Japanese Braised Pork Belly (Buta No Kakuni 豚の角煮)

Prep time: | Cook time:

Ingredients - Serves 4

  • 450g Pork belly rashes
  • 1 medium size leek
  • 1 bunch of spinach or choy sum
  • 4 – 6 peeled boiled eggs
  • 5 thick slices of ginger
  • 1.5 cup of sake
  • 3 tbs dark soy sauce
  • 4 tbs mirin (sweet rice wine)
  • 1.5 tbs sugar
  • 6 cup water
  1. Cut the pork belly rashes into big cubes and boil it with the top half of coarsely chopped leek for about 3 mins then skim out the surfacing fat. At the same time boil the eggs like usual.
  2. Drain out the water and add new 6 cup of water, 1.5 cup of sake, sliced ginger then partially cover the pot with aluminium foil and let boil on low heat for 90 mins.
  3. Add the peeled eggs, bottom half of chopped leek, soy sauce, mirin and sugar to the pot and boil for further 20 mins.
  4. Lastly put in the spinach or choy sum until it wilts, season to taste then transfer the dish to a big serving bowl.

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