Pork Belly Don

Name: Pork Belly Don (Buta Kakuni Don)
Yield: Serves 2–3
Cuisine: Japanese
Ingredients: Koikuchi soy sauce 4 Tbsp; Johakuto sugar 2–3 Tbsp; Mirin 1½ Tbsp; Sake 6 Tbsp; Water 750 ml (24 fl oz / 3 cups); Old ginger slices 4; Steamed rice 400 g (14 oz); Grain vinegar (kokumotsu su) 2 tsp; Japanese leek 10-cm (4-in) length, green part only; Hardboiled eggs 2–3, peeled; Japanese mustard (karashi) to taste; Shredded Japanese leek 1 stalk, white part only, for garnishing; Pork belly 450 g (1 lb); Vegetable oil for pan-frying; Blanched spinach or chye sim for garnishing

Buta Kakuni Don

Preparation info

Serves
2–3

Difficulty
Easy

Appears in

Donburi

By Aki Watanabe

Published 2022

About

This satisfying rice bowl is made with simmered pork belly, which tastes great with ramen too. Simmered pork can keep well in the freezer, so you can prepare a lot at a time. Cook eggs in gravy so that they absorb the flavours.

Ingredients

Vegetable oil for pan-frying
Pork belly 450 g (1 lb)
Old ginger slices <

Asia
Japan
Lunch
Main course

Method

Heat oil in a pan. Brown all sides of pork belly, then place in a pressure cooker.
Add ginger and leek. Fill with just enough water to immerse the pork. Close lid and lock it. Bring to a boil over high heat. When pressure has built up, lower to medium heat. Leave to simmer for 30–40 minutes before turning off the heat. When pressure cooker has cooled, open the lid