Kakuni (Braised Pork Belly)
, 1 h 45 min, 2 to 4 servings
Japanese braised pork belly simmered in sake and soy, tender and glazed with a rich reduction sauce.
| 680 g boneless pork belly, cut into 2 ½-inch squares | Sear pork until browned, 3 min per side | Simmer pork & ginger in boiling water, 20 min | Drain, rinse & cool pork; discard ginger | Simmer pork in sake & water, 1 hr, skim scum | Add sugar, simmer 5 min | Add soy sauce & eggs, simmer 10 min | Reduce ¼ cup broth 5 min for sauce | Plate pork & eggs, top with sauce & karashi |
| 1 knob ginger (1 ½ inches), scrubbed and sliced | ||||||||
| 360 ml sake | ||||||||
| 40 g granulated sugar | ||||||||
| 45 ml soy sauce | ||||||||
| Soft-boiled eggs (optional) | ||||||||
| Karashi (Japanese mustard paste), for serving (optional) |
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