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Don't miss this slow simmered Iberico pork belly if you're here!
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You've tasted good buta kakuni, whereby long hours of slow simmering renders the fats in the meat so that the flesh breaks up effortlessly, while the fats simply melts away. Now imagine all that, but with Iberico pork. Simply luscious!
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Not overly seasoned, no mustard is necessary but you may add that for an extra kick. Served with a perfectly cooked onsen egg as pictured.