Buta Kakuni (belly of pig in cubes) Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Buta Kakuni (belly of pig in cubes) Also known as Ton no Kakuni.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about Ton no Kakuni

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Origin and history of Buta Kakuni (barriga de porco em cubos refogada)

Kakuni buta is a typical dish of Japanese cuisine, originating in the Nagasaki region. Its history dates back to the Edo period (1603-1867), when trade with China and Korea brought culinary influences to Japan.

The dish consists of pieces of pork belly slowly cooked in an aromatic bouillon, usually made with soy sauce, sachet, sugar and other spices. The meat gets extremely soft and juicy, with a sweet and slightly salty taste.

Originally, the kakuni buta was a luxury dish, served only on special occasions. Over time, it became popular across the country and can be found in many Japanese restaurants around the world.

In addition to being a gastronomic delight, the buta kakuni also has cultural significance.In Japan, pork is considered a symbol of prosperity and good luck, and the dish is often served during festivals and celebrations.

Currently, there are variations of the kakuni buta, such as the use of different ingredients and cooking techniques.But its essence remains the same: a dish rich in taste and tradition, which represents the fusion of culinary influences and the importance of pork in Japanese culture.

About the recipe

Name of the plate: Buta Kakuni (belly of pig in cubes)
Name of the dish in English: Buta kakuni (braised cubed pork belly)
Name of the plate in Japanese: 豚の角煮
Name of the Romanian dish: Ton no Kakuni

Information about preparation

Time to prepare: 20 minutes
Time of Cooking: 240 minutes
Difficulty: MEDIUM
It suits: 4 people
Occasions: Main meals, autumn, spring, winter

Ingredients – Ingredients

Check out the necessary and optional ingredients Buta Kakuni (belly of pig in cubes)It makes sense to improvise

1 kg of pig belly, unskinned, with skin
1 tablespoon vegetable oil
30g of ginger, sliced
10 cm of garlic
1 liter of water
400g white daikon (rabanet), peeled and cut into round slices of 3 cm thick
5cm x 5cm of sea algae
150 ml of soy sauce
50 ml of rice wine (shaoxing)
50 ml of Mirin
5 tablespoons of mascavo sugar
3 tablespoons of tamari soy sauce
800 ml of water
Mustard of Karashi (optional)
10 cups of sugar
2 stems of onion (onion), sliced fine and soaked in water

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Buta Kakuni (belly of pig in cubes). Follow the instructions below in the preparation mode or step by step.

Instructions:

Prepare the pork stomach:

Cut 1 kg of pork belly into cubes of 6 cm x 18 cm, so that they fit in your pot.

Cut the pig’s belly:

In a large stove, heat the oil on high fire and infuse the skin of pork cubes for a few minutes on each side.

Cook the pork stomach.

In a large pot, mix 1 liter of water with ginger and garlic. Add the pork cubes and cover the pot. Let it boil and then reduce the fire and cook for 1.5 hours. If you are using a pressure pot, cook for 30 minutes.

Cut the pork belly into large cubes:

Remove the pot from the fire and drain the liquid. Let the meat cool for 10 minutes and cut it into large cubes.

Add the temperatures to the warm:

In the same pan, add 400g of Daikon in round slices of 3 cm thick, 1 piece of kombu of 15 cm x 5 cm and a mixture of 50 ml of Shaoxing rice wine, 50 ml of mirin, 150 ml of soy sauce, 5 tablespoons of mascavo sugar, 3 tablespoons of tamarind sauce and 800 ml of water. Let boil. Add the pork cubes to the pan, tap and cook on low fire for 2 hours. If you are using a pressure pan, cook for 45 minutes.

Serve and enjoy:

Serve the pork cubes with the sauce, sugar beets, onions and mustard, if you prefer a more spicy dish.

Tips: