Kakuni

Name: Kakuni
Cuisine: Japanese
Ingredients: ginger; scallions; pork belly; water; dashi; sake; sugar; soy sauce; boiled eggs; snap peas

Serves 1

Serves 1

Directions

1Cut the ginger into slices.
2Cut the scallions into large pieces.
3Score the skin of the pork belly.
4Cut the pork belly into smaller, uniform pieces.
5Add a small amount of oil to a pan.
6Sear the pork belly pieces in the pan until golden brown on all sides.
7Pour water into the pan with the seared pork belly.
8Add the sliced ginger and cut scallions to the pan.
9Cover the pork belly and aromatics with a steamer lid.
10Boil eggs in a separate pot of water.
11Transfer the boiled eggs to an ice bath.
12Peel the cooled boiled eggs.
13Remove the stringy ends from the snap peas.
14Blanch the snap peas in boiling water.
15Slice the white part of a leek very thinly.
16Remove the cooked pork belly from the pot and place it on a tray.
17Cut the pork belly into smaller, serving-sized pieces.
18Return the cut pork belly pieces to the pot.
19Add dashi to the pot.
20Add sake to the pot.
21Add sugar to the pot.
22Add fresh ginger slices to the pot.
23Add dried red chilies to the pot.
24Cover the pot with a steamer lid to simmer.
25Add soy sauce to the pot.
26Add the peeled boiled eggs to the pot.
27Remove the ginger slices from the pot.
28Plate the braised pork belly.
29Slice the boiled eggs in half.
30Arrange the sliced boiled eggs and blanched snap peas on the plate with the pork belly.
31Garnish with finely sliced leeks.
32Pour the braising liquid over the kakuni before serving.

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Serves 1

Serves 1

1Cut the ginger into slices.
2Cut the scallions into large pieces.
3Score the skin of the pork belly.
4Cut the pork belly into smaller, uniform pieces.
5Add a small amount of oil to a pan.
6Sear the pork belly pieces in the pan until golden brown on all sides.
7Pour water into the pan with the seared pork belly.
8Add the sliced ginger and cut scallions to the pan.
9Cover the pork belly and aromatics with a steamer lid.
10Boil eggs in a separate pot of water.
11Transfer the boiled eggs to an ice bath.
12Peel the cooled boiled eggs.
13Remove the stringy ends from the snap peas.
14Blanch the snap peas in boiling water.
15Slice the white part of a leek very thinly.
16Remove the cooked pork belly from the pot and place it on a tray.
17Cut the pork belly into smaller, serving-sized pieces.
18Return the cut pork belly pieces to the pot.
19Add dashi to the pot.
20Add sake to the pot.
21Add sugar to the pot.
22Add fresh ginger slices to the pot.
23Add dried red chilies to the pot.
24Cover the pot with a steamer lid to simmer.
25Add soy sauce to the pot.
26Add the peeled boiled eggs to the pot.
27Remove the ginger slices from the pot.
28Plate the braised pork belly.
29Slice the boiled eggs in half.
30Arrange the sliced boiled eggs and blanched snap peas on the plate with the pork belly.
31Garnish with finely sliced leeks.
32Pour the braising liquid over the kakuni before serving.