Kakuni

Instructions

1. Prepare the pork
   Bring a large pot of water to a boil. Add the pork belly cubes and boil for 5 minutes to remove excess fat and impurities. Drain and rinse the pork under cold water.
2. Sear the meat
   Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the pork belly cubes and sear on all sides until golden brown, about 2-3 minutes per side. Work in batches if necessary to avoid overcrowding.
3. Add aromatics
   Add the sliced ginger and white parts of green onions to the pot with the seared pork. Cook for 1 minute until fragrant.
4. Create the braising liquid
   Pour in the sake, mirin, soy sauce, water (or dashi), and add the sugar, star anise, and cinnamon stick. Stir to combine and bring to a boil. Reduce heat to a simmer.
5. Braise the pork
   Cover the pot with a lid and simmer on low heat for about 2 hours, or until the pork is very tender and easily breaks apart with a fork. Occasionally skim off any foam or fat that rises to the surface.
6. Reduce the sauce
   Remove the lid and increase heat to medium. Continue simmering for about 15-20 minutes until the sauce has reduced and thickened to a glossy glaze that coats the pork. If using, add boiled eggs during the last 10 minutes of cooking to absorb the flavors.
7. Rest and serve
   Remove from heat and let rest for 10 minutes. The sauce will continue to thicken as it cools. Serve the kakuni over steamed rice, spooning some of the glaze over the meat. Garnish with the reserved sliced green parts of the green onions.