Entrée: Japan – 豚の角煮 ▶ Buta No Kakuni (Japanese Braised Pork Belly)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 45 min

Additional 20 min

Total 2 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 3 / 4 lb (800 g) pork belly, cut into large cubes (about 1 1 / 2–2 1 / 2 inches (3.81 to 6.35 cm))
1 thumb-size piece ginger, sliced
2 scallions, tied into a knot
1 / 2 cup (120 ml) sake
1 / 4 cup (60 ml) mirin
1 / 3 cup (80 ml) soy sauce
2 tbsp (30 g) sugar
2 cups (480 ml) water (or enough to cover)
2 boiled eggs, peeled (optional)
Japanese karashi mustard for serving (optional)

Show original ingredient measurements

1 3 / 4 lb / 800 g pork belly, cut into large cubes (about 1 1 / 2–2 1 / 2 inches)
1 thumb-size piece ginger, sliced
2 scallions, tied into a knot
1 / 2 cup (120 ml) sake
1 / 4 cup (60 ml) mirin
1 / 3 cup (80 ml) soy sauce
2 tbsp (30 g) sugar
2 cups (480 ml) water (or enough to cover)
2 boiled eggs, peeled (optional)
Japanese karashi mustard for serving (optional)

Instructions

1. Step 1: Parboil the pork cubes in boiling water for 5 minutes, then drain and rinse to remove scum.
2. Step 2: In a pot, combine pork, ginger, scallion knot, sake, mirin, soy sauce, sugar and water; bring to a gentle simmer.
3. Step 3: Skim any foam, then cover and simmer very gently for 1.5–2 hours until the pork is tender and nearly falling apart.
4. Step 4: If using eggs, add them in the last 20–30 minutes so they take on color and flavor.
5. Step 5: Remove pork and eggs, then reduce the braising liquid over higher heat to a glaze. Return pork to the glaze briefly to coat.
6. Step 6: Slice or cube the pork, serve with mustard, steamed rice and pickles.

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