kakuni (braised pork belly) directly translates to “cubed + simmered,” so you’re in for a chunky, juicy, slow-cooked meat dish that’s perfectly comforting for the colder weather.
looks are deceiving with dish; for such a sexy hunk of meat this bad boy requires no extra lifting in the kitchen. no chopping, mincing, whisking, etc.
just chuck those cubes into a pot with some not-so-secret ingredients you probably already have (or are easy to find!), let it simmer, and there you have it.
let that pork belly melt all over your mouth. could be you in just a few hours of minimal effort!
ingredients 材料
3lb or 1400g pork belly (cut in 2 in. thick slabs)
6 scallions (green portion only)
2 in. or 25g ginger, sliced
1 sweet onion, quartered
4 cloves garlic
150 ml soy sauce
100 ml cooking sake
4 soft-boiled eggs (8 min in a pot of boiling water)
directions 作り方
- in a large pot add pork belly, scallion, and sliced ginger
- add enough water to just cover the pork belly and heat until boiling, then cover and simmer on low heat for at least an hour (or 2!)
- after simmering for an hour, save 2.5 cups (~600 ml) of the pork broth/cooking water. discard the remaining cooking water (incl. scallions and ginger)
- take out pork belly and cut into 2~3 inch blocks
- return cut pork belly to pot and add the saved pork broth, along with onion, garlic, soy sauce, and cooking sake
- heat until boiling again, then cover and simmer on low heat for another hour (or 2!)
- stop the heat and add peeled soft boiled eggs in the pot and leave covered until cooled
