Classic Recipe for Japanese Braised Pork Belly (Buta No Kakuni)

Gather the ingredients. The Spruce / Cara Cormack In a large skillet, heat the canola oil over medium heat. Sear the pork for a few minutes on both sides to help eliminate some of the fat. The Spruce / Cara Cormack Remove the pork from the skillet and place it on paper towels to drain. The Spruce / Cara Cormack In a large pan, boil enough water so that the pork will be just submerged underwater. Add the pork, thinly sliced ginger, and chopped green onions (negi). The Spruce / Cara Cormack Cover the pot and reduce heat to low. Simmer the pork for about 2 hours, or until the meat is tender. The Spruce / Cara Cormack Drain the pork and cut into 1 1/2-inch thick blocks. The Spruce / Cara Cormack In a large pot, add 2 cups of water, sake, soy sauce, mirin, and sugar and bring to a boil over medium heat. The Spruce / Cara Cormack Add the cooked pork to the sauce and turn the heat down to low. The Spruce / Cara Cormack Put a drop lid over the pork. The Spruce / Cara Cormack Simmer until the sauce is reduced and practically gone. Serve immediately. garnishing with additional green onions, if desired. Enjoy. The Spruce / Cara Cormack