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You need Pork belly (block).
Provide Daikon radish.
Use ○Sake.
Provide ○Water.
Prepare thumb ○Ginger (sliced).
Prepare ○Dashi stock granules.
Prepare Soy sauce.
Use Sugar.

This Kakuni, or Japanese Pork Belly, is one of the best things ever. Braised in an incredible cooking Throwing some pork belly in a pot and letting it simmer on low for a couple hours just doesn't take. Buta no kakuni is a classic Japanese dish of braised pork belly that is slowly cooked until the meat is tender, juicy, and packed full of umami. It is simmered with traditional Japanese flavors that include.

Chop the pork belly into 8 even pieces. Place the skin side down, and cook until golden brown in a heated pan..
Fry the other sides as well..
When they start to brown, wipe the oil with a paper towel..
Pour enough water to cover the meat, bring to a boil, then discard the water..
Add ○ ingredients to the pan, and bring to boil again. Cover with a lid, turn down the heat to low, and simmer for 30 minutes..
Add peeled and chopped daikon radish. Bring to a boil again, and turn down the heat to low. Cover with a lid, and simmer for 60 minutes..
Add soy sauce and sugar, and bring to a boil again. Turn down the heat to low, and simmer for 20 minutes..
After simmering, the daikon starts to become translucent and change colour as illustrated in the picture. Skim off the fat and leave in the pan with the lid on..
When the pork belly and daikon become nice and brown, the mild-flavoured pork kakuni is done..
Both pork kakuni and daikon radish have a mild flavour..
If you keep simmering until the sauce is evaporated, the pork kakuni will have a thick and rich flavour..
Remove the daikon radish halfway through to prevent them from crumbling, absorbing too much flavour, or charring..

Heat a frying pan over medium heat and cook the meat until it turns golden brown. In a pot, place the browned pork and add the green onion. Place pork in a stockpot with rice, cover with water and bring to the boil. Stir in soy sauce and simmer for another hour or until pork is meltingly tender. Set aside to cool, cover and refrigerate.

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