Learn how to make the best Japanese style braised pork belly, or buta no kakuni (豚の角煮) with this step-by-step recipe. I’ll show you all the techniques you need to know, like parboiling the pork before you cut it, slow-braising the pork belly with dashi, soaking the soft-boiled eggs in the braising liquid, and reheating the pork kakuni while glazing it.
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✚ RECIPE ✚
Japanese Braised Pork ▶
Dashi Recipe ▶
How to Boil Eggs ▶
✚ INGREDIENTS ✚
1400 grams skinless pork belly
2 cups dashi
1/2 cup sake
4 tablespoons soy sauce
3 tablespoons dark brown sugar
40 grams fresh ginger (2 inch length sliced into coins)
20 grams garlic (~2 very large cloves)
6 soft boiled eggs
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INDEX:
0:00 Intro
0:28 Ingredients
1:18 Prep Pork Belly
1:50 Cut Pork Belly
3:13 Braise Pork Belly
3:37 Boil Eggs
4:03 Store Kakuni
5:39 Reheat and Glaze
7:10 Plating Japanese Pork Belly
7:29 Make Kakuni-don
7:49 Taste Test
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