Wood Fired Buta no Kakuni

Experience the rich and comforting flavours of Japanese cuisine with our Wood-Fired Buta no Kakuni recipe. Tender pork belly simmered to perfection in a sweet and savoury soy sauce-based broth, infused with aromatics and spices. Cooked slowly in a wood-fired oven, this dish boasts a melt-in-your-mouth texture and irresistible umami taste. Suitable for all skill levels and dietary preferences, it's a hearty and satisfying meal that pairs perfectly with steamed rice and pickled vegetables.

Ingredients

- 2 pounds pork belly, cut into large chunks
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 1/4 cup brown sugar
- 2 cloves garlic, smashed
- 1-inch piece ginger, sliced
- 2 green onions, cut into large pieces
- 2 cups water
- 2 dried shiitake mushrooms
- 2 bay leaves

Recipe

1. Preheat your wood-fired oven to around 275°F (135°C).
2. In a large pot or Dutch oven, combine soy sauce, mirin, sake, brown sugar, smashed garlic cloves, sliced ginger, green onions, water, dried shiitake mushrooms, and bay leaves.
3. Add the pork belly chunks to the pot, ensuring they are fully submerged in the liquid.
4. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for about 2-3 hours, or until the pork belly is tender and easily pierced with a fork. Stir occasionally and skim off any foam or impurities that rise to the surface.
5. Once the pork belly is tender, remove it from the pot and transfer it to a cutting board. Let it cool slightly before slicing it into smaller pieces.
6. Return the sliced pork belly to the pot and continue to simmer for another 30 minutes to allow the flavours to further develop and the sauce to thicken slightly.
7. Remove the pot from the heat and discard the ginger slices, green onions, shiitake mushrooms, and bay leaves.
8. Serve the wood-fired buta no kakuni hot, alongside steamed rice and pickled vegetables.

Duration to Cook: Approximately 2.5-3.5 hours.

Chef Skill Level: Intermediate

Vegan: No

Vegetarian: No

Gluten-Free: Yes

Serving Suggestion

Serve the wood-fired buta no kakuni hot, accompanied by steamed rice and pickled vegetables for a traditional Japanese meal. Garnish with chopped green onions or sesame seeds for added flavor and visual appeal. Enjoy the tender and flavorful pork belly with its rich soy sauce-based broth, infused with the essence of wood-fired cooking.