Pork kakuni is simmered with typical Japanese condiments for a longtime. It’s a famous and popular food from Kyushu the Southern island of Japan. You can just leave it on the cooker or use a slow cooker, but this particular recipe is for busy or impatient people, and is cooked with a pressure cooker. The pork kakuni on its own is delicious, but this dish uses egg too, and it becomes wonderful one bite dish.
One Bite Pork Kakuni
- Prep Time
- Cook Time
- 1kg pork belly : cut into 5 x 5cm small blocks
- 3cm ginger : roughly slice
- 80ml soy sauce
- 50ml mirin
- 30ml sake
- 3 tbsp honey
- 2 tbsp sugar
- 1 hard boiled egg
- 1 tbsp mayonnaise
- 1tsp Japanese (or English) mustard
- 1/8 tsp salt
- A pinch of sugar
- tooth picks
- To prepare the pork belly, boil for 1 minute and then move it to a pan of cold water and clean off the "scum" and dry the surface. Heat a frying pan with a medium high heat and add the cooking oil. Place the pork in the frying pan. Fry each surface, then put them in a pressure cooker.
- Put all the condiments (soy sauce, mirin, sake, honey and sugar), ginger and the pork belly in a pressure cooker. Start to cook it on a medium high heat until the pressure is high, then reduce the heat to low, and cook for 30 minutes. Turn off the heat, and wait until all pressure gone. Set aside.
- Hard boil an egg. Separate the egg yolk and white. Chop the egg white, roughly mash the egg yolk. Mix together the egg white, egg yolk, mayonnaise mustard, salt and sugar.
- Heat 3 tbsp of sauce from the pork, then cook and reduce it until it becomes thicker. Cut them into half, brush the surface of the pork, add the egg, then put the tooth picks.