Cooking at Home
Buta No Kakuni (Japanese Braised Pork Belly)


  • 450g Pork Belly, sliced into 2 cm chunks
  • 1 brown onion, sliced
  • 1 carrot, sliced
  • 1 stalk celery, sliced
  • 1 bok choy, sliced
  • 1 gai lan, sliced
  • 1 tbsp. Kikkoman Naturally Brewed Soy Sauce
  • 1/2 cup mirin
  • 1 litre chicken stock
  • 2 large knob ginger, sliced
  • 4 spring onions, chopped
  • 2 eggs, hard boiled

Kikkoman sauce used in this recipe

2hrs 20min
Cook time
Prep time

Buta No Kakuni (Japanese Braised Pork Belly)


  1. Season pork with salt and pepper.
  2. Heat a little oil in a frying pan. Cook pork on both sides for about 5 minutes and remove any excess oil with a paper towel once fully cooked through.
  3. Fill a saucepan with stock. Add the cooked pork cubes with the onion, carrot, celery, mirin, soy sauce, half the ginger and spring onion.
  4. Place over a high heat until the water boils, then decrease to a medium heat and allow it to simmer for approximately 1 1/2 to two hours or until pork is tender.
  5. Add the bok choy, gai lan, the eggs, the remaining spring onions and ginger.
  6. Cook until greens are cooked.
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