buta no kakuni (japanese braised pork belly)

[melonpan]

buta no kakuni (japanese braised pork belly)

source: cobbled together from several recipes found online

notes: lump pork belly can be bought in the japanese supermarket as buta belly (dont buy the slices, though). if available, try kurobuta belly. at the korean market, you can buy lump samgyeopsal.

s&b prepared mustard is one kind of hot mustard paste, found in japanese markets.

• 4 eggs
  
• 1 T vegetable oil
  
• 600 g lump pork belly, cut into 2x2 inch chunks
  
• 4 c water
  
• 1 knob of ginger, peeled and cut in half
  
• 2 leeks, (tokyo negi), cut into thirds or 1/2 a bunch of scallions, cut into half
  
• 1/2 c soy sauce
  
• 1/2 c sake
  
• 2 T sugar
  
• hot mustard paste
  

1. in a small pot, add eggs and cover with water. bring the pot to a boil, then turn off the heat, leaving the eggs inside. set the pot aside for the next two hours to cool.

2. in another small pot, add vegetable oil and pork belly. stir fry over medium heat briefly to brown the meat a little bit. then add 4 cups of water, the ginger and the leeks (or scallions). bring everything to a boil, then simmer for 2 hours. the stock should reduce to about 2/3rds to 1/2 of the original level.

after the pork has simmered, fish out the ginger and leeks (or scallions) and discard them. peel the cooled hard boiled eggs and place them in the pot with the pork. add 1/4 of a cup of soy sauce and 1/2 cup of sake.

3. simmer 20 minutes. add another 1/4 cup of soy sauce and 2 tablespoons sugar. simmer for another 20 minutes. serve hot or cold as a side dish. top with a bit of mustard paste.

Keywords: Side, Pork, Japanese

( RG1108 )