Food Articles

The Independent

Buta kakuni

November 17, 2012

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.

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