Pork Kakuni Recipe (Japanese Braised Pork Belly)

By No Recipes · 180 min

Ingredients

Instructions

1. Bring a large heavy pot of water to a full boil, add the pork belly, cover and reduce to a gentle simmer. Cook 30 minutes.
2. Remove the pork and let it cool enough to handle. Save 2 to 3 cups of the boiling liquid, then drain and wash the pot.
3. Cut the pork into about 2½-inch cubes and arrange them in the clean pot. Add the ginger, garlic, 2 cups dashi, 1/2 cup sake, 4 tablespoons soy sauce and 3 tablespoons dark brown sugar. Add some of the reserved liquid if needed so the pork is fully submerged.
4. Bring to a full boil over high heat and skim off any foam.
5. Reduce to a gentle simmer, cover with the lid slightly ajar, and braise 1½ to 2 hours, until a fork pierces the pork easily. Cooking time varies with the cut.
6. Transfer the pork to a storage container. Skim as much fat as possible from the braising liquid, strain it through a fine sieve over the pork.
7. When cooled to room temperature, add the 6 peeled soft-boiled eggs. Cover and refrigerate overnight.
8. To serve, transfer the pork and its liquid (which may have gelled) to a pan and reheat over medium heat, turning the cubes occasionally until warmed through. Then turn to high heat and boil until the sauce thickens. Roll the cubes in the sauce to glaze, and add the eggs at the end to reheat lightly.

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GarlicEggGingerBrown sugarPork belly