Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, pork kakuni (simmered pork belly). One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Pork Kakuni (Simmered Pork Belly) is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Pork Kakuni (Simmered Pork Belly) is something that I’ve loved my entire life. They’re nice and they look fantastic.

Free UK Delivery on Eligible Orders 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, but it does not over power the flavour of pork. Though it requires patience to cook slowly, this is very easy to make. Some say that kakuni came from China during the time when Japan was closed to most of the outside world.

To get started with this particular 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 cook it.

The ingredients needed to make Pork Kakuni (Simmered Pork Belly):

1. Get 600 grams Pork belly block
2. Prepare 1 thumbtip's worth Ginger
3. Prepare 2 stalks' worth Japanese leek (green part)
4. Prepare 100 ml Sake
5. Take 3 tbsp Sugar
6. Prepare 3 tbsp Soy sauce
7. Get 1 Japanese leek (the white portion, shredded for the topping)
8. Get 1 Japanese mustard (as desired)

Most Kakuni is seasoned with a lot of soy sauce and sugar, which gives it a glossy mahogany patina. While this gives it some visual impact. Butaniku no kakuni is a slow-simmered pork belly dish and I've been making a very simple version of it since that first tasting at a Japanese izayaka. But it wasn't until I began my Year of Asian Cookbooks project (which doesn't appear to be ending) and Australian cookbook author, editor, food and travel writer, and Japanophile Jane Lawson sent me a copy of one of her cookbooks, Zenbu.

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.

Butaniku no kakuni is a slow-simmered pork belly dish and I've been making a very simple version of it since that first tasting at a Japanese izayaka. But it wasn't until I began my Year of Asian Cookbooks project (which doesn't appear to be ending) and Australian cookbook author, editor, food and travel writer, and Japanophile Jane Lawson sent me a copy of one of her cookbooks, Zenbu. Slow cooked pork belly in soy sauce glaze, Kakuni (Japanese Braised Pork Belly) is literally melt-in-your-mouth delicious. So good with rice and egg on the side. Kakuni (角煮) is a Japanese braised pork belly, and it literary means "square simmered" referring to the shape of this dish.

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