Kakuni Chahan

Tender cubes of braised pork belly that melt in your mouth, tossed with perfectly grainy fried rice. The aroma of caramelized soy and ginger hits you the moment the wok starts to smoke.

• Prep time: 20 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 1158
• Protein: 24 g
• Carbs: 87 g
• Fat: 77 g

Ingredients

• 500 g Pork belly ( cubed )
• 400 g White rice ( cooked and cold )
• 2 piece Egg ( beaten )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 300 ml dashi stock
• 3 tbsp soy sauce
• 2 tbsp mirin
• 2 tbsp Sake or rice alcohol
• 1 tbsp White sugar
• 2 tbsp Peanut oil
• 15 g Fresh ginger ( peeled and sliced )

Instructions

1. Braising the pork

   Cut the pork belly into large cubes. Place them in a pot with the dashi broth, sake, mirin, sugar, soy sauce, and fresh ginger slices. Simmer over low heat until the meat is fork-tender and the liquid is syrupy.

2. Preparing the garnish

   Finely slice the green onions. Remove the braised pork pieces and cut them into smaller cubes. Remove the ginger slices from the liquid. Keep the reduced cooking liquid aside; it should be dark and glossy.

3. Searing the eggs and rice

   Heat the oil in a wok until shimmering. Pour in the beaten eggs, let them puff for 5 seconds, then add the cold white rice. Break up any rice clumps with a spatula so each grain is coated in egg.

4. Stir-frying everything

   Add the pork cubes and green onions. Pour two spoonfuls of the braising liquid around the edges of the wok to deglaze and add color. Stir-fry over high heat until the rice jumps in the pan and smells nutty.

Chef's tips

• Always use day-old rice; fresh rice is too moist and will stick to the wok.
• The pork is ready when the fat becomes translucent and the meat gives way without resistance.
• Do not overcrowd your pan; work in two batches if necessary to maintain high heat.

Storage

Keeps for 2 days in the fridge in an airtight container. Reheat in a pan with a splash of water to restore the rice's softness.