It does take a little time, but buta no kakuni (豚の角煮 – “simmered cubes”) requires very little effort, and the reward is tender, melt-in-your-mouth pork belly that’s super versatile. For my version, I like to:
1. Parboil the pork to reduce gaminess while pre-shrinking the meat so it retains its shape when braised. 2. Slow braise in soy sauce, sake, dashi, and brown sugar until tender. 3. Rest overnight in the braising liquid to develop its flavor. This is also a chance to make ajitama (ramen eggs). 4. Reheat and glaze the kakuni by reducing the braising liquid.
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It does take a little time, but buta no kakuni (豚の角煮 – “simmered cubes”) requires very little effort, and the reward is tender, melt-in-your-mouth pork belly that’s super versatile. For my version, I like to:
1. Parboil the pork to reduce gaminess while pre-shrinking the meat so it retains its shape when braised.
2. Slow braise in soy sauce, sake, dashi, and brown sugar until tender.
3. Rest overnight in the braising liquid to develop its flavor. This is also a chance to make ajitama (ramen eggs).
4. Reheat and glaze the kakuni by reducing the braising liquid.
It’s great as a donburi, but I also like kakuni on ramen, chopped up in yakimeshi, or stuffed into buns. If you want to try it, I have a [video here](https://youtu.be/h9s_5rYG44E) and a [recipe here](https://norecipes.com/braised-pork-belly-kakuni/).
What a great looking meal! The meat looks scrumptious and that baby bok choy, wow, the vibrant green really sets off that plate! C