Kakuni (Simmered Pork Belly)

Method7 steps · about 3 hr 10 min

1. 1

   Step 1: Reserve about 4 cm from the white scallion stem and julienne it to give the 1 tbsp garnish; keep it aside. Lightly crush the remaining stem and all 30 g ginger with the side of a knife. Put all 500 g skinless pork-belly strips and the crushed aromatics in a pot large enough to lay the strips flat. Add enough separate first-simmer water to cover the pork generously and bring to a boil over high heat.

   Uses 1 white scallion stem, with about 4 cm reserved for garnish · 30 g fresh ginger, lightly crushed · 500 g skinless pork belly, in long strips about 4 cm × 1.5 cm in cross-section · Water to cover the pork for its first simmer, plus top-ups as needed; separate from the sauce water

2. 2

   Step 2: Reduce the pot from step 1 to a low simmer. Place a drop lid on the pork and simmer for about 2 hours, continuing if needed until the strips are tender throughout. Add further first-simmer water as needed to keep the pork submerged. A perforated foil drop lid can be used; a regular pot lid is an alternative.

   Simmer the pork until tender · 120 minUses complete pork strips, crushed scallion and ginger in the first-simmer water · Further first-simmer water only as needed to keep the pork covered

3. 3

   Step 3: Lift all the tender pork strips from step 2 carefully with tongs or two spatulas. Gently rinse the already cooked meat under cold running water, then drain, taking care not to break it. The original simmering liquid stays separate for optional stock recovery in step 5.

   Uses all fully tender simmered pork strips, lifted from their cooking liquid · Cold running water to rinse the already simmered pork; drained

4. 4

   Step 4: Cut each rinsed cooked strip from step 3 into three or four similar pieces, about 4 cm wide.

   Uses complete rinsed cooked pork strips

5. 5

   Step 5: If keeping the first simmering liquid from step 2 as soup stock, strain it, cool promptly in shallow containers and refrigerate. Continue with the pork while the stock chills. Remove the solidified excess fat once chilled; the stock can also be frozen. Otherwise discard it. Keep this liquid separate from the sauce in the next step.

   Uses separate first pork-simmering liquid for optional stock recovery

6. 6

   Step 6: Put all the cooked pork pieces from step 4 in another pot with all 100 ml sake, 100 ml sauce water, 2½ tbsp soy sauce and 2 tbsp sugar. Bring to a boil, reduce to a low simmer and use a drop lid. Cook for about 25 minutes, gently shaking the pot occasionally so the sauce coats every side. Continue until the remaining sauce is about 1–2 tbsp, without scorching it.

   Reduce the sweet soy sauce around the pork · 25 minUses complete cooked pork-belly pieces · 100 ml sake for the sauce · 100 ml water for the sauce · 2½ tbsp soy sauce · 2 tbsp sugar

7. 7

   Step 7: Turn off the heat and divide all the sauced pork from step 6 between two main-course plates. Add all six ready boiled green beans, then the full 1 tbsp julienned scallion garnish reserved in step 1. Serve with a small dab of ready karashi or hot English mustard paste if desired.

   Uses complete finished sauced pork belly · 6 already boiled green beans, cut into bite-size pieces · Full 1 tbsp julienned scallion reserved from the single stem in step 1 · Ready Japanese karashi or hot English mustard paste, optional, to serve