One-Pan Kakuni (Japanese Braised Pork Belly)
A 1:1 ratio of soy sauce and mirin creates an umami-rich flavor base. Adjust the sweetness to taste.
- Nutrition facts are for one serving.
- Nutrition values do not include ginger and negi.
Ingredients(Servings: 3)
Directions
-
1
Cut the pork belly into about 50 g (1.8 oz.) portions.
-
2
Place the pork, ginger, negi and (A) into a fry pan over medium heat, and boil for about 10 minutes.
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3
Add (B) to (2), cover with a drop lid*, and simmer over medium-low heat for about 30 minutes.
- A drop lid is a lid that floats on top of the liquid in pots and pans while simmering foods. It allows heat to be evenly distributed so ingredients cook evenly and quickly. You can purchase one, or make a substitute out of aluminum foil.
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4
Transfer to a serving dish and top with the ultra-fine julienned negi.
Cooking Basics
In Japanese, this style of cutting up long onions is called “shiraga negi,” meaning “white-hair slicing,” in the image of slicing up the onion into such fine strips that these are similar to white (gray) hair.
Chop up into 4 cm (1.6 in.) lengths, slice each vertically and remove the soft core. Stack the outer layers and starting at one edge, julienne across into ultra-fine strips. These ultra-fine strips are not cooked when used as garnish. If placed in water for about 10 minutes, drained and squeezed of any excess moisture, these strips will be fresh and crunchy yet mellow in flavor.
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