A Japanese dinner - Buta Kakuni (Braised Pork Belly & Marinated Eggs)
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Japanese
Serves: 4 portions
  • 400-500 g pork belly (the flat type; I had mine cut in 2-inch strips)
  • 2 leeks (green leaves removed; keep them for soups or broth)
  • 1 cup soy sauce (Japanese brand, like Kikkoman)
  • 1 cup sake
  • 1 cup mirin (if you don't have mirin, you *can* use Shiaoxing wine or dry white wine)
  • 2 tablespoons of sugar (adjust this to your taste, I don't like it too sweet)
  • 4-6 eggs at room temperature
  1. Bring a pot of water to the boil. Blanch the pork belly in boiling water for a few minutes, then discard the water.
  2. In the same pot, add all the other ingredients. Bring to a simmer and cook till tender (45min to 1 hour depending on your preference).
  3. Whilst the meat cooks, prepare the eggs.
  4. Bring water to boil. Add eggs and lower to simmer for 5.5-6mins. Remove the eggs and and cool in a pot of water.
  5. Peel the eggs and soak in the braising sauce from the meat overnight (rest in the fridge).
  6. To serve:
  7. Slice the pork belly into bite size morsels. Dress with the warmed up sauce.
Serve over rice with a side of shredded cabbage drizzled with vinegar, or another crunchy and acidic vegetable to cut the richness of the meat. Enjoy!
Recipe by Orientespresso at http://orientespresso.net/japanese-braised-pork-belly/