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![Pork Kakuni](https://storage.googleapis.com/dam-fol-prd-83dd8b8.fol.prd.v8.commerce.mi9cloud.com/Images/Recipe Photos/Pork-Kakuni---Wyn.jpg)
Pork Kakuni
Chef de Cuisine Galen Hironaka
Chef de Cuisine Galen Hironaka
Recipe - Foodland Mililani
![Pork Kakuni](https://storage.googleapis.com/dam-fol-prd-83dd8b8.fol.prd.v8.commerce.mi9cloud.com/Images/Recipe Photos/Pork-Kakuni---Wyn.jpg)
Pork Kakuni
Prep Time10 Minutes
Servings3
Cook Time150 Minutes
Ingredients
Pork Belly, 1 Pound
Ginger, 1 Cup
Water, 3 Ounces
Shoyu, 2.5 Tablespoons
Sake, 3 Ounces
Sugar, 2 Tablespoons
Optional: Sliced Green Onions, for garnish
Directions
Ingredients
- 1 pound pork belly
- 1 cup ginger, 1/2" slices and crushed
- 3 ounces water
- 2.5 tablespoons shoyu
- 3 ounces sake
- 2 tablespoons sugar
- Optional: sliced green onions for garnish (add the onion bottoms with the water and the ginger when cooking the pork)
Directions
- Add pork belly to a pot large enough to lay the pork. Cover with cold water and turn the heat to high.
- Add sliced ginger (green onion bottoms) and bring to a boil. Once it comes to a boil, reduce to simmer. Continue to simmer 1.5-2 hours or until the pork is tender. If the water reduces too much and the pork is not covered, add more water to ensure the pork belly is completely submerged.
- Remove the pork using two tongs or a wire strainer and gently remove from the pot.
- Gently rinse the pork belly with cold water being careful not to break them.
- Cut the pork into 3-4 equal pieces, about 1.5" wide.
- Add the water, shoyu, sake, and pork belly to another pot and turn the heat to high. Once the mixture boils and the sugar is dissolved, reduce heat to a low simmer and cook for 15-20 minutes or until the liquid has reduced to about 1-2 tablespoons. Make sure to occasionally shake the pot so all sides of the meat are coated with the sauce. (You can also use a spoon to baste sauce over the pork)
10 minutes
Prep Time
150 minutes
Cook Time
3
Servings
Shop Ingredients
Makes 3 servings
![Fresh Pork Belly, Sliced](https://storage.googleapis.com/images-fol-prd-83dd8b8.fol.prd.v8.commerce.mi9cloud.com/product-images/detail/20065600000.jpg)
Fresh Pork Belly, Sliced, 1.5 Pound
Member Price
$11.99 avg/ea was $13.49 avg/ea$7.99/lb
![Ginger, Local](https://storage.googleapis.com/images-fol-prd-83dd8b8.fol.prd.v8.commerce.mi9cloud.com/product-images/cell/4612-1.jpg)
Ginger, Local , 0.4 Pound
Member Price
$1.60 avg/ea was $1.96 avg/ea$3.99/lb
![Aquafina Purified Water](https://storage.googleapis.com/images-fol-prd-83dd8b8.fol.prd.v8.commerce.mi9cloud.com/product-images/cell/1200000157.jpg)
Aquafina Purified Water, 33.8 Ounce
Member Price
$1.67 was $2.89$0.05/oz
![Yamasa Soy Sauce](https://storage.googleapis.com/images-fol-prd-83dd8b8.fol.prd.v8.commerce.mi9cloud.com/product-images/cell/7389901546.jpg)
Yamasa Soy Sauce, 34 Ounce
Member Price
$5.99 was $6.99$0.18/oz
![Shochikubai Sake](https://storage.googleapis.com/images-fol-prd-83dd8b8.fol.prd.v8.commerce.mi9cloud.com/product-images/cell/8639509650.jpg)
Shochikubai Sake, 180 Millilitre
Member Price
$3.99 was $4.99$0.02/ml
![C&H Granulated Sugar, White](https://storage.googleapis.com/images-fol-prd-83dd8b8.fol.prd.v8.commerce.mi9cloud.com/product-images/cell/1580003011.jpg)
C&H Granulated Sugar, White, 16 Ounce
Member Price
$2.49 was $3.29$0.16/oz
![Green Onions](https://storage.googleapis.com/images-fol-prd-83dd8b8.fol.prd.v8.commerce.mi9cloud.com/product-images/cell/4068.jpg)
Green Onions, 1 Each
Member Price
$2.79 was $3.49
Directions
Ingredients
- 1 pound pork belly
- 1 cup ginger, 1/2" slices and crushed
- 3 ounces water
- 2.5 tablespoons shoyu
- 3 ounces sake
- 2 tablespoons sugar
- Optional: sliced green onions for garnish (add the onion bottoms with the water and the ginger when cooking the pork)
Directions
- Add pork belly to a pot large enough to lay the pork. Cover with cold water and turn the heat to high.
- Add sliced ginger (green onion bottoms) and bring to a boil. Once it comes to a boil, reduce to simmer. Continue to simmer 1.5-2 hours or until the pork is tender. If the water reduces too much and the pork is not covered, add more water to ensure the pork belly is completely submerged.
- Remove the pork using two tongs or a wire strainer and gently remove from the pot.
- Gently rinse the pork belly with cold water being careful not to break them.
- Cut the pork into 3-4 equal pieces, about 1.5" wide.
- Add the water, shoyu, sake, and pork belly to another pot and turn the heat to high. Once the mixture boils and the sugar is dissolved, reduce heat to a low simmer and cook for 15-20 minutes or until the liquid has reduced to about 1-2 tablespoons. Make sure to occasionally shake the pot so all sides of the meat are coated with the sauce. (You can also use a spoon to baste sauce over the pork)