Kakuni pork: Zakuro’s recipe

Ingredients for 3 or 4 people

• 500g pork belly,
• 400ml of water,
• 200 ml of sake,
• 100ml soy sauce,
• 50ml mirin,
• 3-4 tbsp. at s. of brown sugar.

The preparation

Poach the pork belly in simmering water for 45 minutes to 1 hour, depending on the size of the meat, skimming and degreasing regularly. Cut the meat into strips of about 5 to 6 cm, then cut into slices 1 to 2 cm thick.

Combine soy sauce, water, sake and mirin. Prepare a dry caramel by heating the sugar in a casserole dish. As soon as the caramel is blond, incorporate the liquid mixture into it, paying attention to the projections. Add the pork pieces and simmer covered for 1 hour to 1 hour 30 minutes over low heat.

Let cool and place the pork in its liquid in the fridge overnight.

Tip: place a sheet of parchment paper on the surface, to facilitate degreasing (the fat will freeze on it, all you have to do is gently remove the sheet).

For the dressing, reheat over low heat, take the cooking juice and reduce it in a small saucepan to make it syrupy.

Serve with a small leek or chiseled spring onions, grated fresh ginger, possibly a soft-boiled egg and/or some green vegetables. Without forgetting a small bowl of white rice.