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How To Cook Kakuni Japanese Style Braised Belly Pork

How To Cook Kakuni Japanese Style Braised Belly Pork


By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."


A simple composition of Japanese flavours married together for a sweet, umami rich dish.

Method:

  1. Sear the pork in a non stick frying pan over a medium high heat until lightly browned all over, remove from heat and pat dry excess heat.
  2. Pat dry excess fat then place in a shallow flameproof casserole dish.
  3. Whisk together soy, sugar, mirin and sake, then pour over the pork.
  4. Cover with cold water, add the green parts of the spring onion and the sliced ginger.
  5. Place a lid on top then simmer gently without boiling for 2 hours or until tender.
  6. Next, remove the pork carefully from the stock and carefully slice into large cubes.
  7. Add the pork back to the stock and simmer uncovered until the stock reduces and is rich and sticky.
  8. Serve straight away.

To serve:

  • Serve with sticky rice and choi sum, slivers of spring onion and very finely shredded ginger root.

  • The Ingredients
  • • 4 thick slices belly pork rind on, bone removed
  • • 100ml light soy sauce
  • • 100ml mirin
  • • 100ml sake or sherry
  • • 50g unrefined sugar
  • • Water to cover, approximately 500ml
  • • 75g ginger root sliced plus a little to finely slice for the garnish
  • • Bunch spring onions, white part finely sliced, green tops reserved

Award winning meat

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British heritage breed

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