Slow-cooked pork belly with beer-teriyaki glaze (Buta no kakuni) from Mastering the Art of Japanese Home Cooking (page 150) by Masaharu Morimoto

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Notes about this recipe

  • firetriniti on November 05, 2023

    Have used this recipe twice as a springboard for my own take on buta kakuni. Prepped the pork as per the recipe, which gives a brilliant tip for getting rid of the pork smell. Then marinate the pork in the teriyaki sauce overnight. The cut used was thick cross-cut belly slices with baby rib bones, so left whole for the slow braise. Omitted the beer and subbed in some water so there's enough liquid for braising, which I do in the oven. I also like to add some halved oyster mushrooms. Leave to rest as per recipe before serving; I like it best after at least another day in the fridge before reheating. The timings are spot on, and the result is unctuous, melting pork belly that keeps well - not that it lasts that long around here!

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