Cat Eats Japanese Braised Pork Belly(Buta Kakuni)🍳 |

Описание: Japanese Braised Pork Belly(Buta Kakuni)🍳

🍳 Recipe (90–120 min) — Serves 3–4

☘️Ingredients
【Pork & Initial Simmer】
• Pork belly block: 1.1 lb (500 g)
• Water for parboiling: enough to cover the meat
• Green onion (green tops): 1 stalk
• Ginger, sliced: 5–6 slices

【Braising Liquid】
• Water: 1 2/3 cups (400 ml)
• Sake (Japanese rice wine): about 1/2 cup (100 ml)
• Soy sauce: 1/4 cup (60 ml)
• Mirin: 1/4 cup (60 ml)
• Sugar: 2 tbsp (about 24 g)
• Ginger, sliced: a few slices

【Optional】
• Boiled eggs: 2–4
• Japanese mustard (karashi): as needed

🍲Steps
1. Cut the pork belly into large cubes, about 1.5–2 in (4–5 cm). Place the pork in a pot with enough water to cover, add the green onion tops and sliced ginger, and bring to a boil. Skim off any foam, then simmer over medium-low heat for about 20 minutes. Drain the pork and quickly rinse off excess scum and fat with lukewarm water.

2. Lightly rinse the pot and return the pork to it. Add the braising liquid ingredients: water, sake, soy sauce, mirin, sugar, and sliced ginger. Bring to a boil over medium heat, skim off any foam, then place a drop lid (otoshibuta) or a piece of foil directly on the surface. Reduce the heat to low and gently simmer for 60–90 minutes, until the pork is very tender and can be pierced easily with chopsticks.

3. Remove the drop lid, add boiled eggs if using, and continue simmering for another 10–15 minutes to slightly reduce and thicken the sauce, spooning the liquid over the pork and eggs so they glaze and shine. Turn off the heat and let the pork rest a few minutes in the pot, then plate the pork (and eggs), spoon some sauce over the top, and serve with a small dab of Japanese mustard on the side.

👦 This recipe is for humans. Do not feed animals.