Recipe: Perfect Simmered Pork Kakuni & Lustrous Daikon Radish

Simmered Pork Kakuni & Lustrous Daikon Radish. If you love pork, you must try this kakuni (角煮, simmered pork belly). The pork is cooked slowly so it is tender and it has a lovely sweet soy sauce flavour, but it does not over power the flavour of pork. A recipe showing how I make my favorite Japanese recipe, kakuni!

Buta no kakuni is a classic Japanese dish of braised pork belly that is slowly cooked until the meat is tender, juicy, and packed full of umami. It is simmered with traditional Japanese flavors that include. Kakuni is a southern Japanese dish that's made by simmering cubes of pork belly in aromatics and Kakuni (角煮) literally means "simmered cubes," and is a dish hailing from the island of Kyushu in. You can cook Simmered Pork Kakuni & Lustrous Daikon Radish using 8 ingredients and 12 steps. Here is how you cook it.

Ingredients of Simmered Pork Kakuni & Lustrous Daikon Radish

1. It's 600 grams of Pork belly (block).
2. It's 1/2 of Daikon radish.
3. Prepare 100 ml of ○Sake.
4. It's 100 ml of ○Water.
5. It's 1 of thumb ○Ginger (sliced).
6. Prepare 1 tsp of ○Dashi stock granules.
7. It's 3 tbsp of Soy sauce.
8. You need 3 tbsp of Sugar.

If you love pork, you must try this kakuni (角煮, simmered pork belly). The pork is so tender with lovely sweet soy sauce flavour, yet it retains the flavour of 'pork meat'. Heat a frying pan over medium heat and cook the meat until it turns golden brown. In a pot, place the browned pork and add the green onion.

Simmered Pork Kakuni & Lustrous Daikon Radish instructions

1. Chop the pork belly into 8 even pieces. Place the skin side down, and cook until golden brown in a heated pan..
2. Fry the other sides as well..
3. When they start to brown, wipe the oil with a paper towel..
4. Pour enough water to cover the meat, bring to a boil, then discard the water..
5. Add ○ ingredients to the pan, and bring to boil again. Cover with a lid, turn down the heat to low, and simmer for 30 minutes..
6. Add peeled and chopped daikon radish. Bring to a boil again, and turn down the heat to low. Cover with a lid, and simmer for 60 minutes..
7. Add soy sauce and sugar, and bring to a boil again. Turn down the heat to low, and simmer for 20 minutes..
8. After simmering, the daikon starts to become translucent and change colour as illustrated in the picture. Skim off the fat and leave in the pan with the lid on..
9. When the pork belly and daikon become nice and brown, the mild-flavoured pork kakuni is done..
10. Both pork kakuni and daikon radish have a mild flavour..
11. If you keep simmering until the sauce is evaporated, the pork kakuni will have a thick and rich flavour..
12. Remove the daikon radish halfway through to prevent them from crumbling, absorbing too much flavour, or charring..

Kakuni (角煮) is a Japanese braised pork dish which literally means "square simmered". 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. This Kakuni, or Japanese Pork Belly, is one of the best things ever. Braised in an incredible cooking Throwing some pork belly in a pot and letting it simmer on low for a couple hours just doesn't take.