Buta kakuni (braised cubic pork belly)

    3 hours 25 min

    This delicious slow cooked oriental dish can be prepared well in advance for a Valentine’s Day to be remembered. Tender chunks of pork belly that are braised until tender will fall apart in the mouth, whilst the sugar snap peas, white radish and spring onion give an irresistible bite for a fabulous feast that will impress that special someone. This recipe can serve two, with leftovers for the next day, or four for a romantic dinner party.

    1 person made this

    Serves: 2 

    • 1kg boneless pork belly (with skin)
    • 1 tablespoon vegetable oil
    • 1L water
    • 30g fresh root ginger, sliced
    • 1 (10cm) piece leek, sliced thickly
    • 400g white radish, peeled and cut into 3cm slices
    • 1 (5cm square piece) kombu (edible kelp)
    • 50ml shaoxing rice wine
    • 50ml mirin
    • 150ml soy sauce
    • 5 tablespoons brown sugar
    • 3 tablespoons Yutaka Organic Tamari Soy Sauce
    • 800ml water

    Prep:25min  ›  Cook:3hr  ›  Ready in:3hr25min 

    1. Cut the pork belly into a 6cm x 18cm length piece (to suit your casserole dish).
    2. Heat a large frying pan on high heat, add oil and sear the pork, skin side down, for few minutes then flip over for a minute or two. Remove from the pan and wipe off any excess oil on the surface of pork.
    3. Pour 1L of water mixed with the ginger and leek into a large saucepan or casserole dish, then add the pork and place the lid on. Bring to the boil and then turn the heat to low and simmer for 1 1/2 hours. If you are using a pressure cooker instead, simmer for 30 minutes
    4. Remove the saucepan from the heat and drain the liquid from the pork. Let the pork cool for 10 minutes and then cut it into large cubes.
    5. Place the radish, kombu, and a mixture of the shaoxing rice wine, mirin, soy sauce, brown sugar, tamari, and 800ml water into the saucepan and bring to the boil. Add the pork to the saucepan, place the lid on, turn the heat down to low and simmer for 2 hours. If using a pressure cooker, simmer for 45 minutes.
    6. Serve the pork in the sauce with blanched sugar snap peas, spring onions and mustard if you like it hot!

    Yukata brand

    The Yutaka brand is the leading Japanese range in 16 countries across the globe. The exciting range includes sauces, sushi ingredients, soups, rice, noodles and “easy to use” meal kits – allowing the ardent foodie to create healthy, flavoursome and attractive Japanese cuisine at home.

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