[On Food, Drink, and Meat] The Belly to end all Bellies

[Jamie Waldron]

We (Cumbrae's) have been selling a customer pork belly and pork sirloin for sometime now. The last time he came in to get his 'usual' I just had to ask what he's been making. Let's face it, people continuously buy the same boring items day after day, week after week and, more often than not, it's quite typical. So when someone comes in and orders something interesting, I've gotta find out what's going on.
He tells me that his wife is from Asia (I know, big land mass) and that together they've been making this particular dish for sometime now. The dish in question being Buta no Kakuni.
After he tells me how good it is and how they slow cook the belly for hours and hours I tell him that he's got to bring some in for us to try.
Well he obliged this past Saturday, and man was it good. So good in fact that I combed recipes until I came up with what looks to be the most promising;

Cooking time: 90mins

Ingredients (for 4 persons)
800g pork belly
1 piece of fresh ginger
1 cup sake
4 tbsp mirin
4 tbsp sugar
5 tbsp soy sauce
3 cups water
mustard paste



Cut the pork into 2 inch cubes.
Heat the oil in a frying pan. Add the pork and fry over medium heat briefly to brown the meat.
Add the pork and plenty of water to a pot and bring to a boil, then simmer for about 40 minutes.
Discard cooking liquid and quickly rinse the meat in water.
Place the pork, the giner and 3 cups of water in a pan and bring to a boil.
Add sake, mirin and sugar, then simmer for 15 minutes on medium heat.
Reduce heat to low and add soy sauce. Simmer for another 20 minutes.
Serve hot or cold with a bit of mustard paste.

Recipe courtesy of Tokyo Work Life

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Posted By Jamie Waldron to On Food, Drink, and Meat at 5/24/2010 07:19:00 AM

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