KAKUNI-RECIPE-1-a

Here the first of a series of recipes for Kakuni, that is a very basic one!

INGREDIENTS: -Large raw pork belly lumps: 1 or 2 (depending on thickness and width)
-Fresh ginger: 1 or 2 pieces (5×5 cm)
-White leek: 1
-Rice vinegar: 50 ml
-Soy sauce: 50 ml
-Sweet sake/mirin: 50 ml
-Honey: 1 tablespoon
-Water: 4–~500 ml

RECIPE:

-Thinly slice the fresh ginger. Cut the leeks into small trunks. Punch holes in the pork with a fork to help “taste going inside”.

KAKUNI-RECIPE-1-b

-Fry pork on a frypan on all sides on a strong fire until all colour has completely changed and fat has changed colour.

KAKUNI-RECIPE-1-c

-In a large pot, drop/pour all ingredients, add por, cover with lid and simmer over low medium fire for 60 minutes.
If meat does not cook as quickle as wanted, raise fire after 30 minutes.
Simer until juices have reduced as low as on pic.

-Cut the pork into large size bites and simmer again for 5 minutes.

-Place on a serving meat cuts on a serveing dis. Pour juices/sauce all over and add some chopped thin leeks.

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