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Similar Char siu, Rafute, Karaage, Pork, Donburi | ||
How to make pork belly kakuni
Kakuni (角煮) is a Japanese braised pork dish which literally means "square simmered".
Contents
- How to make pork belly kakuni
- Slow braised pork belly recipe tender buta no kakuni
- Preparation
- References
Kakuni is a popular regional product (meibutsu) of Kyushu, particularly Nagasaki. The origin of this dish is most likely Chinese, making it a form of Japanese Chinese cuisine, and it is similar to Dongpo pork, though not as heavy in sauce. During the Ming Dynasty and Song Dynasty, the main Sino-Japanese trading route existed between Hangzhou and Kyūshū. Many Chinese lived in major port cities in Kyushu, such as Nagasaki; likewise many Japanese lived in Hangzhou. Therefore, pork was popularized in major Kyushu cities.
Slow braised pork belly recipe tender buta no kakuni
Preparation
Kakuni is made of thick cubes of pork belly simmered in dashi, soy sauce, mirin, sugar, and sake. By cooking it for a long time over a low temperature the collagen breaks-down into gelatin keeping the meat moist while becoming extremely tender allowing it to be consumed with chopsticks easily. The dish is often served with scallions, daikon and karashi.
