Terumi Morita
May 19, 2026·Recipes·1 min read · 193 words

Buta no Kakuni

Buta no Kakuni is a tender braised pork belly dish, rich in umami flavor and melt-in-your-mouth texture.

Contents（4項）▾
  1. 01Ingredients & steps
  2. 02Why this works
  3. 03Autopilot guard summary
  4. 04Terumi Brain v1 review
A beautifully arranged plate of Buta no Kakuni garnished with green onions and ginger.
RecipeJapanese
Prep30m
Cook2h
Serves4 人分
LevelMedium

Ingredients

  • 800 g pork belly, cut into 5 cm cubes
  • 100 ml soy sauce
  • 100 ml sake
  • 100 ml mirin
  • 200 ml water
  • 30 g sugar
  • 1 piece ginger, sliced
  • 2 cloves garlic, smashed
  • 2 green onions, whole for flavor
  • 2 boiled eggs, optional
  • salt to taste

Steps

  1. In a pot, place the pork belly cubes and cover them with cold water. Bring to a boil over medium heat for about 10 minutes to remove impurities.

  2. Drain the pork and rinse it under cold water. In the same pot, add the pork, soy sauce, sake, mirin, water, sugar, ginger, garlic, and green onions.

  3. Bring the mixture to a gentle simmer over low heat. Cover the pot and let it braise for 2 hours, stirring occasionally.

  4. After 2 hours, check the tenderness of the pork; it should be fork-tender. If it's not, cook for an additional 30 minutes.

  5. If using boiled eggs, add them to the pot during the last 30 minutes of cooking to absorb flavor. Adjust seasoning with salt to taste.

  6. Once done, remove from heat and let it rest for 10 minutes before serving. This allows the flavors to meld.

Why this works

Braising pork belly is a technique that transforms tough cuts of meat into tender, flavorful dishes. The long cooking time facilitates the breakdown of collagen in the pork, resulting in a melt-in-your-mouth texture. The combination of soy sauce, sake, and mirin creates a rich umami profile, while the sugar balances the saltiness with sweetness. Simmering at low heat allows the flavors to deepen without overcooking the meat. If the braise seems too salty, you can dilute it with a bit of water or serve with steamed rice to balance the dish. Remember to keep the pot covered to retain moisture, ensuring that the pork is fully immersed in the braising liquid for even cooking. If it breaks, be wary of overcooking; check for tenderness rather than relying solely on time.

Autopilot guard summary

  • truth: approved
  • quality: approved (score 100)
  • similarity: approved (score 0.076 vs dong-po-rou)
  • regulatory: approved
  • image: approved

Terumi Brain v1 review

  • grade: A · overall 87/100 · readiness publish_ready
  • scores: chef=100 science=80 repair=95 culture=90 safety=100 taste=78 mon=60 geo=95

Brain-suggested book

  • The Japanese Home-Cooking Code: Unlocking Flavor (home-cooking-code-en)