How to Cook Braised Pork Belly (Butanokaakuni)

Braised Pork Belly : Butanokakuni    (serve for 10)

This is my original simple recipe of "Braised Pork belly" : ever-popular menu in our family. This is very popular with our family.  Especially my son speaks very highly of it. This food  can also last one week in the refrigerator or at a cool  room temperature,
So I always cook a lot.  However, we run out  soon:)
Just try this melt, soft ,thick and delicious this dish.

Total Time:   1.5hours

Ingredients:  

2.2kilogram or  5lb   pork side (pork belly)


9 cups of water    ( just enough to  cover the pork belly  )
2otbsp(table spoons)   or  340gram     dark soy sauce
16tbsp   or  144gram      sugar
14tbsp   or  238gram      mirin
       (if you don't have it , use 1/2cup sake instead of mirin, and add  some sugar)
1/2tsp (tea spoon) sea salt
4-6cm   or   1.5-3 inches fresh ginger root , thinly sliced
4-9 garlic cloves  by size, sliced        
a little chili powder   or   1/5tsp  toubanjyan (broad bean chili paste)
a little pepper
begeable (leak, carrot,cabbage onion, parsley and celery and so on)

3tbsp  miso (if you have)


green onion  or  leak, cut  into 5-6 cm or 2-3 inches long pieces ( added as a garnish)

how to:

(1) Brown the pork on all sides on medium heat in a frying pan.

(2)Boil water in a stock pot or a  large pot  and add  pork, ginger and garlic .

(3)Cook on medium heat for 5 or so minutes and skim the scum from broth.
    Cover it and simmer the pork for about 10 minutes

 

(4)Put  soy sauce, sugar, mirin , salt,  chili powder, pepper,
    and bege and turn down the heat to low.



(5)Cover it tightly.

(6)Simmer the pork for about 30 minutes

(7)Add miso and continue cooking for about 5 minutes, then let it cool down.



(8)Remove the pork that you want to serve , put it and broth into frying pan ,
    boil  the liquid down  until it is half  gone . 

 

(9)Serve the pork garnished with  lots of green onion  and mustard
   ( if you like).

   It's very plain sailing, isn't it?