recipe: japanese braised pork belly & marinated eggs

I found this recipe in the Facebook feed of Ieatishootipost – aka Dr. Leslie Tan – a famous Singaporean blogger. He often posts pictures of his homemade meals with a short description in the way of a recipe; I often drool but rarely read the recipe as I am wary of long lists of ingredients that are not always commonly available here. This was an exception as it looked so simple and quick, the ingredients are normally in my European – Asian pantry and I had to make it at the first occasion. After making bacon at home with the Foodcraft Collective kit, I had quite some pork belly left and some eggs close to their expiry date (they peel easier).

The result was so good I have made it over and over again – HW loves it too.  The combination of the moreish meat, the gooey egg and the addition of some unseasoned vegetables on the side for a much needed fibre balance make it a nourishing supper or even an Asian alternative to Sunday roast. Last but not least, pork belly is a cheap-ish cut of meat so this is great to impress dinner guests without breaking the bank. Just choose happy pigs  Hope it will become a favourite of yours too!

Ingredients (for 2 people)

– 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

Method:

Bring a pot of water to the boil. Blanch the pork belly in boiling water for a few minutes, then discard the water.

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).

Whilst the meat cooks, prepare the eggs.

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.

Peel the eggs and soak in the braising sauce from the meat over night.

To serve:

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!

Printable recipe below

A Japanese dinner - Buta Kakuni (Braised Pork Belly & Marinated Eggs)

 

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Prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

 

Author: Orientespresso

Recipe type: Main

Cuisine: Japanese

Serves: 4 portions

Ingredients

• 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

Method

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.

Notes

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!

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