Nagasaki Kakuni Braised Pork Belly Chinese Influence

Ingredients

• 1.2 kg pork belly, skin-on, in a single block; three layers of fat alternating with two layers of meat, approximately 50% fat to 50% meat ratio
• For the braising liquid
• 300 ml sake
• 150 ml mirin
• 150 ml soy sauce, dark, for depth of colour
• 50 g sugar
• 500 ml water
• To serve
• 1 tsp karashi, Japanese hot mustard, prepared

Method

1. 1
   Cut the pork belly block into portions approximately 5–6 cm square, retaining the skin. Bring a pot of unsalted water to a full boil, add the pork, and blanch for 10 minutes. Remove and rinse under cold running water, scraping away any grey impurities. The water should run clear and the surface of the pork should show no residual scum.
2. 2
   Place the blanched pork portions skin-side down in a heavy braising pot or donabe. Add the sake, mirin, soy sauce, sugar, and water. The liquid should come approximately two-thirds of the way up the pork — add water to adjust if necessary. Bring to a bare tremble over medium heat, then reduce immediately to the lowest possible flame. Set an otoshibuta (drop lid) directly on the surface of the liquid and pork. This is where the dish lives or dies: the liquid must never rise above a lazy, occasional bubble — 90°C at the absolute maximum. Vigorous simmering toughens the collagen before it can convert to gelatin; only sustained low heat produces the trembling, meltingly tender texture that defines Nagasaki kakuni. Maintain this barely-moving simmer for 3 to 4 hours. The pork is done when a skewer passes through the fat layers with no resistance and the skin has turned translucent.
3. 3
   Remove the pork from the braising liquid and set aside. Strain the liquid through a fine sieve into a saucepan, discard any solids, and reduce over medium heat until the liquid has the consistency of a light glaze — it should coat a spoon and hold a line drawn through it. Return the pork to the reduced braising liquid, allow to cool to room temperature, then refrigerate overnight in the liquid. The fat will set firm and the colour will deepen to a dark, lacquered mahogany. The overnight rest is not optional: kakuni served immediately after braising lacks the depth of colour and flavour penetration that distinguish Nagasaki style.
4. 4
   The following day, remove the set fat from the surface of the chilled braising liquid and discard. Gently reheat the pork in the liquid over low heat until the fat returns to a trembling, glassy set and the cubes are heated through. The skin should appear translucent and the fat should quiver when the pot is moved — not collapsed, not firm.
5. 5
   Transfer the kakuni portions to warmed bowls or plates. Spoon the remaining reduced braising liquid over each portion as a glaze. Serve with a small measure of prepared karashi alongside. The glaze should lie over the skin like dark lacquer; the fat layer, when pressed lightly, should yield without resistance.