Authentic Pork Kakuni
|Pork belly||1 Pound (500 Gram)|
|Ginger||1 Ounce (30 Gram)|
|Green onion||1 Large (A Green Part Of Naganegi)|
|Stock||1 Cup (16 tbs), simmering|
|Sake||5 Fluid Ounce (100 - 150 Milliliter)|
|Warm water||2 Cup (32 tbs) (450 Milliliter)|
|Kombu kelp||1 (2X2 Inch)|
|Raw sugar||2 Tablespoon|
|Soy sauce||2 1⁄2 Tablespoon|
|Boiled eggs||2 (Soft)|
|Boiled green bean pods||6|
|Japanese mustard||1 Teaspoon (Karashi)|
1. Cut the pork belly into 1 ½ inch cubes.
2. Put the pork cubes in heated non stick pot. Fry them thoroughly at medium heat. No need to add oil, the fat will come out of the pork belly.
3. Fry all sides of the pork cubes, flip them over, and fry each side of the pork until golden brown.
4. When all the sides are cooked and fat is out of the beef belly, remove them and place them in a deep heavy pot.
5. Remove the previous pot and place the new pot on the burner.
6. Meanwhile cut the ginger into half and wrap it in a plastic wrap and crush with the sides of the knife.
7. Add half of the ginger and green part of the long green onion into the pot.
8. Add generous amount of warm water to the pot and heat over medium heat.
9. When it is boiling remove the foam with a ladle.
10. Reduce the heat to low and put the drop lid over the pork
11. Simmer for 2-3 water, when the water is reduced add additional warm water. Make sure the pork is always submerged in boiling water.
12. Remove the drop lid and pierce the pork with bamboo stick to check if the inside is tender.
13. Turn off the burner.
14. Put the pork cubes in a bowl of luke warm water.
15. Gently rinse the pork cubes and place in a metal sieve lined with a paper towel.
16. Wrap the pork cubes with paper towel and remove the excess water and fat thoroughly.
17. To mix up the condiments with the pork cubes, line up the pork in the bottom of a heavy pot.
18. Choose a small pot over a large one to suit liquid measurement.
19. Add sake, half ginger, kombu kelp and luke warm water to the pot.
20. Heat the pot at medium heat.
21. When it is boiled, reduce the heat to low, put the drop lid and simmer for about 20 min.
22. Remove the drop lid and add 1/3 of the sugar and soy sauce to the pork.
23. Replace the drop lid and continue to simmer.
24. Add the sugar and soy sauce in at least 2 steps otherwise the meat tends to get hard.
25. When the stock is boiled down, add rest of the sugar and soy sauce.
26. Boil down the stock while pouring it onto the pork.
27. Gently turnover the pork cubes. Handle with care as they can easily break.
28. Finally add mirin the surface of the pork glossy and visually appealing.
29. Scoop the remaining stock and pour it on to the pork.
30. Boil down a little and let the alcohol evaporate.
31. Turn off the burner and slide the pork cubes to the side.
32. Dip soft boiled eggs into the stock.
33. Let the pork and the egg soak up the stock while cooling down.
34. Heat the pork and egg just before you serve.
35. Cut boiled green bean into half.
36. Remove the eggs and cut them in half.
37. When the meal is warmed up serve it in a bowl and garnish with egg.
38. Dip the green beans in the stock and serve with the pork.
39. Add Karachi to your taste.
40. Finally pour the stock over the pork.
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