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braised pork with soy sauce

  • Serves: 4
  • Calories: 774 kcal
  • Total Time: 2 h 15 m
    • Prep: 5 m
    • Cook: 2 h 10 m
  • Japanese: Buta no kakuni
Braised Pork with Soy Sauce


  • 600 g boneless belly pork
  • 45 g green part of long green onions
  • or leeks
  • 30 g ginger
  • 1 tablespoon salad oil
  • 240 ml sake or white wine
  • 3 tablespoons sugar
  • 3 tablespoons soy sauce
  • 1 liter water
Step 1

step 1:

Cut the pork into 5 cm wide pieces.

Step 2

step 2:

Heat the salad oil in a frying pan and sear the pork on medium heat until the surface color changes to brown.

Step 3

step 3:

Pour the water into a pot. Bring to a boil. Add the long green onions (or leeks), ginger and pork. Simmer for 60 minutes on low heat. Remove the pork and drain. Discard the long green onions (or leeks) and ginger.

Step 4

step 4:

Pour the sake (or white wine) into the pot. Add the sugar and soy sauce. Bring to a boil. Add the pork and simmer for another 60 minutes on low heat. Remove the pork.

Buta no kakuni

Place the pork in a dish. Pour some of the broth from the pan over the pork.


Searing belly pork and simmering it for a long time removes a lot of the pork lard and leaves collagen. The pork becomes very soft. The combination of the soft pork and sweetened soy sauce taste is delicious.


Int'l. recipes with a Japanese twist