So Tender! Buta no Kakuni - Simmered Pork Belly

Name: So Tender! Buta no Kakuni - Simmered Pork Belly
Cuisine: American
Ingredients: 400 grams Pork belly (block); 1 pot Rice water; 100 ml Sake; 100 ml Sugar; 100 ml Soy sauce; 2 Eggs; 1/3 Carrot

cookpad.japan @cookpad_jp

This is really tender! Foolproof too! I love stewed pork belly, and this is a recipe I came up with over 10 years.

Letting it sit for a long time after turning off the heat will allow the flavors to soak in, so I make this the night before, preparing it after I rinse the rice for dinner. Parboil the pork in water with about 3 tablespoons of rice if you do not have rice rinsing water. Recipe by nao2008

This is really tender! Foolproof too! I love stewed pork belly, and this is a recipe I came up with over 10 years.

cookpad.japan @cookpad_jp

This is really tender! Foolproof too! I love stewed pork belly, and this is a recipe I came up with over 10 years.

Saved

Ingredients

400 gramsPork belly (block)
1pot Rice water
100 mlSake
100 mlSugar
100 mlSoy sauce
2Eggs
1/3Carrot

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Steps

1

Cut the pork belly meat in half, and brown on both sides in a frying pan.
2

Place the meat from Step 1 into a pot full of rice rinsing water, bring it to a boil, and cook over a low heat for 1 1/2 hours.
3

Cut the carrots into bite-sized pieces, and microwave. Boil the eggs.
4

Wash the meat from Step 2 in water, and cut into chunks.
5

Submerge the meat from step 4 in the boiled broth, add sake and sugar, and cook for 20 minutes over medium heat.
6

Add soy sauce, add the ingredients from step 3, and cook for 20 minutes over low heat.
7

Arrange onto plates, and enjoy!