Pork Ribs(simmered) Kakuni

Name: Pork Ribs(simmered) Kakuni
Yield: 3 servings
Cuisine: American
Ingredients: 500-700gr Pork ribs; 3 tablespoons soy sauce; 3 tablespoons Sugar; 10-20gr ginger

Taro Saeki @cook_24310087

Japan

Japanese style simmered pork ribs. Kakuni is the same method, but uses pork belly without the bones.
Either cuts you use, you can do this same technique.
https://youtu.be/qa7GVnPC4-w

Taro Saeki @cook_24310087

Japan

Japanese style simmered pork ribs. Kakuni is the same method, but uses pork belly without the bones.
Either cuts you use, you can do this same technique.
https://youtu.be/qa7GVnPC4-w

Saved

Ingredients

Half day(but easy, lots of waiting time)

3 servings

500-700grPork ribs
3 tablespoonssoy sauce
3 tablespoonsSugar
10-20grginger

Saved

Steps

Half day(but easy, lots of waiting time)

1

Simmer pork in water for 40 minutes. Very low heat. Half a gallon water. (Approx 2 liters of water)
2

Tun off the heat, put lid on top and wait until the pot cools down. 3 hours or so.
3

Put ginger and sugar in and simmer in low heat for another 30 mins. Skim the liquid as you cook.
4

Add soy sauce and simmer for another 20 mins in low heat. Skim the liquid.
5

Turn off the heat, put the lid on and wait until it cools down. 3 hours or so.
6

In a different pan, thicken the liquid to make it a sauce.
7

Eat. So soft you can tear the meat with chopsticks. It stays soft the next day if you keep it in the liquid. If you do so, reheat it and eat to achieve back the tenderness.