Tested Recipe with Slight Adjustment Adapted from Eric Low
800g pork belly (washed and cleaned)
1 large (about 500g) white radish (grated)
120ml Japanese soy sauce
2 tbsp sugar
1 stalk Japanese scallion
2 slices old ginger
Some shredded white radish & spring onion
- 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.
- 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.
- Cut the chilled pork into pieces and braise in sauce for 45 minutes to an hour.
- Serve buta no kakuni with shredded white radish, spring onion, Japanese pickles and rice.