Thursday, June 14, 2007

Japanese Pork Simmered Stew - Buta no Kakuni

This is almost like the canned Ma Ling Stewed Pork Leg because of the preparation. The pork belly is simmered till tender with just the right seasoning. I did a five step process - marinade, steam, fry, boiling and then slow cooking the pork belly. It was really good although I think the pork could use a little more frying to give the meat an even more smokey flavor.

Marinade pork belly over night
0.5 kg piece of Pork Belly
Cut a 3 inch piece of Daikon and grate it
1/2 Cup Sake
1/2 Cup Mirin
1/3 Cup Soy Sauce

Steam the marinated pork belly till cooked

Cool the meat and fry the pork belly pieces till the skin is like crackling

Simmer about an hour, cool and skim off fat
2 stalks of leek cut into 3 inch lengths
Remaining piece of Daikon
Add-in the juices from the marinade
1/2 Cup Sake
1/2 Cup Mirin
1/3 Cup Soy Sauce
1/2 Cup Water

Slow cooking
I left mine in the fridge till the next day and placed it in the crock pot to finish.

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