buta no kakuni, aka japanese style braised pork

this japanese braised pork dish is originated/inspired by the chinese dongpo pork dish.  tender and delicious, the pork belly (or pork shoulder/butt, which i personally like using for this recipe) is braised for a few hours in a yummy broth of soy sauce, mirin, sake, ginger, garlic and star anise.  the outcome is an amazing dish that melts in your mouth.  very easy to make (just takes a little time)...and perfect with a hot bowl of rice :)

ingredients:

- 2 pounds pork butt or pork belly (skinless)

- 1 japanese white radish (aka daikon), sliced into 1-inch rounds then halved

- 2 tablespoons brown sugar

- 1 cup water

- 1/2 cup mirin

- 1/2 cup sake

- 1/2 cup soy sauce

- 1 teaspoon salt

- a thumb-sized piece of ginger, peeled and sliced into thick rounds

- 3 garlic cloves, smashed

- 1 piece of star anise

- 1 stalk of green onion, thinly sliced

directions:

- cut the pork belly or pork butt into large chunks

- heat a medium dutch oven or pot over medium-high heat

- add pork and brown all sides

- once browned, push pork chunks to one side of the pan; add sugar to the other side of the pan and caramelize

- stir and combine the carmelized sugar with the pork

- add the water, mirin, sake, soy sauce, salt, ginger, garlic, star anise and daikon slices

- cover and bring to a boil, then lower the heat to super low and simmer for 3-4 hours

- check the pot every hour or so to gently stir and to make sure there is enough braising liquid (ingredients should be submerged); add water if needed

- after about 3-4 hours, check the flavorings and add soy sauce if needed

- once done, sprinkle the green onion slices on top and serve with warm white rice.  enjoy!

xoxo,

kara