I will show how to make kakuni, Japanese-style braised pork belly. Very soft pork belly and sweet savory sauce are good combination. Boiling well is important to make healthy kakuni.
![kakuni-step-1](https://ayana-gohan.com/wp-content/uploads/kakuni-step-1-510x286.jpg)
Cut the meat into 4-5 cm squares.
![kakuni-step-2](https://ayana-gohan.com/wp-content/uploads/kakuni-step-2-510x286.jpg)
Pour the oil to a pan, and heat it up over medium heat. Sear pork belly over medium heat.
![kakuni-step-3](https://ayana-gohan.com/wp-content/uploads/kakuni-step-3-510x286.jpg)
Transfer the meat to another thick pan.
![kakuni-step-4](https://ayana-gohan.com/wp-content/uploads/kakuni-step-4-510x286.jpg)
Put half the amount of ginger and the green part of the leek in the pan. Pour plenty of warm water and sake, and bring to a boil.
![kakuni-step-5](https://ayana-gohan.com/wp-content/uploads/kakuni-step-5-510x286.jpg)
When it comes to a boil, skim the scum off.
![kakuni-step-6](https://ayana-gohan.com/wp-content/uploads/kakuni-step-6-510x286.jpg)
Cover with water-moistened kitchen paper and the meat will be well immersed in the broth.
![kakuni-step-7](https://ayana-gohan.com/wp-content/uploads/kakuni-step-7-510x286.jpg)
Simmer it for 2 hours (Skim the scum when it floats, and When there is less water in the pot add hot water.
![kakuni-step-8](https://ayana-gohan.com/wp-content/uploads/kakuni-step-8-510x286.jpg)
After simmering, take out the pork, and wash them with water gently. Wipe off the excess water with kitchen towels.
![kakuni-step-9](https://ayana-gohan.com/wp-content/uploads/kakuni-step-9-510x286.jpg)
Wash the pot lightly, pour the 200ml of warm water and seasonings, meat and the other half of the sliced ginger.
![kakuni-step-13](https://ayana-gohan.com/wp-content/uploads/kakuni-step-13-510x286.jpg)
Turn the egg over on the way. Pour the broth on the pork belly with spoon. (This helps you to be able to prevent the pork belly from collapsing).
![kakuni](https://ayana-gohan.com/wp-content/uploads/kakuni-1-510x286.jpg)
Cut the eggs in half. Serve the pork belly and eggs on a plate. Top the green beans, and pour the hot broth at the end.
Ingredients
Directions
![kakuni-step-1](https://ayana-gohan.com/wp-content/uploads/kakuni-step-1-510x286.jpg)
Cut the meat into 4-5 cm squares.
![kakuni-step-2](https://ayana-gohan.com/wp-content/uploads/kakuni-step-2-510x286.jpg)
Pour the oil to a pan, and heat it up over medium heat. Sear pork belly over medium heat.
![kakuni-step-3](https://ayana-gohan.com/wp-content/uploads/kakuni-step-3-510x286.jpg)
Transfer the meat to another thick pan.
![kakuni-step-4](https://ayana-gohan.com/wp-content/uploads/kakuni-step-4-510x286.jpg)
Put half the amount of ginger and the green part of the leek in the pan. Pour plenty of warm water and sake, and bring to a boil.
![kakuni-step-5](https://ayana-gohan.com/wp-content/uploads/kakuni-step-5-510x286.jpg)
When it comes to a boil, skim the scum off.
![kakuni-step-6](https://ayana-gohan.com/wp-content/uploads/kakuni-step-6-510x286.jpg)
Cover with water-moistened kitchen paper and the meat will be well immersed in the broth.
![kakuni-step-7](https://ayana-gohan.com/wp-content/uploads/kakuni-step-7-510x286.jpg)
Simmer it for 2 hours (Skim the scum when it floats, and When there is less water in the pot add hot water.
![kakuni-step-8](https://ayana-gohan.com/wp-content/uploads/kakuni-step-8-510x286.jpg)
After simmering, take out the pork, and wash them with water gently. Wipe off the excess water with kitchen towels.
![kakuni-step-9](https://ayana-gohan.com/wp-content/uploads/kakuni-step-9-510x286.jpg)
Wash the pot lightly, pour the 200ml of warm water and seasonings, meat and the other half of the sliced ginger.
![kakuni-step-13](https://ayana-gohan.com/wp-content/uploads/kakuni-step-13-510x286.jpg)
Turn the egg over on the way. Pour the broth on the pork belly with spoon. (This helps you to be able to prevent the pork belly from collapsing).
![kakuni](https://ayana-gohan.com/wp-content/uploads/kakuni-1-510x286.jpg)
Cut the eggs in half. Serve the pork belly and eggs on a plate. Top the green beans, and pour the hot broth at the end.
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