Kakuni Fried Rice
Ingredients
- 500 gPork belly (cubed)
- 400 gWhite rice (cooked and cold)
- 2 pcEgg (beaten)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 300 mldashi stock
- 3 tbspsoy sauce
- 2 tbspmirin
- 2 tbspSake or rice alcohol
- 1 tbspWhite sugar
- 2 tbspPeanut oil
- 15 gFresh ginger (peeled and sliced)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
