Ingredients with Measurements:
- 1 lb pork belly, cut into 1-inch cubes
- 1/4 cup soy sauce
- 1/4 cup sake
- 1/4 cup mirin
- 1/4 cup brown sugar
- 1 tsp grated ginger
- 1 tsp grated garlic
- 1 tbsp vegetable oil
- 8-10 small tortillas
- 1/2 cup chopped scallions
- 1/2 cup chopped cilantro
- 1/2 cup chopped red onion
- 1/2 cup chopped cucumber
- 1/2 cup chopped avocado
- 1 lime, cut into wedges
Special equipment needed:
- Large pot or Dutch oven
- Skillet or griddle
Step-by-step instructions:
1. In a large pot or Dutch oven, combine the soy sauce, sake, mirin, brown sugar, ginger, and garlic. Add the pork belly cubes and enough water to cover them.
2. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 2-3 hours, or until the pork is tender and the liquid has reduced to a thick sauce.
3. Remove the pork from the pot and set aside. Discard any excess fat from the sauce and return it to the pot. Cook the sauce over medium-high heat until it thickens and becomes glossy.
4. In a skillet or griddle, heat the vegetable oil over medium-high heat. Add the pork cubes and cook until they are browned and crispy on all sides.
5. Warm the tortillas in the microwave or on a griddle.
6. To assemble the tacos, place a few pieces of pork on each tortilla. Top with scallions, cilantro, red onion, cucumber, and avocado. Drizzle with the thickened sauce and squeeze a lime wedge over each taco.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Simmering temperature: Low heat
Cooking temperature: Medium-high heat
Serving size:
This recipe makes 8-10 tacos.
Nutritional information:
Calories per serving: 350
Fat per serving: 20g
Carbohydrates per serving: 25g
Protein per serving: 15g
Substitutions for ingredients:
- Pork belly can be substituted with beef or chicken.
- Sake can be substituted with white wine or rice vinegar.
- Mirin can be substituted with honey or sugar.
- Vegetable oil can be substituted with canola oil or peanut oil.
Variations:
- Add sliced jalapenos or hot sauce for extra heat.
- Top with shredded cheese or sour cream for a creamy twist.
- Use lettuce leaves instead of tortillas for a low-carb option.
Tips and tricks:
- Make sure to remove any excess fat from the sauce to prevent it from becoming greasy.
- For extra flavor, marinate the pork in the sauce overnight before cooking.
- Use a slotted spoon to remove the pork from the pot to prevent it from falling apart.
Storage instructions:
Store leftover pork and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork in the microwave or on a skillet until heated through. Warm the tortillas in the microwave or on a griddle.
Presentation ideas:
Arrange the tacos on a platter and garnish with lime wedges and cilantro sprigs.
Garnishes:
- Lime wedges
- Cilantro sprigs
- Sliced jalapenos
- Shredded cheese
- Sour cream
Pairings:
- Mexican rice
- Refried beans
- Guacamole
- Salsa
Suggested side dishes:
- Grilled corn on the cob
- Black bean salad
- Cucumber salad
- Coleslaw
Troubleshooting advice:
- If the sauce is too thin, cook it over medium-high heat until it thickens.
- If the pork is tough, simmer it for an additional 30 minutes.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to prevent foodborne illness.
- Store leftover pork and sauce separately in the refrigerator for up to 3 days.
Food history:
Kakuni is a Japanese dish made of braised pork belly. Tacos are a Mexican dish made of tortillas filled with various ingredients. This recipe combines the two cuisines to create a unique fusion dish.
Flavor profiles:
The pork belly is savory and tender, with a sweet and salty sauce. The tortillas add a slightly nutty flavor, while the toppings provide freshness and crunch.
Serving suggestions:
Serve the tacos with a cold beer or a margarita for a refreshing drink.
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