How to make Braised Pork (KAKUNI) 〜角煮〜 | easy Japanese home cooking recipe

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.

Cut pork belly into strips with the skin removed.

Prepare scallions by cutting off the bottom and slicing into pieces.

Smash garlic cloves to peel and set aside.

Cut ginger, leaving the skin on, and wash it.

In a large pot, add 2 liters of water and half of the scallions and ginger, then bring to a boil.

Once boiling, reduce heat to medium and skim off any scum for about an hour.

Remove pork from the pot and set aside, reserving the broth.

Cut the pork into bite-sized pieces.

In a smaller pot, combine 2 cups of reserved broth, remaining ginger, garlic, scallions, 4 tablespoons of sugar, 6 tablespoons of soy sauce, and 5 tablespoons of sake or white wine, then bring to a boil.

Reduce heat to medium and cook for about an hour.

Prepare daikon by cutting it into 2-3 cm slices, optionally peeling it.

In another pot, bring cold water to a boil and cook daikon for about 5 minutes, then add to the smaller pot.

For the eggs, make a small hole in the bottom and boil for 8 minutes, then peel and add to the smaller pot.

Cover with cooking paper and simmer for at least another 30 minutes.

Let cool and marinate overnight to absorb flavors.

Reheat for 5 minutes before serving.

Cooking Techniques

Equipment Needed

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