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Japanese Braised Pork Belly (Buta no Kakuni)


1 pound pork belly (skin on is best!), cubed
1 tablespoon chopped ginger
1/4 cup chopped leeks or scallions
3 tablespoons sugar
1/4 cup soy sauce
1/4 cup sake / shaoxing wine
1 to 2 pieces star anise
4 eggs
A dab of mustard on the side


1. In a large pot, sauté pork belly on all sides until it starts to turn golden brown, about 3 to 4 minutes. There’s not need for any oil; the fat coming off the pork is plenty. Sprinkle in the ginger and leeks and sauté very briefly, about 30 seconds.

2. Add the sugar over the pork and stir. The sugar should sink down to the bottom of the pot and begin to caramelize. Toss the pork so that it gets coated by the caramelizing sugar. Careful to not let the sugar burn.

3. Add enough water to the pot to fully cover the pork. Add the soy sauce, sake, and star anise. Adjust the heat to low, and allow your pork to simmer for 1 1/2 to 2 hours. Go read, do laundry, catch up on Facebook. Your house will start to smell nice.

4. When the pork is close to done, hard boil your eggs. Once your eggs are cooked, rinse them under cool water, and remove the shells. Add your eggs to the pot for about 5 to 10 minutes so the outside absorbs some of the braising liquid.


Servings:  4

Preparation Time: 



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