豚の角煮 （ぶたのかくに / Buta no Kakuni）
Braised pork belly
A dish of pork belly simmered in soy sauce, sugar, and sake until tender. The fat becomes soft and rich, creating a melt-in-the-mouth texture. While little known in the West, it is a beloved dish in Japanese homes and izakaya.
When / How to Eat
Served hot as a main dish, often with rice or as a bar snack. Frequently paired with boiled eggs.
Cultural Background
Popular in regions with pork-centered cuisine such as Nagasaki and Okinawa. Believed to be influenced by Chinese Dongpo pork.
Cautions
The high fat content might be heavy for some people.