Hey everyone, it is John, welcome to our recipe site. Today, we’re going to prepare a special dish, pork kakuni (simmered pork belly). One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Pork Kakuni (Simmered Pork Belly) is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Pork Kakuni (Simmered Pork Belly) is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can have pork kakuni (simmered pork belly) using 8 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Pork Kakuni (Simmered Pork Belly):

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

Steps 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.

So that’s going to wrap it up with this special food pork kakuni (simmered pork belly) recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!