Serves 6
130 min
Shio Kakuni
Recipe GLPRfd315012e95cc9
A traditional Japanese braised pork belly dish seasoned with salt, soy sauce, sake, and aromatic ginger, garlic, and scallions. The pork is simmered until incredibly tender and infused with a savory umami broth made from dried baby anchovies. Serve over rice or with vegetables for an authentic, deeply satisfying meal.
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Ingredients
1400 grams Pork belly
140 grams Scallions, cut into 4-inch lengths
100 grams Fresh ginger, sliced into coins
24 grams Garlic cloves
10 grams Niboshi (dried baby anchovies)
3 cups Water
¾ cups Sake
3 tablespoons Evaporated cane sugar
2 tablespoons Soy sauce
2 teaspoons Salt
Directions
Fill a large pot with water and bring it to a rolling boil over high heat. Add the pork belly and return to a boil. Reduce the heat to maintain a gentle simmer and cook for 30 minutes to remove impurities and partially tenderize the meat.
Carefully drain the pork belly using a colander. Rinse the pot thoroughly to remove any residue. Under cool running water, gently scrub the surface of the pork belly with your fingers or a soft brush to remove any coagulated proteins.
Cut the blanched pork belly into 2-inch cubes and return them to the cleaned pot. Add the scallion pieces, ginger coins, garlic, niboshi, water, sake, sugar, soy sauce, and salt.
Bring the mixture to a boil over high heat, then reduce the heat to low and place a partial lid on the pot (leaving a small gap for steam to escape). This allows the liquid to reduce gradually while keeping the ingredients moist.
Simmer gently for approximately 1 hour and 30 minutes, until the pork is extremely tender and can be easily cut in half with a fork. The braising liquid should reduce to a rich, glossy sauce that coats the meat. Serve hot as a main course.
