Pork Kakuni (豚角煮=Buta Kakuni=Braised Pork)
Pork Kakuni is a traditional Japanese pork dish from Kyushu. It’s my husband’s favorite and most Japanese love it. I have cooked it so many times, so it has totally become my specialty:) Simmering pork belly chunk until it becomes very very soft (ほろほろ horohoro) is key. It usually takes over one hour, but if you have pressure cooker, it takes just 15-20min. Very very easy!
1. Prepare the following ingredients.
- 400-500g pork belly chunk
- Green part of leeks
- White part of leeks: Open and cut it into 2 inches strips like matchstick
- Ginger: Peel and slice it
- 1 piece of garlic: slice it
2. Prepare the following seasonings.
- 1 Hakkaku (star anise)
- 1:2 = 150 mL main seasoning*: 300mL Water
*Main seasoning: 60mL soy source, 50mL sake and mirin, 20g sugar, and 2 teaspoons ‘dashi’. If you have SUKIYAKI no TARE, you can use it as the main seasoning. That’s easy. In case of this, 100mL : 200mL water is better.
3. Heat a little bit of sesame oil with Green part of leeks, ginger, garlic, and hakkaku.
4. Add pork and brown it.
5. Put main seasoning and 4 into a pressure cooker and simmer it for 15-20min. Turn off the heat and wait for it gets room temperature.
6. Remove a lid and reduce.
7. Top with white part of leeks for decoration. (Japanese sesame leaves is also great)
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