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So Tender! Buta no Kakuni - Simmered Pork Belly

So Tender! Buta no Kakuni - Simmered Pork Belly

These pork belly chunks are so tender, you need to be careful not to let them fall apart when arranging on a serving plate!

Ingredients

Pork belly (block)
400g
Rice water
1 pot
Sake
1/2 cup (100ml)
Sugar
1/2 cup
Soy sauce
1/2 cup
Eggs
2
Carrot
1/3

Steps

1. Cut the pork belly meat in half, and brown on both sides in a frying pan.
2. Place the meat from Step 1 into a pot full of rice rinsing water, bring it to a boil, and cook over a low heat for 1 1/2 hours.
3. Cut the carrots into bite-sized pieces, and microwave. Boil the eggs.
4. Wash the meat from Step 2 in water, and cut into chunks.
5. Submerge the meat from step 4 in the boiled broth, add sake and sugar, and cook for 20 minutes over medium heat.
6. Add soy sauce, add the ingredients from step 3, and cook for 20 minutes over low heat.
7. Arrange onto plates, and enjoy!

Story Behind this Recipe

This is really tender! Foolproof too! I love stewed pork belly, and this is a recipe I came up with over 10 years.