Pork Entertaining

Kakuni bossam (braised pork belly)

Name: Kakuni bossam (braised pork belly) recipe
Yield: 4
Ingredients: 1/4 cup (60ml) grapeseed oil; 1kg boneless pork belly, skin on; 400ml Japanese cooking sake (from specialty food shops and Asian grocers); 1 cup (250ml) soy sauce; 100ml mirin (from specialty food shops and Asian grocers); 70g brown sugar; 2 tbs oroshi ginger (Japanese ginger paste, from specialty food shops and Asian grocers); 6 eggs; Hot mustard; Sliced cucumber pickles; Red coral lettuce, leaves separated; Kimchi (from supermarkets); Roasted sesame seeds; Togarashi seasoning (from supermarkets)

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by Jonathan Barthelmess

May 27, 2020

This classic Japanese dish is packed full of umami flavours. Begin this recipe 1 day ahead.

1/4 cup (60ml) grapeseed oil
1kg boneless pork belly, skin on
400ml Japanese cooking sake (from specialty food shops and Asian grocers)
1 cup (250ml) soy sauce
100ml mirin (from specialty food shops and Asian grocers)
70g brown sugar
2 tbs oroshi ginger (Japanese ginger paste, from specialty food shops and Asian grocers)
6 eggs

Condiments

Hot mustard
Sliced cucumber pickles
Red coral lettuce, leaves separated
Kimchi (from supermarkets)
Roasted sesame seeds
Togarashi seasoning (from supermarkets)

Method

1.

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.
2.

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.
3.

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.
4.

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.