There is nothing like rich, buttery pork belly over rice. Nothing like it. AGREED?
Buta no kakuni, Japanese braised pork belly, is one of those dishes that makes your mouth water just thinking about it. Tender, juicy chunks of pork belly that have been braised until tender and glazed in a braising liquid made from dashi (Japanese sea stock), mirin, sugar, and soy sauce. Via https://www.lafujimama.com/japanese-braised-pork-belly/
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JAPANESE BRAISED PORK BELLY (BUTA NO KAKUNI) BY LA FUJI MAMA
Makes 3 servings
Recipes Notes: The meat is first simmered in a whole piece, and then cut into chunks before simmering for a second time. The meat will shrink down if cut prior to the first round of simmering.
1 1/2 tablespoons canola oil 1 1/4 pounds pork belly 2 leeks 1 1/2-inch knob fresh ginger 3 cups dashi (sea stock) 1/4 cup mirin 1 tablespoon granulated sugar 1/4 cup soy sauce
See the full recipe: https://www.lafujimama.com/japanese-braised-pork-belly/
