Pork Kakuni (Simmered Pork Belly)
Pork Kakuni (Simmered Pork Belly)

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, pork kakuni (simmered pork belly). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

If you love pork, you must try this kakuni (角煮, simmered pork belly). The pork is cooked slowly so it is tender and it has a lovely sweet soy sauce flavour So the name kakuni does not imply or mean "pork" but if you say kakuni, it has to be made with pork belly. Pork belly has a lot of fat but that's.

Pork Kakuni (Simmered Pork Belly) is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Pork Kakuni (Simmered Pork Belly) is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook pork kakuni (simmered pork belly) using 8 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Pork Kakuni (Simmered Pork Belly):
  1. Prepare 600 grams Pork belly block
  2. Get 1 thumbtip's worth Ginger
  3. Take 2 stalks' worth Japanese leek (green part)
  4. Get 100 ml Sake
  5. Prepare 3 tbsp Sugar
  6. Get 3 tbsp Soy sauce
  7. Make ready 1 Japanese leek (the white portion, shredded for the topping)
  8. Prepare 1 Japanese mustard (as desired)

Braised in an incredible Throwing some pork belly in a pot and letting it simmer on low for a couple hours just doesn't take Kakuni is a classic Japanese braised pork belly dish. It is typically slow cooked until tender and. Kakuni is a southern Japanese dish that's made by simmering cubes of pork belly in aromatics and seasonings until it's melt-in-your-mouth tender. My version uses a mild braising liquid that makes this Kakuni perfect for using as a topping for ramen, udon, rice, and even sandwiches.

Instructions to make Pork Kakuni (Simmered Pork Belly):
  1. Wash the Japanese leek. Peel the ginger and thinly slice it.
  2. Cut the pork into large pieces (about 7-8 cm cubes).
  3. Heat a small amount of vegetable oil in a frying pan, and brown the pork all over.
  4. Discard the fat, and transfer the pork into a pot. Add the sake and 800 ml of water, and turn on the heat. When it starts to boil, skim off the scum. Add the ginger and green part of the leeks. Cover with a lid and simmer for 1.5 hours over low heat.
  5. Turn off the heat, and remove the ginger and the leek. Once cooled, leave it in the fridge for overnight.
  6. Remove the fat on the surface the next day.
  7. Add the sugar and turn on the heat. When it starts to boil, cover with the lid, and simmer for 30 minutes over low heat.
  8. Add the soy sauce and continue simmering for about 10 minutes.
  9. Serve topped with julienned Japanese leek (the white portion) and Japanese mustard.
  10. The fat from Step 6 is lard flavored with the pork meat, ginger, and Japanese leek. You can use it for gyoza dumplings or stir-fries.

If you love pork, you must try this kakuni (角煮, simmered pork belly). The pork is so tender with lovely sweet soy sauce flavour. This Pork Kakuni, braised pork is perfect for those who are concerned about the amount of fat. Let's simmer the pork with the condiments. Arrange the pork cubes on the bottom of the heavy pot.

So that’s going to wrap this up for this special food pork kakuni (simmered pork belly) recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!