Kakuni bossam is a braised pork belly, a classic Japanese dish.
– 1/4 cup grape-seed oil
– 1kg boneless pork belly, skin on
– 400ml Japanese cooking sake
– 1 cup soy sauce
– 100ml mirin
– 70g brown sugar
– 2 tbs oroshi ginger
– 6 eggs
1. 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 water and pour over pork belly and bring to a simmer.
3. Simmer covered for 1 hour 15 minutes-1 hour 30 minutes, until pork is tender.
4. Remove from heat and cool to room temperature.
5. Meanwhile, boil eggs, peel them and place in cooking liquid with the pork to marinate overnight in a refrigerator.
6. Remove eggs and set aside.
7. Place pan over medium heat and bring to a simmer. Simmer for 20-25 minutes until pork is warmed through.
8. Remove pork from braising liquid and thinly slice. Place on a serving platter and pour over braising liquid. Top with halved eggs.