Japanese dish Kakuni is a braised pork belly. It is cooked all over Japan and mainly in the southern part of the country, Okinawa prefecture. Do not be afraid of a large amount of fat, most part of it is evaporated while braising and meat becomes soft and tender. Kakuni is quite easy to cook, main part of a process is braising. Though cooking this dish takes some time, it is worth it – a dish will be a true culinary event.

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✅ Ingredients:
• pork belly – 2,2 lb | 1 kg
• 6 eggs
• ginger – 2 oz | 60 g
• scallion – 1,5 oz | 40 g
• wakame seaweed – 0,1 oz | 4 g
• 4 star anise
• brown sugar – 6 tbsp
• soy sauce – 6 tbsp
• mirin (regular wine can be used) – 3 tbsp
• water – 5 cup | 1,3 l

✔︎ You will need:
• carving board
• saucepan
• pan

📙Preparation:
1. Cut the pork belly into pieces of 1-1,5 in | 3-4 cm.
2. Heat a pan, lay out the meat pieces and fry on all sides until golden crust over medium heat.
3. Take the meat out into a saucepan.
4. Add some water into the saucepan, covering the meat ½ in | 2 cm above, bring to a boil and skim the froth.
5. Add 1 oz | 30 g of sliced ginger, the star anise and scallion. Cover with a lid and cook over low heat for 2 hours.
6. In two hours check the meat readiness – it is to be very soft.
7. Lay the meat out into a deep pan and add the filtered broth half the meat level.
8. Add 1 oz | 30 g of sliced ginger and the wakame seaweed, cover with a lid and simmer for 20 minutes over low heat.
9. Add the mirin, 3 tbsp of brown sugar and 3 tbsp of soy sauce, braise over low heat for 5 minutes.
10. Flip the meat pieces and add another 3 tbsp of sugar and soy sauce each, simmer for 5 minutes over low heat.
11. Place the eggs, peeled and already boiled for 5 minutes, between the meat pieces.
12. Keep braising for another 5 minutes over low heat.
13. Serve your kakuni pork hot with fresh scallion and halved eggs with runny yolks, poured with the sauce it cooked in.

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