Buta no Kakuni: The Ultimate Melt-in-Your-Mouth Braised Pork Belly

Buta no Kakuni Directions

• Prepare The Pork
  Cut 500g pork belly into approximately 2cm cubes, ensuring each piece has both meat and fat. This uniform size allows for even cooking and the perfect meat-to-fat ratio in each bite. For cleaner flavor, scalding the pork briefly in boiling water can remove excess fat and impurities.
• Create Perfect Sear
  Heat a deep pot or Dutch oven over medium-high heat. Add the pork pieces and sear on all sides until golden brown, about 3-5 minutes. Work in batches if necessary to avoid overcrowding, which would cause the meat to steam rather than brown. This critical searing step builds the foundation of flavor.
• Create Flavorful Cooking Liquid
  Return the pot to medium heat. Add 400cc water, 100cc cooking sake, and pork. Bring to a boil and cook for approximately 10 minutes. Reduce heat to a simmer and skim off any foam or impurities that rise to the surface. This initial cooking stage begins tenderizing the meat while removing impurities.
• Cool To Remove Fat
  Turn off heat and allow the pot to cool until the liquid reaches room temperature. As it cools, fat will solidify on the surface. Remove this hardened fat layer using a spoon or ladle. Alternatively, blot the surface with paper towels to absorb excess fat. This step creates a cleaner, more refined flavor.
• Add Seasoning Elements
  Return the pot to medium heat and add 100cc soy sauce, 50cc mirin, 50cc sugar, and 3 tablespoons sugar. Stir gently to combine without breaking apart the softened meat pieces. Bring to a gentle simmer and continue cooking uncovered for 45-60 minutes, occasionally stirring very gently.
• Reduce To Perfect Consistency
  Continue simmering until the liquid reduces by about 75% and develops a glossy, syrupy consistency that coats the back of a spoon. The pork should be extremely tender, easily pierced with a chopstick, and have absorbed the rich flavors of the cooking liquid.
• Serve With Elegance
  Transfer to a serving dish, spooning the reduced sauce over the meat. For traditional presentation, garnish with blanched greens such as bok choy or spinach to create color contrast. The dish can be served immediately or refrigerated overnight to allow flavors to develop further.