JUICY Japanese Braised Pork Recipe | KAKUNI

sake

🥗Healthier: rice vinegar

💰Cheaper: white wine

Rice vinegar provides acidity, while white wine is more accessible.

pork belly

🥗Healthier: pork shoulder

💰Cheaper: pork butt

Pork shoulder is leaner, and pork butt is often less expensive.

Wipe off excess liquid from pork belly with a paper towel.

Cut pork belly into blocks about 5 to 6 cm wide.

Tie kitchen twine around the pork to keep its shape while cooking.

Heat rice oil in a frying pan over low heat and brown the pork on all sides.

If the pork is oily, run boiling water over it to reduce greasiness.

Prepare aromatics: chop ginger and add the head of a green onion to the pot.

In a saucepan, add 1 liter of water and 1 piece of dried kombu, then add 200 mL of Japanese cooking sake.

Add the chopped ginger and green onion to the pot with the pork.

Turn up the heat to bring to a boil, then remove the kombu before it boils completely.

Cover the pot with a lid or a makeshift otos and cook for 2 hours on low heat.

After 2 hours, drain the liquid from the pot and let it cool to remove excess fat.

Prepare daikon radish by removing the skin and cutting it into rings.

Blanch spinach in boiling water for 20-30 seconds, then drain.

Pierce holes in the eggs and boil them for 6 minutes, then place in cold water to cool before peeling.

In a saucepan, combine 600 mL of reserved liquid, 200 mL of Japanese cooking sake, 2 tablespoons of sugar, 2 tablespoons of mirin, and 3 tablespoons of soy sauce.

Add the pork and daikon to the sauce and cover with a lid, cooking on low heat for 1 hour.

After 1 hour, check the radish for softness and add the eggs, letting them sit for another 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens