Buta no Kakuni (Japanese Braised Pork Belly)

Tested Recipe with Slight Adjustment Adapted from Eric Low

Buta no Kakuni (Japanese Braised Pork Belly)


800g pork belly (washed and cleaned)

1 large (about 500g) white radish (grated)

Braising sauce:

200ml mirin

120ml Japanese soy sauce

2 tbsp sugar

1 stalk Japanese scallion

2 slices old ginger

350ml water


Some shredded white radish & spring onion

Preparation Instructions:

  1. Cover pork belly with grated radish and steam for 2 hours. Remove from heat, allow to cool before gently washing away the grated radish. Chill pork overnight to set.
  2. Combine mirin, Japanese soy sauce and sugar in a braising pot. Bring to a boil. Lightly char the scallion on gas stove before adding them to the braising sauce together with ginger. Pour in water and bring sauce to boil.
  3. Cut the chilled pork into pieces and braise in sauce for 45 minutes to an hour.
  4. Serve buta no kakuni with shredded white radish, spring onion, Japanese pickles and rice.

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