Photograph of the finished Kakuni

Japan · Ba chỉ kho kẹp bánh mì Nagasaki

Kakuni

4 hr Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork belly Pork belly 1.6 kg
  • Photograph of Sliced sandwich bread Sliced sandwich bread 16 slices
  • Photograph of Soy sauce Soy sauce 180 ml
  • Photograph of Cooking sake Cooking sake 240 ml
  • Photograph of Sugar Sugar 140 g
  • Photograph of Ginger Ginger 120 g
  • Photograph of Spring onion Spring onion 160 g
  • Photograph of Dijon mustard Dijon mustard 80 g
  • Photograph of Lettuce Lettuce 240 g
  • Photograph of Oil Oil 100 ml

Method

  1. 1 Pan-fry the whole pork belly block for 4 minutes on each side, then blanch for 15 minutes and drain.
  2. 2 Simmer the meat chunks with soy sauce, sake, sugar, and ginger over the lowest heat for 2 hours and 30 minutes.
  3. 3 The Nagasaki version is served with thick slices of bread for use as a sandwich filling, rather than as a whole block in a bowl.
  4. 4 Let the meat cool in the braising liquid, then slice it into 1.5 cm thick slices.
  5. 5 Simmer the broth until it reduces to one-third of its original volume, forming a thick, glossy sauce.
  6. 6 Toast the bread slices for 4 minutes, then sandwich a slice of meat with lettuce, spread with mustard, and drizzle with sauce.

With an appliance

  • Pressure cooker 2 hr

    Replace step 2: pressure cook for 45 minutes, then release the pressure naturally, and then simmer the sauce for 15 minutes.

Start cooking