From my kitchen in Japan
Kakuni takes time, but that slow cooking is the point. I recommend making more than you think you need because the finished pork disappears quickly.
Ingredients
- Pork belly blockAbout 300 g
- Sake for pre-boiling50 ml
- Ginger1 piece
- Water for seasoning stageAbout 500 ml
- Sugar2 tbsp
- Sake1 tbsp
- Mirin2 tbsp
- Soy sauce4 tbsp
- Boiled eggsOptional
How to make it
- Slice the ginger and cut the pork belly into large pieces. Put pork, 50 ml sake, ginger and plenty of water in a pot. Cover and bring to a boil, then simmer over low heat for about 90 minutes.
- Drain the pork. Put it back in a clean pot with about 500 ml water, sugar, sake, mirin and soy sauce. Simmer gently until the meat is tender and the sauce has penetrated.
- Add boiled eggs near the end if desired. Serve the pork with a little cooking liquid.
About the author
Mitsuhiro Eguchi
A Japanese home cook sharing practical Japanese recipes, ingredient workarounds and lessons from cooking in Japan.
About Mitsuhiro