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Buta no Kakuni
Braised Pork Belly
Meltingly tender pork belly braised in a rich, savory-sweet sauce of soy sauce, sake, and mirin. A classic Japanese comfort food, particularly famous in Nagasaki.
๐ง ์ฌ๋ฃ
- 1 kg Pork belly(Skin-on is traditional and adds texture, but skinless can be used. Choose a piece with a good balance of meat and fat.)
- Enough to cover ml Water(For initial boiling and braising.)
- 100 ml Soy sauce(Use Japanese soy sauce for best flavor.)
- 100 ml Sake(Cooking sake is fine.)
- 100 ml Mirin(Sweet Japanese rice wine.)
- 50 g Sugar(Granulated sugar is standard.)
- 1 piece Ginger(About 2-3 inches, sliced thinly.)
- 2 stalks Green onion (scallions)(Trimmed and cut into large pieces.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the pork: Cut the pork belly into large, roughly 2-inch cubes. Place the pork cubes in a large pot and cover with cold water. Bring to a rolling boil over high heat. Boil vigorously for 15 minutes. This process, called 'yubuki' (scalding), helps remove impurities and scum, resulting in a cleaner braising liquid and tenderer meat.
โฑ๏ธ 15 minutes - 2
Rinse and prepare for braising: Carefully drain the pork cubes and rinse them under cold running water to remove any scum. Clean the pot. Return the pork to the clean pot. Add fresh water to cover the pork by about 1 inch. Add the sliced ginger and the large pieces of green onion. Bring to a gentle simmer over medium-low heat. Skim off any foam or impurities that rise to the surface. Cover the pot and let it simmer gently for 1 hour. The pork should start to soften but still hold its shape.
โฑ๏ธ 1 hour 15 minutes - 3
Add braising liquid: Remove and discard the ginger and green onion. Add the soy sauce, sake, mirin, and sugar to the pot. Stir gently to combine. Ensure the liquid comes about halfway up the sides of the pork. If needed, add a little more water. Bring the liquid back to a very gentle simmer. Cover the pot tightly, ideally with a lid that fits snugly or by placing parchment paper directly on the surface of the liquid (a 'otoshibuta' or drop lid) and then covering with the pot lid. Continue to simmer very gently for 1.5 to 2 hours, or until the pork is fork-tender and the fat is translucent and gelatinous.
โฑ๏ธ 1 hour 30 minutes - 2 hours - 4
Rest and serve: Once tender, carefully remove the pork belly from the braising liquid and let it rest for about 10-15 minutes. The braising liquid can be strained and reduced further to create a sauce, or used as is. The pork should be meltingly tender, with the fat almost dissolving in your mouth. Serve the kakuni hot, drizzled with some of the reduced braising liquid, and garnished with chopped green onions or served with blanched greens.
โฑ๏ธ 15 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โLow and slow simmering is crucial for achieving the signature melt-in-your-mouth texture.
- โEnsure the fat renders and becomes translucent and gelatinous, not chewy or greasy.
- โKakuni often tastes even better the next day after the flavors have had more time to meld. Reheat gently in the braising liquid.
- โFor a richer flavor, you can optionally sear the pork cubes after the initial boiling step before adding the braising liquid.
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์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Okinawan Rafute: Similar dish, often uses brown sugar and awamori.
- Kakuni with Boiled Eggs: Add peeled hard-boiled eggs to the braising liquid during the last hour of cooking to absorb the flavors.