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Ahhhh pork belly, my second favourite meat of all time. It’s probably pork belly’s rich flavour and soft texture that’s got me so hooked. This time, I attempted to cook it braised, Japanese style. In other words, Buta No Kakuni – Japanese braised pork belly, simmered on low heat with soy sauce and dashi until it’s so tender that it melts in your mouth.

SOO GOOD. Simmering on low turns the meat to a texture almost buttery soft, complimented with the sauce’s salty and sweet flavours.

This recipe is super easy!! Top it off with a dash of shichimi togarashi for extra flavour.

You’re welcome.

Get the recipe here (and hit translate)!

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