Name: Morimotos 15 Hour Pork Kakuni Recipe
Cook time: 15 h
Total time: 15 h
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1.5 kg Pork belly; 120 ml Soy sauce; 60 ml Mirin; 60 ml Sake; 50 g Sugar; 20 g Ginger, sliced; 4 cloves Garlic, smashed; 1 L Water

Zaya Cocobana Rum, Nux Walnut Liqueur, House-Made Tom & Jerry Batter, Dalgona Coffee Foam, Biscoff Brownie Crumble | Served warm, comforting, nostalgic

Dalgona Delight

A fruity strawberry shake made with real strawberries.

Strawberry Shake

Enjoy a creamy and refreshing regular-sized strawberry shake made with ripe strawberries and smooth vanilla ice cream.

Strawberry Shake, regular size

braised pork belly with hot scallop rice porridge

Cut the pork belly into large cubes and set aside.

Prepare the Pork

In a large pot or Dutch oven, sear the pork belly cubes over medium-high heat until browned on all sides. Remove and set aside.

Sear the Pork

In the same pot, add soy sauce, mirin, sake, sugar, ginger, garlic, and water. Stir until sugar dissolves.

Create the Braising Liquid

Return the pork belly to the pot, ensuring the meat is submerged in the liquid. Bring to a simmer, then cover and reduce the heat to low. Cook for 15 hours, turning occasionally.

Braise the Pork

In a separate pot, cook rice with water to create a porridge consistency. Add thinly sliced scallops and cook until just opaque.

Prepare the Scallop Rice Porridge

Once the pork is tender, slice and serve over the hot scallop rice porridge.

Serve

Pork belly

Soy sauce

Mirin

Sake

Sugar

Ginger, sliced

Garlic, smashed

Water