Recipe of Quick Pork Kakuni (Simmered Pork Belly)

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Recipe of Homemade Pork Kakuni (Simmered Pork Belly). One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pork Kakuni (Simmered Pork Belly), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pork Kakuni (Simmered Pork Belly) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pork Kakuni (Simmered Pork Belly) is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few components. You can cook Pork Kakuni (Simmered Pork Belly) using 8 ingredients and 10 steps. Here is how you cook it.

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

Ingredients and spices that need to be Get to make Pork Kakuni (Simmered Pork Belly):

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

Steps to make 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.

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So that is going to wrap this up for this exceptional food Easiest Way to Make Ultimate Pork Kakuni (Simmered Pork Belly). Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!