Stewed Pork With Soy Sauce (buta Kakuni) Recipe

Prepare and portion pork

Trim pork belly into 4–6 cm thick pieces (about 6–8 pieces total) so they are uniform. Keep skin on. Pat dry with paper towels.

Blanch pork

Place the pork pieces in a large pot and cover with cold water (about 1.5–2 L). Bring to a rolling boil over high heat to remove impurities, 5–8 minutes. Skim scum, then remove pot from heat. Carefully drain and discard the blanching water and rinse pork pieces under warm running water to remove any residue; clean the pot.

Sear (optional)

Optional: heat 1 tbsp neutral oil in the pot over medium-high heat and sear pork pieces skin-side down briefly until lightly browned (1–2 minutes) to render some fat and add color. This step is not traditional but adds depth.

Combine braising liquid

Return pork pieces to the clean pot. Add dashi (or chicken stock) to cover about two-thirds to three-quarters of the pork (around 500 ml). Add sake, soy sauce, mirin and granulated sugar. Stir gently to dissolve sugar. Add whole ginger slices and the white parts of green onions (reserve greens for garnish). Add garlic and star anise if using.

Simmer gently

Bring liquid to a gentle simmer over medium heat. Reduce heat to low so the surface barely moves (low simmer). Partially cover the pot with a lid tilted to allow steam to escape. Simmer for 1.5 to 2 hours, turning the pieces every 20–30 minutes to promote even coloring and braising. Skim fat as desired during cooking.

Check tenderness

After 1.5–2 hours the pork should be fork-tender and gelatinous. If not yet tender, continue simmering in 15–20 minute increments until soft but not falling apart (total braise time 2–2.5 hours for tougher pieces).

Reduce sauce

Carefully remove pork pieces to a plate. Increase heat and reduce the braising liquid to a glossy sauce — simmer uncovered until sauce thickens slightly (about 10–15 minutes). Taste and adjust seasoning: add a splash of soy or a pinch of sugar if needed. Return pork to the sauce to coat and heat through for 5 minutes.

Peel and slice ginger into 4–6 mm thick rounds (about 60 g). Smash garlic lightly with the flat of a knife. Trim green onions, separate whites and greens; tie whites into a knot or leave whole to make removal easy later. Add these aromatics to the braising liquid at the start (see Combine braising liquid).

Remove and discard large aromatics (ginger slices, tied green onion whites, star anise) before reducing the sauce, or leave a few slices for presentation if preferred.

Prepare daikon: peel and cut into 3–4 cm thick rounds. Parboil daikon in water for 10 minutes to remove bitterness, then add to the braising liquid with the pork about 30–45 minutes before the end of cooking so it soaks up flavor and becomes tender.

Soft-boiled eggs: bring a small pot of water to a simmer, gently lower eggs in, and cook for 6.5 minutes for jammy yolks. Transfer to ice water for 5 minutes, peel, and add to the braise for the final 10–15 minutes to absorb flavor (or simmer separately in the reduced sauce until coated).

If using greens: blanch baby spinach or bok choy in boiling water for 30–60 seconds, shock in ice water, drain and arrange on serving plates.

Slice each pork piece into 2–3 pieces if desired. Arrange pork over greens (or alone) and spoon reduced braising sauce over the top. Place daikon slices and halved soft-boiled eggs alongside. Garnish with chopped green onion greens.

Serve warm with steamed rice and pickles. Leftovers store well: refrigerate in an airtight container with sauce for up to 3 days; flavors deepen overnight. Reheat gently in a pan with a splash of water or in the microwave covered.