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. soy sauce
½ cup mirin
1 litre chicken stock
2 large knob ginger, sliced
4 spring onions, chopped
2 eggs, hard boiled



Season pork with salt and pepper.

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.

Fill a saucepan with stock.

Add the cooked pork cubes with the onion, carrot, celery, mirin, soy sauce, half the ginger and spring onion.

Place over a high heat until the water boils, then decrease to a medium heat and allow it to simmer for approximately 1 ½ to two hours or until pork is tender.

Add the bok choy, gai lan, the eggs, the remaining spring onions and ginger.

Cook for 1 or until greens are cooked