Kakuni Made Easy: Authentic Japanese Braised Pork Belly

By Just One Cookbook · 90 min

Ingredients

Instructions

1. Cut the green part of the Tokyo negi into 5 cm pieces and reserve the white part for garnish.
2. Slice half the ginger thinly for slow-cooking and keep the other half for braising.
3. Cut the pork belly into shorter blocks that will lie flat in the pot.
4. Heat a heavy skillet over medium-high, add ½ Tbsp neutral oil, then sear the pork fat side down, and brown all sides, about 2–3 minutes per side.
5. Place the seared pork in a large heavy pot in a single layer.
6. Add ¼ cup sake, enough water to cover the meat, the negi greens and half the ginger, and bring to a boil over medium heat.
7. Skim off the scum and fat, reduce to a gentle simmer, place a drop lid on the pork and cook uncovered for 3 hours, adding hot water as needed so the meat stays submerged.
8. Meanwhile, soft-boil the cold eggs for 6½–7 minutes, then cool in iced water and peel. Blanch the snap peas until tender, about 1½–2 minutes.
9. After 3 hours, remove the drop lid and check that the pork is tender. Remove the pork and, if desired, strain and reserve the stock, skimming fat.
10. Cut the pork into 2-inch pieces and arrange in a single layer in a medium heavy pot.
11. Add 2½ cups dashi, ¼ cup sake, ¼ cup mirin, ¼ cup sugar, the halved dried chili (optional) and the remaining ginger slices, and place the drop lid on top, uncovered.
12. Simmer on medium heat, then lower to low or medium-low to keep a gentle simmer for 30 minutes.
13. Add ¼ cup soy sauce, then the peeled eggs, and continue simmering uncovered for another 30 minutes, shaking the pot occasionally and keeping enough liquid.
14. Turn off the heat when braising is done. Serve the pork, eggs and snap peas, optionally topped with shiraga negi and shichimi togarashi.

Summarized from Just One Cookbook's video. Watch it for the details.

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