made from Japanese bonito dashi stock, sugar, sake and soy sauce.
Buta no kaki can be enjoyed and eaten in a variety of ways, whether accompanied with a bowl of rice or sitting on a bowl of ramen noodles, you are guaranteed to enjoy the tenderness, richness and moreishness of this classic dish.
Please adjust the soy sauce and sugar in this dish depending on your particular taste i.e whether you prefer a more savoury or sweet flavour. Personally I would recommend a sweeter flavour to the dish combined with English mustard. The combination really is to die for!
Ingredients (serves 3-4):
pork belly joint x 650g (skin off)
(click below for a video tutorial on how to remove the skin)
uncooked rice x 3 handfuls
bonito dashi stock x 300 ml (or instant dashi stock)
click below for a recipe on how to make bonito dashi stock
water x 300 ml
dark soy sauce x 120 ml
sake x 300ml
sugar x 120 g
roughly chopped brown onion x 1
roughly chopped carrot x 1
roughly chopped stalk of celery x 1
chopped ginger x 1 handful
English mustard x 1Tbsp
asparagus and carrot batons x optional
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