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Yakibuta from Japan
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Yakibuta from Japan


It is a flat easy to enjoy even for those not accustomed to Japanese taste. In addition, the preparation is very simple. Try and enjoy! This recipe is especially recommended for both fans of Japanese cuisine for beginners.

- 1 or 2 pieces of pork belly nature * read section 1 under preparation.

- 2 cloves garlic

- Ginger (same volume as the garlic)

- 2 leeks (green part only)

- Soy sauce (more than 500ml in case)

- 1 bottle of white wine

- Wire Kitchen


1. Tying pork. (if one side is too thin in relation to the other 2 pieces ensembre tie as shown below against.) Rub meat on garlic and crushed ginger. Pour soy sauce on top, let stand 20min. 2. Heat the oil in a skillet. Enter and brown the roast on all sides. Put the meat in a saucepan with the green of leeks and white wine to cover three quarters of roast. Bring to a boil over high heat.

3. When the bottom end of cooking, add soy sauce until the roast is completely covered. Bring to boil again, then lower the heat after the second boil. Simmer uncovered over medium heat. Sometimes return the roast to properly cook all sides. 4. When only one centimeter of the bottom of cooking, remove the roast before it burns the bottom and go for the sauce.

Serve with salad, cucumber, leeks etc. The bottom of cooking can be served either directly or by mixing it with mayonnaise. (1 / 2 CC substantive cooking mayonnaise 1 CS)

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