Pork Kakuni
Pork Kakuni
"This easy and delicious meal is totally worth the cook time! It takes minimal prep and is a versatile dish for any occasion." - Chef Galen Hironaka, Chef de Cuisine
Ingredients
- 1 pound Pork Belly
- 1 cup Ginger, 1/2” slices and crushed
- 3 ounces Water
- 2 1/2 tablespoon Shoyu
- 3 ounces Sake
- 2 tablespoons Sugar
- Sliced green onion for garnish (optional)
Instructions
- Add pork belly to a large pot so the pork can lay flat. Add cold water so the meat is submerged and turn the heat to high.
- Add sliced ginger and bring to a boil. Once the water comes to a boil, reduce to a simmer. Continue to simmer for 1.5 – 2 hours or until the pork is tender. If the water reduces and the pork is not submerged, add more water.
- Using tongs or a wire strainer, gently remove the pork from the pot.
- Gently rinse the pork belly with cold water being careful not to break them.
- Cut the pork into 3-4 equal pieces, about 1.5” wide.
- Add the water, shoyu, sake, sugar and pork belly to another pot and turn the heat to high.
- Once the liquid boils and the sugar dissolves, reduce heat to a low simmer and cook for 15-20 minutes or until the sauce has reduced to about 1-2 tablespoons.
- Use a spoon to baste the pork with the sauce so all sides of the meat gets coated.
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