Pork Belly Kakuni
Greg Dunmore
Kakuni is a classic Japanese braise made by slowly simmering pork belly until meltingly tender. Rich soy sauces, sake, black vinegar, aromatics, and Okinawan brown sugar create a deeply savory-sweet broth that infuses the pork with flavor. Serve with steamed greens and Yamasei Organic Karashi Mustard for a simple and satisfying meal.
Ingredients
- 3 pounds pork belly, skin off
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½ cup Suehiro Usukuchi Soy Sauce
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3 ounces Kakuida Black Vinegar
- 1 ¾ cups water
- 3 ounces sake
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½ cup Murakami Syouten Okinawan Brown Sugar
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½ ounce Takehisa Donko Dried Shiitake
- 1 onion, rough chopped
- 2 inch piece ginger, sliced ¼ inch thick
- 1 star anise
- 5 garlic cloves, peeled and left whole
Directions
- Cut the pork belly into pieces about 2 inches square.
- In a non-reactive pot, combine the soy sauces, black vinegar, water, sake, brown sugar, shiitake, onion, ginger, star anise, and garlic. Stir until the sugar dissolves.
- Add the pork belly and weigh it down with a drop lid or a plate.
- Bring to a gentle simmer over medium heat. Reduce the heat as needed to maintain a slow, steady simmer.
- Cook for about 1 hour, then check for doneness. The pork is ready when a bamboo skewer slides through easily.
- If needed, continue simmering and check every 10 minutes until tender.
- Transfer the pork to a plate and let rest.
- Strain the cooking liquid and skim off the fat.
- Serve immediately, or return the pork to the strained liquid, cool, and refrigerate.
- To reheat, place the pork and liquid in a covered pan over medium heat until warmed through.