Pork KakuniPork Kakuni
Pork Kakuni
Pork Kakuni
Chef de Cuisine Galen Hironaka
Chef de Cuisine Galen Hironaka
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Recipe - Kahala MKT.
Pork Kakuni
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

  1. Add pork belly to a pot large enough to lay the pork. Cover with cold water and turn the heat to high.
  2. 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.
  3. Remove the pork using two tongs or a wire strainer and gently remove from the pot.
  4. Gently rinse the pork belly with cold water being careful not to break them.
  5. Cut the pork into 3-4 equal pieces, about 1.5" wide.
  6. 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
Pork Belly, 1 Pound
Fresh Pork Belly, Sliced
Fresh Pork Belly, Sliced, 1.5 Pound
$13.49 avg/ea$8.99/lb
Ginger, 1 Cup
Ginger, Local
Ginger, Local , 0.4 Pound
Member Price
$1.60 avg/ea was $1.96 avg/ea$3.99/lb
Water, 3 Ounces
Not Available
Shoyu, 2.5 Tablespoons
Yamasa Soy Sauce
Yamasa Soy Sauce, 34 Ounce
Member Price
$5.99 was $6.99$0.18/oz
Sake, 3 Ounces
Shochikubai Sake
Shochikubai Sake, 180 Millilitre
Member Price
$3.99 was $4.99$0.02/ml
Sugar, 2 Tablespoons
Maika`i Organic Cane Sugar
Maika`i Organic Cane Sugar, 24 Ounce
Member Price
$3.99 was $6.69$0.17/oz
Optional: Sliced Green Onions, for garnish
Green Onions
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

  1. Add pork belly to a pot large enough to lay the pork. Cover with cold water and turn the heat to high.
  2. 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.
  3. Remove the pork using two tongs or a wire strainer and gently remove from the pot.
  4. Gently rinse the pork belly with cold water being careful not to break them.
  5. Cut the pork into 3-4 equal pieces, about 1.5" wide.
  6. 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)