What is "Buta no Kakuni(Stewed pork cubes)"?
A stewed dish that originated in the Chinese cuisine of Dongpo pork. Pork belly is simmered for a long time to give it a soft texture that melts in the mouth and a rich flavor from the fat that has been infused into the braising liquid.
It goes well with both beer and rice, and is popular as "Kakuni-don" served on rice or "Kakuni Ramen" served on ramen noodles.
Benefits of ”Buta no Kakuni(Stewed pork cubes)”
The B vitamins in pork cubes have the important function of supporting enzymes necessary for the breakdown and metabolism of carbohydrates, fats, and proteins, the three major nutrients essential for generating energy, as coenzymes, and are said to help prevent fatigue caused by lack of energy.
Collagen
Collagen contained in pork cubes is one of the three major nutrients that make up the human body.
It is a type of protein that strengthens bones, moisturizes skin, builds muscles, and strengthens joints. It is said that about 5,000 mg to 10,000 mg per day is necessary to feel the effects of health and beauty, but the amount an adult woman takes in her daily diet is said to be about 2,000 mg.
It is recommended to take vitamin C together.
Vitamin C is necessary for the production of amino acids that make up collagen, so taking vitamin C together with collagen is said to be more beneficial for beauty and health.
Pork Fat
Fatty acids such as oleic acid and stearic acid are nutrients contained in the fat of stewed pork cubes. Oleic acid (unsaturated fatty acid) is effective in preventing lifestyle-related diseases such as lowering cholesterol levels and in beautifying the skin by improving rough skin. Stearic acid (saturated fatty acid) is believed to increase good cholesterol. It is also said to be important to take a good balance of fatty acids to make the body less tired.
The sweet and spicy meltingly tender pork is very tasty.
Tender, juicy and delicious after slow cooking over low heat.
It takes time, but the goodness is worth it.
Gas stove cooking
Buta no Kakuni(Stewed pork cubes)
Material/ Serves 2
I recommend making a lot of it because it is delicious and disappears quickly.
Preparatory boiling
About 300g
Blocked pork ribs
50ml
Sake
One piece
Ginger
Seasoning
About 500ml
Water
2tbsp
Sugar
1tbsp
Sake
2tbsp
Mirin
4tbsp
Soy sauce
Toppings
Any quantity you like
Boiled egg
recommend
Kikkoman Smooth Aromatic Soy Sauce, 6.8 Fl Oz
Eden Foods Mirin, Rice Cooking Wine, 10.1 FL oz - 300ml
Step1.Pre-boil pork.
Slice the ginger.
Cut the pork belly into large pieces.
Put pork belly, sake, sliced ginger and plenty of water in a pot.
Cover with aluminum foil.
Cover and bring to a boil over high heat.
Once boiling, simmer over low heat for 90 minutes.
After simmering for 90 minutes, let cool to room temperature and place in the refrigerator overnight.
Step2.It is seasoned and simmered..
The next morning, remove the oil that has hardened white on the surface.
Remove the broth and ginger.
In a small pot, add the cut pork belly, 500 ml water, sugar, mirin, soy sauce, and sake.
Cover with a paper towel and put a medium lid.
Cover and simmer over low heat for 90 minutes.
Step3.Serve.
Turn off the heat and add boiled eggs to the pot to soak up the flavor.
Allow to cool.
(The flavor will soak in as it cools.)
Serve the pork belly tender, being careful not to tear it.
Finish
Reheat and serve just before eating.
If you fail to cook
If you fail in cooking and produce food that does not taste good, it is okay.
light in taste.
Cause
・There was too little seasoning.
Countermeasures
・Add soy sauce to taste.
The taste is too strong.
Cause
・Too many seasoning.
Countermeasures
・Eat it with a lot of flavor.
This post may contain affiliate links. Please read my disclosure policy for details. As an Amazon Associate, Google Adsense,I earn from qualifying purchases.
Related page
- Basic Japanese Curry
- Easy and tasty way to make curry udon noodles.
- Ginger-grilled pork
- Champon, a healthier noodle dish than ramen
- Nikujyaga(Meat and potato stew)
- Grilled eggplant with shigi-yaki
- Pickled chives in soy sauce
- Sauce Yakisoba (Japanese Stir Fry Noodles)
- Minced Chicken Meat Patties
- Teriyaki chicken
- Tandoori Chicken Style
- Simmered Chicken with Refreshment
- Braised Sweet Potato Vine
- Sweet potato leaves with konbu
- Fried tofu with noodle soup
- Stir-fried Chinese chive and egg
- Chiffon Cake with Soy Pulp
- White stew (cream stew)
- Grilled mackerel
- Meuniere of Salmon
- Boneless Roasted Chicken
- Kaki Fry (fried oysters)
- Yakiniku Teisyoku (set meal with grilled meat)
- Okonomiyaki(Japanese pancake/Japanese pizza)
- Hamburg steak