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Pork Pork Belly

Braised Pork Belly (buta no kakuni)

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Home Cooking Pork Pork Belly

Braised Pork Belly (buta no kakuni)

Da_Cook | | Mar 27, 2007 01:55 PM

I read with interest the discussion on buta no kakuni and it's health benefits.
http://www.chowhound.com/topics/351100
I want to try making it.
In Vancouver we have a few Izakaya restaurants, my favourute being Kitanoya Guu With Garlic on Robson St. They serve a buta no kakuni that is sublime. The chopstick tender pork is covered with a thick, dark glaze that must be a reduction of the braising liquid. It is served on a few leaves off blanched cabbage with a perfect 4 minute boiled egg, split in half. The yolk is almost set and some scallions adorn it.
I prefer this version over the pork cubes in a thinner broth. It seem richer and more satisfying and I'm happy with the 1 small portion.
I have found some good recipes that I can finish to a similar state of the product from GUU. Only one mentioned daikon. None mentioned the complex blanching and rinsing procedure. Does anyone have a good recipe (a link to one) that I may play with?
Thanks
Da Cook

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