Kakuni Bossam (braised pork belly)
Nguyên liệu
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1/4 cup grapeseed oil
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1 kg boneless pork belly with skin on
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400 ml Japanese cooking sake , (from specialty food shops and Asian grocers)
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1 cup soy sauce
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100 ml mirin
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70 g brown sugar
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2 tbsps oroshi ginger ,Japanese ginger paste,
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6 eggs
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CONDIMENTS:
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Hot mustard paste
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Sliced cucumber pickled
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Red coral lettuce , leaves separated
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Kimchi
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Roasted sesame seeds
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Togarashi seasoning
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Place oil in a large heavy-based saucepan over high heat. Sear pork, turning, for 5-6 minutes until all sides are lightly golden and skin is slightly blistered.
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Combine sake, soy, mirin, sugar, ginger and 4 cups (1L) water in a large jug. Pour over pork belly and bring to a simmer. Skim off any impurities that rise to the surface. Reduce heat to low, cover with a lid and simmer for 1 hour 15 minutes-1 hour 30 minutes, until pork is tender, but not falling apart. Remove from heat and cool to room temperature. Chill overnight to allow flavours to develop.
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Meanwhile, bring a small saucepan of water to the boil. Add eggs and cook for 6 1/2 minutes. Drain and refresh in iced water. Peel eggs and place in cooking liquid with the pork to marinate overnight.
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The following day, remove eggs and set aside. Place pan over medium heat and bring to a gentle simmer. Simmer for 20-25 minutes until pork is warmed through. Remove pork from braising liquid and thinly slice. Place on a serving platter and pour over braising liquid. Top with halved eggs. To eat, place a slice of pork on a lettuce leaf and top with desired condiments and egg, and roll up to eat.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.