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easy Indonesian recipes

Buta Kaku Ni - Braised Pork Nagasaki Style

Buta kaku ni (豚角煮) is one of the best way to enjoy pork belly. You may think that pork belly always yield oily dish, but with boiling, most of the fat and oil would have been washed away. The end result is a pork belly dish that is flavorful and almost melt in your mouth.

Buta Kaku Ni - Braised Pork Nagasaki Style

Buta Kaku Ni - Braised Pork Nagasaki Style

Buta Kaku Ni - Braised Pork Nagasaki Style



Prep Time: 15 mins

Cook Time: 2 hours

Total Time: 2 hours 15 mins

Serves: 4


  • 3 tablespoon oil
  • 600 gram pork belly, cut into 2 inch cubes
  • 50 gram ginger, thinly sliced
  • 4 shallots (or 12 pearl onions)
  • 4 tablespoon green peas, parboiled
  • Sauce
  • 400 ml dashi stock (or 400 ml water + 1 teaspoon bonito flavored dashi seasoning)
  • 200 ml sake
  • 3 tablespoon sugar
  • 50 ml mirin
  • 100 ml soy sauce


  1. Heat oil in a skillet, and brown pork belly evenly. Set aside.
  2. Boil the pork in ample boiling water for one hour. Drain and set aside.
  3. Arrange pork neatly in a skillet with ginger, dashi stock, and sake. Cover, and cook over medium heat for 15 minutes. Add the remaining sauce ingredients, then cook over low heat for 30 minutes.
  4. Add shallots (or pearl onions) and simmer for about 3 minutes. Sprinkle with green peas.
  5. Turn off heat, transfer to serving bowl and serve with steamed white rice

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