Easiest Way to Prepare Perfect Easy Pork Shoulder Kakuni (Simmered Pork Cubes) with Leeks

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Easy Pork Shoulder Kakuni (Simmered Pork Cubes) with Leeks Easy Pork Shoulder Kakuni (Simmered Pork Cubes) with Leeks Hey everyone, it's Drew, welcome to my recipe site. Today, I'm gonna show you how to prepare a unique dish, easy pork shoulder kakuni (simmered pork cubes) with leeks. It is one of my favorites. You can cook Easy Pork Shoulder Kakuni (Simmered Pork Cubes) with Leeks using 6 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Easy Pork Shoulder Kakuni (Simmered Pork Cubes) with Leeks

  1. It's of Pork shoulder loin.
  2. Prepare of Japanese leeks (thick ones).
  3. You need of thumb Ginger.
  4. You need of each ☆Sake, soy sauce, water.
  5. You need of each ☆Sugar, mirin.
  6. It's of Salt and pepper.

This time, I am going to make it a little bit unique. This is gonna smell and look delicious. Add generous amount of water and turn the heat on high. When the water starts boiling, reduce the heat to low so it simmers.

Easy Pork Shoulder Kakuni (Simmered Pork Cubes) with Leeks step by step

  1. Cut the leeks diagonally.. Easy Pork Shoulder Kakuni (Simmered Pork Cubes) with Leeks
  2. Chop the pork shoulder loin into large bite-size pieces (2 bite-size?) Sprinkle salt and pepper on both sides.. Easy Pork Shoulder Kakuni (Simmered Pork Cubes) with Leeks
  3. Brown the surface in a pan..
  4. Transfer to a pot, and add sliced ginger..
  5. Put leeks on top, pour the ☆ ingredients, and turn on the heat. Bring to a boil..
  6. Cover with a lid, and simmer for 20 ~ 30 minutes over low heat. Take off the lid, and continue simmering until the liquid is reduced by 1/2, then it's done♪.
  7. Garnish with the white part of the Japanese leeks..

Cut pork belly strips into halves or so to fit into a pot you use. Put onion slices and pork in a pressure cooker and pour water to submerge. Bring to a boil at high heat. Put the lid on, lock, and build pressure. Choose a boned and rolled shoulder, which will be simple to carve, or buy it on the bone for more flavour, especially if you intend to slow roast it.

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