Kakuni – Japanese Braised Pork

This is a braised pork dish which literally means “square simmered" – cubes of pork are simmered for a long time with dashi, soy sauce, mirin, sugar and sake. This is a classic served at izakaya which are local pubs, taverns or the fancy new word - "gastropubs" in Japan.

Although the eating of meat was forbidden in Japan until the Meiji restoration era - one of the recorded historical recipes is very similar to this and that was made from wild boar on occasion. The wild boar are now extinct in Japan, which were hunted by the feudal lords for sport and leisure, and at times desperate and hungry samurai and ronin of the Warring States Era, and its pretty easy to assume that hungry peasants or villagers wouldn't be averse to a little forbidden treat now and again.
Its very versatile - you could add some crushed star anise or some fresh chiles into the braising liquid to add a hint of heat to the pork.

2 lbs. pork belly, or country-style loin ribs cut into cubes
1 piece of kombu seaweed
1 medium sized daikon, grated with liquid, approx 3 cups
1.5 inch piece of ginger, grated
1/4 cup sugar
1/2 cup sake
3 tbsp. mirin
1/4 cup shoyu such as Kikkoman or Yamasa, you could also use tamari.
2 cups dashi stock
Salt

Put piece of kombu in a pot of cold water. Soak the kombu for 30 minutes.
Add pork cubes into the pot of water with kombu and slowly bring to boil over medium/low heat. Once it reaches boil, take the piece of kombu out and discard. Allow the pork to simmer for another 2-3 minutes, then drain the pork and rinse.

Mix the grated daikon and ginger together. In a heatproof dish, place a third of the grated daikon/ginger mixture over the bottom of the dish. Place the pork cubes on top of the grated daikon/ginger and cover with the remaining daikon/ginger.
Place the dish over a steamer and steam for 2-3 hours (replenish the steaming water as necessary). The steaming flavors and tenderizes the pork.
Once the pork can be easily pierced with a skewer, remove the dish from the steamer. Place the pork cubes in a bowl of lukewarm water, gently rinse the pork cubes and let cool.

Refrigerate the pork cubes for a few hours or overnight.
Add sugar, sake, mirin and soy sauce to a large heavy bottomed pot/dutch oven. Add cool, steamed pork cubes and toss the pork around so it gets coated with the sauce, then add in 2 cups of dashi stock and simmer for 2-3 hours, turning the pork occasionally for even flavoring and coloring. The pork pieces should all fit in one layer.
Add a little salt to round off the flavors and simmered for a few more minutes. After all the simmering, the pork should be very tender and be covered with a thick dark glaze (a reduction of the braising liquid). Serve with hot steamed rice.