Slow-cooked Pork Belly with Soy Sauce and Ginger

Ingredients

• 1 kg (2.2 lbs) pork belly, skin-on 1 kg (2.2 lbs) pork belly, skin-on
• 4 cups (950 ml) water 4 cups (950 ml) water
• 1 cup (240 ml) soy sauce 1 cup (240 ml) soy sauce
• 1 cup (240 ml) mirin 1 cup (240 ml) mirin
• 1/2 cup (120 ml) sake 1/2 cup (120 ml) sake
• 1/4 cup (60 ml) brown sugar 1/4 cup (60 ml) brown sugar
• 4 garlic cloves, crushed 4 garlic cloves, crushed
• 2-inch piece of ginger, sliced 2-inch piece of ginger, sliced
• 4 green onions, chopped (for garnish) 4 green onions, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 20g
• Fiber: 0g
• Salt: 3g

Preparation

1. 1.
   In a large pot, bring water to a boil and blanch the pork belly for 5 minutes. Drain and set aside.
2. 2.
   In the same pot, combine soy sauce, mirin, sake, brown sugar, garlic, and ginger. Stir until the sugar dissolves.
3. 3.
   Add the blanched pork belly to the pot, ensuring it is fully submerged in the liquid. Bring to a boil, then reduce the heat to low.
4. 4.
   Cover the pot and simmer for 2-3 hours, or until the pork belly is tender and easily pulls apart with a fork.
5. 5.
   Remove the pork belly from the pot and let it rest for a few minutes. Slice into thick pieces.
6. 6.
   Serve the Kakuni hot, garnished with chopped green onions. Enjoy with steamed rice.

Treat your ingredients with care...

• Pork belly — Choose a piece with an even distribution of fat and meat for the best texture and flavor.
• Soy sauce — Opt for a high-quality soy sauce to enhance the overall taste of the dish.
• Mirin — Look for authentic Japanese mirin, as it adds a subtle sweetness to the broth.
• Sake — Use a dry sake for a more balanced flavor profile.
• Ginger — Fresh ginger provides a vibrant and aromatic element to the dish.

Tips & Tricks

• For an extra layer of flavor, marinate the pork belly in the braising liquid overnight before cooking.
• If you prefer a thicker sauce, remove the pork belly from the pot and simmer the liquid until it reduces to the desired consistency.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Serving advice

Serve the Kakuni with steamed rice to soak up the delicious sauce. Add a side of pickled vegetables or a simple cucumber salad for a refreshing contrast.

Presentation advice

Arrange the sliced pork belly on a platter, drizzle with the reduced sauce, and sprinkle with chopped green onions for a vibrant and appetizing presentation.