Buta No Kakuni

Inspired by a delicious Japanese-style tapas dinner at Guu Izakaya weeks ago, I hunted high and low to find a recipe for Buta No Kakuni, a braised pork belly dish that is widely popular in Japan and China.

Little did I know that my family holds a treasured recipe of this warming stew, handed down from my grandmother (who passed away last August). Here is my granny's version, taking cues from both Japanese and Chinese influences. It is believed that my "amah" took this recipe with her when she fled Communist China for the then Japanese-occupied Philippines. She honed her skills in her tiny home kitchen, gathering inspiration from her native China, and from the remnants of World War II Japan in her adopted homeland, the Philippines. She cooked with pride and perseverance - rightly so, as she raised and fed 11 kids on her own (my grandfather died at a very young age, leaving my grandmother a widow with 9 kids of their own + 2 stepchildren)! The general rule with this dish is, 'a little goes a long way'. Do not say I didn't warn you: this is artery-clogging goodness!

Buta No Kakuni / Japanese-Style Braised Pork Belly a la Amah

1 lb pork belly
1 stalk leek, roughly chopped
3 cloves garlic, minced
1 piece fresh ginger (1 inch), sliced
2 tablespoons brown sugar
1/2 teaspoon Chinese five spice powder
4 pieces star anise
4 tablespoons soy sauce
4 tablespoons Japanese Sake or Chinese white wine
1 teaspoon white miso paste
2 cups water
spring onions for garnish
salt and pepper

Cut the pork into cubes about 2 inches each and season with salt and pepper. Heat a heavy-bottom pot and sauté pork belly cubes until brown without any added oil (the pork fat will release oil).

When the meat is brown, set aside. Caramelize brown sugar in the rendered pork fat, about 1 - 2 minutes, adding the Chinese five spice powder at the end. Toss the meat back in the pot to coat with the sugar-and-five-spice mixture.

Add the rest of the ingredients to the pot: leek, garlic, ginger, star anise, soy sauce, sake, miso paste, and water. Bring to a slow simmer for 2-3 hours until meat is fork-tender, turning occasionally. If water or liquid level becomes too low, prepare the sauce mixture as above with same ingredients and measurements, then add to the pot.

Serve pork belly with hot white rice. Drizzle some meat sauce on top and sprinkle with spring onions.