Lazy Weekends · Japanese
Crispy Pork Belly Kakuni Buns
Tender, slow-braised pork belly inside a pillowy steamed bun, balancing fatty satisfaction with a sharp ginger glaze.
Why This Works
The combination of sake and sugar creates a reductive glaze that breaks down the tough collagen in the pork belly, rendering it succulent while concentrating the savory flavors.
The Upgrade
Add a few thinly sliced scallions and a dash of seven-spice blend (shichimi) inside the bun.
Chef's Secret
Michelin TechniqueSlice the ginger into thin coins rather than mincing; this imparts flavor to the braise without clouding the final glaze.
Ingredients
Total time including resting: 45 min
Directions
Sear the pork belly strips in a hot pan until all sides are golden brown.
In a heavy pot, combine soy sauce, sake, sugar, and sliced ginger.
Add the seared pork to the pot and cover with enough water to submerge.
Simmer for 30 minutes until the pork is tender and the liquid has reduced to a thick glaze.
Steam the lotus buns according to package instructions.
Carefully remove the pork from the liquid and slice into thick, bite-sized pieces.
Fill each warm bun with a slice of pork and brush generously with the reduction.
Wine Pairing
Syrah
Red Wine
The BottleE. Guigal Crozes-Hermitage
A spicy, dark-fruited Syrah stands up to the ginger-glaze and fatty pork belly. Its white-pepper undertones harmonize with the intensity of the braised meat.
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Pickled Ginger and Carrots
The bright, acidic crunch of pickles is essential to balance the fatty pork belly.
Ingredients
Directions
Whisk rice vinegar, sugar, and salt in a bowl until dissolved.
Add julienned carrots and ginger to a glass jar.
Pour the brine over the vegetables until fully submerged.
Seal and refrigerate for 10 minutes before serving.
Side Dish
Sesame-Soy Bok Choy
Quickly sautéed greens add a clean element that prevents the meal from feeling too heavy.
Ingredients
Directions
Heat neutral oil in a large skillet over high heat.
Place bok choy cut-side down and sear until charred, about 2 minutes.
Add garlic and toss briefly until aromatic.
Deglaze with soy sauce and cover for 60 seconds to steam until tender-crisp.
Finish with sesame oil and a sprinkle of toasted sesame seeds.
Member Reviews
How did it turn out?
Rate this recipe
Decent flavor. Needed a bit more seasoning for my taste.