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Buta Kakuni -Japanese braised pork belly with daikon Recipe

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This recipe for Buta Kakuni -Japanese braised pork belly with daikon is from The Lee Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds pork belly, in cubes
ginger - fresh (~1 1/2-inch length) sliced into coins
16 grams garlic (~2 large cloves)
4/9 cups sake
2 cups water- or vegetable broth
2 stalks green onion
1.33 tablespoons sugar - granulated
1.33 tablespoons soy sauce
1.33 teaspoons salt
dash of sesame oil
dash of white pepper
dash of oyster sauce
3 tablespoons of chinese cooking wine
1 tablespoon cornstarch
Directions:
Directions:
Sautee the green onion, garlic, ginger with vegetable oil to softened
add pork belly and sear until both sides are brown, about 5-8 minutes

pressure cooker:

on stovetop-
deglaze pan with broth, cooking wine
add all other ingrediants except daikon
bring to simmer

ensure liquid is enough to cover top of pork belly
simmer for 1 hour

or in pressure cooker, cook for 20 min on low setting, then add daikon and cook for another 5 min on low to absorb all the juices

mix cornstarch with a bit of water, mix slowly into the pot until sauce thickens.

serve with the freshly cut green onions over rice.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
so good!

 

 

 

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