Braised Pork Belly / Kakuni
Allow us to introduce kakuni—a Japanese dish that features pork simmered until it is soft, juicy, and oozing with umami. This hearty dish goes well with rice. Please try it for today's main dish!
Pork belly (block)
4 slices (with peel)
1 piece (remove seeds)
Mirin sweet cooking sake
Karashi (Japanese) mustard
･･･ 894 Calories
･･･ 1350 mg
･･･ 71.1 g
･･･ 30.8 g
･･･ 16.8 g
･･･ 0.9 g
･･･ 140 mg
- Cut the pork into 6 equal pieces. - Cut the Japanese leek into long thin strips and put them in the water.
Heat a frying pan and cook the pork until all sides are evenly browned.
Fill a pot with plenty of water, bring to a boil, and add the pork from step 2. Let the pork boil for 2 minutes before transferring it into another boiling pot of water. This will help remove excess fat.
Measuring from the root, slice the bok choy into 4 equal pieces. Boil lightly with 5g of salt (outside the list of ingredients).
Combine the A ingredients, the pork from step 3, ginger, and dried pepper in a pot. Cover with a lid and bring to a boil. Simmer over low heat for 40 minutes.
Serve on a plate with leek, bok choy, and karashi mustard.