Pork Kakuni (Simmered Pork Belly)

Name: Pork Kakuni (Simmered Pork Belly)
Yield: 3 servings
Cuisine: American
Ingredients: 600 grams Pork belly block; 1 thumbtip's worth Ginger; 2 stalks' worth Japanese leek (green part); 100 ml Sake; 3 tbsp Sugar; 3 tbsp Soy sauce; 1 Japanese leek (the white portion, shredded for the topping); 1 Japanese mustard (as desired)

cookpad.japan @cookpad_jp

I tried to make pork kakuni that wasn't overly greasy or fatty. I wanted to prepare some simmered pork belly meat that you could imagine being served as a simple dish at a Japanese restaurant.

Please cut the pork into large pieces because it will shrink when once fried and simmered. Please let it cool down at room temperature after Step 8, and warm it up when you are ready to serve it. Recipe by Setsubunhijiki

I tried to make pork kakuni that wasn't overly greasy or fatty. I wanted to prepare some simmered pork belly meat that you could imagine being served as a simple dish at a Japanese restaurant.

cookpad.japan @cookpad_jp

I tried to make pork kakuni that wasn't overly greasy or fatty. I wanted to prepare some simmered pork belly meat that you could imagine being served as a simple dish at a Japanese restaurant.

Saved

Ingredients

3 servings

600 gramsPork belly block
1thumbtip's worth Ginger
2stalks' worth Japanese leek (green part)
100 mlSake
3 tbspSugar
3 tbspSoy sauce
1Japanese leek (the white portion, shredded for the topping)
1Japanese mustard (as desired)

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Steps

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.