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

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, pork kakuni (simmered pork belly). It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Pork Kakuni (Simmered Pork Belly) is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Pork Kakuni (Simmered Pork Belly) is something which I have loved my entire life. They’re fine and they look wonderful.

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 get started with this recipe, we must prepare a few components. You can have 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. Get 2 stalks' worth Japanese leek (green part)
  4. Get 100 ml Sake
  5. Prepare 3 tbsp Sugar
  6. Take 3 tbsp Soy sauce
  7. Make ready 1 Japanese leek (the white portion, shredded for the topping)
  8. Make ready 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 this up for this special food pork kakuni (simmered pork belly) recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!