buta no kakuni

The picture in the recipe book was luscious...the pork had a nice sear to it and the sauce was nicely caramelized.

I tried this the other night but didn't follow the directions properly, so these came out a bit too oily.

Buta no kakuni (simmered pork cubes) : serves 2 : adapted from "Orange Page's Aki ni oishii kondate"

300 grams pork belly, sliced to 1.5 centimeter pieces
1/2 clove of garlic
2 thin slices of ginger
1 chili pepper (whole)
1.5 cups water + 2 cups
1.5 tablespoons sake (rice wine)
1.5 tablespoons sugar
1.5 tablespoons shoyu (soy sauce)

In a non-stick pan, brown pork pieces
Add 2 cups of water, bring to a boil then drain (this is to lessen the fat)
In a pot, add the pork, garlic, ginger, chili, sake, sugar, shoyu and 1.5 cups water.
Bring to a boil then turn down heat to a simmer.
Simmer for 40-60 minutes or until liquid reduces to half.

NOTES: I didn't add the 2 cups of water, which is why mine turned out oily.
I would definitely make this one again, making sure to add the water.

It's Friday, we're supposed to have -2C (28F) weather this weekend....hope you have a great weekend!