Buta Kakuni Don (Slow-Braised Pork Belly Rice Bowl)
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Ingredients
- 700 g pork belly slices
- 4 spring onions
- 20 g fresh ginger, sliced
- 4 tbsp soy sauce
- 4 tbsp mirin
- 2 tbsp sake or dry sherry
- 2 tbsp caster sugar
- 2 eggs
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 1090 kcal
- Protein
- 34.9 g
- Carbohydrate
- 75.7 g
- of which sugars
- 13.4 g
- Fat
- 69.9 g
- of which saturates
- 24.7 g
- Fibre
- 1.7 g
- Salt
- 2.91 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the pork belly into large chunks and put in a pan with the ginger. Cover with water, bring to the boil and simmer for 10 minutes, then drain and rinse to remove scum.
- 2
Boil the eggs for 7 minutes, then cool under cold water and peel.
- 3
Return the pork to a clean pan with 2 of the spring onions, the soy sauce, mirin, sake, caster sugar and enough water to cover.
- 4
Bring to a gentle simmer, cover with a lid slightly ajar and cook on a low heat for 60-70 minutes, topping up water if it runs low, until the pork is so tender it falls apart with a spoon and no pink remains.
- 5
Uncover and simmer for a final 10 minutes to reduce the sauce until syrupy, adding the peeled eggs for the last 10 minutes to take on some colour.
- 6
Cook the sushi rice according to the pack.
- 7
Divide the rice between four bowls, top with the braised pork, a halved egg and a drizzle of the reduced sauce, and scatter with the remaining spring onions, sliced.
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