Japanese Braised Pork Belly (buta no kakuni)

Similar to the French pot-au-feu, the pork and vegetables that make up the buta no kakuni are cooked slowly in a slightly sweet broth made of soy sauce and dashi. This dish will certainly warm you up during the cold winter season. 


6 servings

Preparation Time

20 minutes

Cooking Time

4 hours

Level of Difficulty




1 kg

Pork belly

500 g 






25 g 


Star anise

Garlic cloves

1 litre

Dashi broth 

1 cup


2 tablespoons


3 tablespoons

Brown sugar 

5 tablespoons

Dark soy sauce - Haizakura



  1. Cut the pork into 1-inch cubes.
  2. Coarsely slice the ginger. 
  3. Peel the galic cloves.
  4. Peel the daikon and cut into 1-inch thick slices.
  5. Wash the leeks and cut into into 3-inch-long slices. The green section of the leeks will be added at the beginning of cooking while the white section will be added towards the end of cooking.
  6. Heat a skillet over high heat with a drizzle of oil and brown each side of the pork cubes. After 10 minutes, rinse the pork in hot water to remove excess fat and dry with a paper towel.
  7. While the pork is cooking, plunge the eggs in a pot of boiling water for 7 minutes, peel and set aside.
  8. In a Dutch oven or an oven-proof pot, add the pork, eggs, daikon, garlic, ginger, star anise and the green section of the leeks. Then add the brown sugar, mirin, sake, dashi broth and Haizakura dark soy sauce.
  9. While you bring your pot to a boil, preheat your oven to 300°F.
  10. Put the pot in the oven and bake for 3 hours.
  11. Once the time has elapsed, add the white section of the leeks to the pot and cook for another hour.
  12. Serve the dish in a bowl with some broth, a dab of mustard for the meat, fresh green onions or leeks, and a serving of white rice.


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