Name: Kakuni Bossam
Prep time: 15 min
Total time: 4 h 30 min
Yield: 4
Cuisine: Japanese Cuisine
Ingredients: 1 qty kg Pork belly boneless skin; 1 qty Coral lettuce, Red leaves; 2 tbsp Oroshi ginger; 6 qty Eggs; 1 qty Cucumber pickles; 100 qty ml Mirin; 1 qty Mustard, Hot; 1 cup Soy sauce; 700 qty g Brown sugar; 1 qty Sesame seeds, Roasted; 1 qty Togarashi seasoning; 0.25 cup Grapeseed oil; 1 qty Kimchi; 400 qty ml Japanese cooking sake

You must taste this kakuni (simmered pork belly). Soy sauce gives the pork a wonderful sweet flavor without overpowering the meat's flavor. It is simple to make, but takes time.

Kakuni Bossam 

Place oil in a large heavy-based saucepan over high heat. Sear pork, turning, for 5-6 minutes until all sides are lightly golden and skin is slightly blistered.

Combine sake, soy, mirin, sugar, ginger and 4 cups (1L) water in a large jug. Pour over pork belly and bring to a simmer. Skim off any impurities that rise to the surface. Reduce heat to low, cover with a lid and simmer for 1 hour 15 minutes-1 hour 30 minutes, until pork is tender, but not falling apart. Remove from heat and cool to room temperature. Chill overnight to allow flavors to develop.

Meanwhile, bring a small saucepan of water to the boil. Add eggs and cook for 6 1/2 minutes. Drain and refresh in iced water. Peel eggs and place in cooking liquid with the pork to marinate overnight.

The following day, remove eggs and set aside. Place pan over medium heat and bring to a gentle simmer. Simmer for 20-25 minutes until pork is warmed through. Remove pork from braising liquid and thinly slice. Place on a serving platter and pour over braising liquid. Top with halved eggs. To eat, place a slice of pork on a lettuce leaf and top with desired condiments and egg, and roll up to eat.

Kakuni Bossam

You must taste this kakuni (simmered pork belly). Soy sauce gives the pork a wonderful sweet flavor without overpowering the meat's flavor. It is simple to make, but takes time.

Ingredients

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