Braised Pork Belly

pork_kakuni

Braised pork belly called “Buta no Kakuni” goes well with beer and rice. The fat in pork belly melts in your mouth straight away after biting into it. The meat is very tender. It often served with greens and boiled eggs. Traditionally sake and sugar are used, however I used port wine to add sweetness and flavour.

pork_kakuni2

 

Ingredients 

  • Pork Belly …………….…… 4 blocks (about 1 kg)
  • Port Wine .…………….….. 1 cup
  • Soy Sauce …………………. 1/2 cup
  • Mirin ……………………….. 1/2 cup
  • Spring Onion ….………….. 5-6 stems
  • Ginger ……………….……… a 4-5cm block
  • Mustard (For condiment *optional)

 

Instructions 

  1. Cut the pork belly into bite sizes then sear them.
  2. Pour water into a pressure cooker until it covers the pork belly then bring to the boil. Boil for about 10 minutes.
  3. Drain the water then give the pork and pressure cooker a quick rinse to discard the brown foam. Step 2 and 3 are important to remove unwanted smell, taste and fat from the pork.
  4. Cut the spring onions and slice the ginger.
  5. Put all ingridients into the pressure cooker.
  6. Cook for 30 minutes to 40 minutes.
  7. Serve on a plate.

*Optional: Make semi-hard boiled eggs then cook them in the cooking juice. Serve them with the pork belly.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s