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Kakuni
Kakuni
Kakuni is a delicious Japanese dish made of tender, braised pork belly. The pork is simmered in a flavorful broth with soy sauce, sugar, ginger, and other seasonings until it becomes incredibly soft and melt-in-your-mouth tender. It's often enjoyed as a filling for steamed buns or served over rice with some of the broth.
Ingredients
Method
- In a large pot, heat the vegetable oil over medium heat. Add the pork belly cubes and brown them on all sides until they develop a nice caramelized color.
- Once the pork is browned, add the soy sauce, mirin, sake, sugar, water, ginger, garlic, and half of the chopped green onions to the pot. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Simmer for about 2.5 to 3 hours, or until the pork becomes tender and easily falls apart when pierced with a fork.
- Once the pork is tender, remove it from the pot and set it aside. Skim off any excess fat from the broth and discard the ginger and garlic.
- Increase the heat to medium-high and let the broth simmer for another 15-20 minutes, or until it reduces and thickens slightly.
- While the broth is reducing, cut the pork belly into smaller pieces if desired. Return the pork to the pot and simmer for an additional 5 minutes to allow the flavors to meld.
- Serve the Kakuni hot over steamed rice, garnished with the remaining chopped green onions. You can also enjoy it as a filling for steamed buns or alongside some pickled vegetables for a complete meal.
Nutrition
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