Sono at Portside is one of the best places to visit in Brisbane to get your sashimi fix. My partner and I have been there quite a few times and tried lots of little meals with the gyoza, karaage, sushi and sashimi always being fabulous and never a let down.
One highlight from our recent visit was the Buta Kakuni which is the slow cooked pork belly. This morsel of pork in a divine sauce was amazing. The pork fell away at the fork and was truly very beautiful. The chefs at Sono Restaurant have been very lovely and provided me with the recipe, which has been slightly amended so you can try it to at home. I hope you enjoy.
Ingredients (serves 2):
400g pork belly (cut into 3-4cm pieces)
2 sprigs of shallots (extra sprig for garnish)
30-40 grams whole fresh ginger
20cm piece of white radish (cut into 3-4cm pieces)
450ml water (plus extra water for second cooking stage)
70ml dark Japanese soy sauce (Kikkoman sauce suitable for this dish)
100ml cooking sake
20ml mirin (sweet rice wine)
3tblsp brown sugar
Stage One: pan-fry and seal pork pieces in a hot frying pan
Stage Two: place sealed pork pieces in sauce pan with ginger, shallots and extra water – enough to cover pork by 2cm. Bring to boil, then turn heat back to a low setting and simmer for 1 hour. After 1 hour, drain off water mixture (you do not need to keep this). Clean out sauce pan.
Stage Three: place pork back in sauce pan with white radish pieces. Add the 450ml water, sake, sugar and mirin. Bring this up to the boil, then return to a low hear and simmer for approximately 30 mins. After 30 mins add soy sauce and honey, continue to simmer for an additional 30-40 mins (To check tenderness place a skewer through the pork and if the skewer goes through easily pork is ready). Garnish with finely chopped shallots.
*Thank you to Sono Restaurant for providing this recipe to be shared.
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