Buta No Kakuni

Summary

Ingredients

• 1 kg boneless pork belly
• 100 ml soy sauce
• 100 ml mirin
• 100 ml sake
• 2 tablespoon fish sauce
• 3 tablespoon sugar
• 3 cloves garlic
• 6 cm ginger root
• 3 spring onion (s)

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Instructions

1. First the pork belly, ideally it should have layers of fat and meat of equal thickness, cut into cubes approx. 3 cm. You can prepare the belly in the same way with or without the rind.
2. First place the cubes with the fat side down in a hot pan and fry them vigorously. Since some of the fat dissolves immediately, you don`t need any additional fat. Then fry on the other side and remove from the pan.
3. Mix the mirin, sake, soy sauce, sugar and a little fish sauce. Peel and slice the garlic and ginger, coarsely chop the spring onions.
4. Vacuum everything together with the pork belly cubes and let them steep in the sous vide cooker for 36 hours at 64 degrees. Of course, it is also much faster if you choose a higher temperature, but then the fat is not so ideally transformed into a pure, tender melt.
5. When the cooking time is over, take the meat cubes out of the cooking bags and keep them warm in the oven at 65 ° C. Let the cooking liquid reduce again until it starts to become thick. To serve, cover the pork belly pieces thinly with the very aromatic sauce.
6. Buta no Kakuni simply means gently cooked pork belly cubes from Japanese. The variations of this dish consist in particular in the marinade / cooking liquid and the cooking time. Because of the slow cooking that is aimed for, the recipe is particularly suitable for the Sous-Vide cooker.

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