Japanese Braised Pork Belly (Buta no Kakuni)

Name: Japanese Braised Pork Belly (Buta no Kakuni)
Ingredients: 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

Instructions

Super simple but a few steps. I like to start the day before and leave the meat to cool in the first liquid (which is then kept for broth after scraping the fat off !). I usually make kombu dashi made without the katsubushi, as i don't always have that. Kombu dashi may be the most simple thing, that adds flavour that i've ever made ! I'm sure this could be adapted to a slow cooker as I usually make mine in a Solar Oven.

Updated at: Wed, 16 Aug 2023 23:50:25 GMT