Buta no kakuni is a classic japanese dish of braised pork belly that is slowly cooked until the meat is tender, juicy, and packed full of umami. It is simmered with traditional japanese flavors that include soy sauce, mirin, sake, and sugar, with a hint of ginger and scallions. Pork belly is the cut where bacon originates and is quite heavy in fat. But the extended time that this japanese-style braised pork belly is simmered with ginger and scallions reduces the fat in the finished dish. The pork is then simmered again in a fresh pot of water and sauce ingredients to season it. Give japanese buta no kakuni a try, and you might be pleasantly surprised at how a small, tender piece of braised pork belly brightens up the dinner table as an appetizer or side dish. A small piece is also a wonderful addition the next day in a japanese bento lunch. Special equipment: you will need a japanese-style drop lid or aluminum foil cut out in the shape of the large pot used to braise the pork.
