Ingredients with Measurements:
- 2 lbs pork belly, cut into 2-inch cubes
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp ginger, minced
- 1 cup soy sauce
- 1 cup sake
- 1 cup mirin
- 1 cup water
- 1 tbsp sugar
- 2 carrots, peeled and sliced
- 2 potatoes, peeled and cubed
- 2 cups cabbage, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the pork belly and cook until browned on all sides, about 5 minutes.
2. Add the onion, garlic, and ginger to the pot and cook until softened, about 3 minutes.
3. Pour in the soy sauce, sake, mirin, water, and sugar. Stir to combine and bring to a boil.
4. Reduce the heat to low and simmer for 1 hour, stirring occasionally.
5. Add the carrots and potatoes to the pot and continue to simmer for another 30 minutes.
6. Add the cabbage to the pot and cook for an additional 10 minutes, or until the vegetables are tender.
7. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 40 minutes
Temperature:
Simmer over low heat
Serving size:
6 servings
Nutritional information:
Calories: 650
Fat: 45g
Carbohydrates: 28g
Protein: 26g
Sodium: 3,500mg
Substitutions for ingredients:
- Pork belly can be substituted with beef or chicken
- Sake can be substituted with white wine
- Mirin can be substituted with sweet sherry or rice vinegar
- Cabbage can be substituted with bok choy or kale
Variations:
- Add sliced shiitake mushrooms for extra flavor
- Use sweet potatoes instead of regular potatoes for a sweeter taste
- Add a dash of sesame oil for a nutty flavor
Tips and tricks:
- Use a wooden spoon to stir the stew to prevent the pork belly from falling apart
- Skim off any excess fat from the surface of the stew before serving
- Serve with steamed rice or crusty bread
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of fresh parsley on top.
Garnishes:
Chopped scallions or cilantro
Pairings:
Steamed rice or crusty bread
Suggested side dishes:
Miso soup or edamame
Troubleshooting advice:
- If the stew is too salty, add a splash of water to dilute the flavor
- If the stew is too sweet, add a splash of soy sauce to balance the flavor
Food safety advice:
- Cook pork belly to an internal temperature of 145°F to ensure it is safe to eat
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
Kakuni is a Japanese dish made of braised pork belly. It originated in China and was introduced to Japan during the Meiji period. It is typically served as a topping for ramen or as a side dish.
Flavor profiles:
Savory, sweet, umami
Serving suggestions:
Serve hot with steamed rice or crusty bread.
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Region: Japanese