Buta kakuni - Recipes - Food & Drink - The Independent I love the way the pork falls apart after bubbling for ages in the aromatic stock. In an izakaya you would get a small plate to share, but at home I like to make a large batch and serve it with a salad and some steamed rice. The mustard adds a kick at the end, contrasting nicely with the sweetness of the sauce. 1kg/2lb pork belly, cut into 7-8cm cubes 2½ tbsp soft dark-brown sugar 1 leek, sliced 1½ tbsp chopped ginger 2 garlic cloves, chopped 1 star anise 1 cinnamon stick 4 tbsp soy sauce 4 tbsp mirin 150ml/¼ pint sake 2 sliced spring onions English mustard Heat a large, heavy-based saucepan over a medium heat. Add the pork and brown it on all sides. Don't worry about adding any oil to the pan - the fat from the pork will start rendering as you brown it. When the meat is browned, add the sugar and stir to coat the pork. Cook stirring for 1 to 2 minutes then add the remaining ingredients and enough water to cover the meat. Bring to the boil, then simmer very gently for about 3 hours, turning occasionally and adding more water if needed, until the pork is meltingly tender. Strain, collecting the sauce into a separate pan, then boil down the sauce until thick and syrupy. Serve the pork pieces with some sauce and a scattering of spring onions. As you eat, add a little mustard to the sauce, if you like.