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

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, pork kakuni (simmered pork belly). One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Pork Kakuni (Simmered Pork Belly) is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Pork Kakuni (Simmered Pork Belly) is something that I’ve loved my entire life.

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.

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

The ingredients needed to make Pork Kakuni (Simmered Pork Belly):
  1. Prepare 600 grams Pork belly block
  2. Make ready 1 thumbtip's worth Ginger
  3. Get 2 stalks' worth Japanese leek (green part)
  4. Prepare 100 ml Sake
  5. Get 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)

Recipe by EZ Japanese Home Cooking with Taro ———— After many years: I'm doing a bad job in this video. The pork is then simmered again in a fresh pot of water and sauce ingredients to season it. Give Japanese buta no kakuni a try, and you might be pleasantly surprised at how a small, tender piece of braised pork belly brightens up the dinner table as an appetizer or side dish. Kakuni (角煮) is a Japanese braised pork dish which literally means "square simmered".

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.

Kakuni is a popular regional product (meibutsu) of Kyushu, particularly Nagasaki. The origin of this dish is most likely Chinese, making it a form of Japanese Chinese cuisine, and it is similar to Dongpo pork. 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. This Kakuni, or Japanese Pork Belly, is one of the best things ever.

So that’s going to wrap it up for this exceptional food pork kakuni (simmered pork belly) recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!