Buta no Kakuni with Rice and Steamed Broccoli Braised Pork Belly with Rice and Broccoli

Cut the pork belly into 4 cm cubes. Bring a large pot of water to a boil over high heat, then blanch the pork cubes for 3 minutes. Drain and rinse under cold water to remove impurities.

In a clean pot, combine 300 ml water, soy sauce, mirin, sake, sugar, sliced ginger, and smashed garlic cloves. Bring to a boil over medium-high heat.

Add the blanched pork belly to the pot, reduce heat to low, and cover with a drop lid or foil. Simmer gently for 30–35 minutes until the pork is fork-tender and the sauce has reduced by half, turning the pork once halfway through.

While the pork simmers, rinse the rice in a fine-mesh strainer until the water runs clear. Cook the rice in a rice cooker or a covered pot with 240 ml water for 15–20 minutes until tender.

Cut the broccoli into small florets. Steam in a steamer basket over boiling water for 3–4 minutes until bright green and tender-crisp.

Remove the pork from the braising liquid and let rest for 2 minutes. Slice each cube in half if desired. Serve the pork over a bowl of rice, drizzle with the braising sauce, and place steamed broccoli on the side.