This pork neck recipe is inspired by a Japanese simmered pork belly dish called “BUTA NO KAKUNI”.
Well, it’s too much saying “inspired”…it is almost the same recipe when you make BUTA NO KAKUNI.
Pork necks are not so popular ingredients in Japan, (but, it is the popular menu in Japanese BBQ restaurants,) I like pork necks in this recipe because they are not as fatty as pork belly and hardly become dry.
It’s super easy to make, and the pulled meat goes well with ramen, tacos, and sandwiches!
CLEAN THE PORK NECK BONES
Neck Bones are kind of bloody, it is better to clean them thoughtfully before cooking.
Rinse well?
No, no, soak the necks in water for 1-2 hours while changing water occasionally.
This method can be also used for cleaning beef cheeks. (IN CASE YOU WANT TO KNOW!)
PARBOIL THE PORK NECKS
Parboiling is often used in Japanese home cooking to reduce excess grease and also clean the meat.
You’ll see plenty of scum when you boil the necks which bring the unpleasant gamey flavor.
Thus, it is the essential step to make a clean delicious pork neck dish.
You don’t need to cook the neck for long, boil them in cold water and once the water gets boiled, drain the water.
Then, rinse each piece thoughtfully off scum.
JAPANESE KAKUNI SAUCE
WHAT’S KAKUNI
“KAKUNI” (角煮) is one of the traditional Japanese dishes in which ingredients such as pork belly, bonito, or tuna are simmered in a sauce made of soy sauce, sake, sugar, and mirin.
Since the ingredient is shaped into a cube, this dish is called “KAKUNI” which literally means simmered cube.
KAKUNI SAUCE
Thus, KAKUNI SAUCE is super easy to make because it is made with standard Japanese condiments.
I often mention that I don’t use MIRIN in my cooking at all and substitute an extra amount of Japanese sake and sugar.
Moreover, I use white wine sometimes as a substitute for Japanese sake because it’s precious here.
KEEP LEFTOVER SAUCE
Keep the KAKUNI sauce for the next time to make this recipe and more dishes.
Especially, since this recipe uses a lot of soy sauce, sake, and sugar, you may not waste the sauce, right?
Simply, use the sauce substituted for soy sauce in the Japanese recipe.
The sauce can be stored in a fridge for up to 2 weeks (but it’s better to bring it to a boil once a week), or I freeze it in a clean jar and consume it within 3 months.
By the way, I re-use the KAKUNI sauce when making this pork neck dish or Japanese Chashu sauce and add condiments to adjust flavors, then, I store the sauce again…and again, and, again…
HOW TO USE THE LEFTOVER KAKUNI SAUCE
MAKE RAMEN NOODLE SOUP
Make Shoyu Ramen after the sauce when making a Japanese-style pork neck dish. The sauce will turn the savory ramen soup packed with rich flavor. Depending on how your sauce will be rich or light and also taste, adjust the ratio of the sauce and water.
MAKE RAMEN EGGS
Simply, marinate hard-boiled eggs in the KAKUNI sauce for 1-3 days. You’ll get delicious ramen eggs so easily!
MAKE MENMA WITH CANNED BAMBOO SHOOTS
You can make the iconic ramen topping called Menma with the KAKUNI sauce. Add 2/3 cup of the Kakuni sauce and 1 tbsp of sugar in 1 cup of water. Simmer the canned bamboo shoots for 20 minutes.
Follow the steps in this recipe.
[INSTANT POT/ PRESSURE COOKER RECIPE] Japanese-Style Simmered Pork Neck (KAKUNI)
Equipment
- 1 Instant pot/pressure cooker
Ingredients
- 4 lb pork necks *about 6-7 neck bones
- 1 cup Japanese Sake/ White wine
- 1 cup Japanese dark soy sauce *kikkoman
- 1 cup Brown sugar/ raw cane sugar
- 1.5 cup Water
- 1 green part of a leek *or 1 bunch of scallions
- 5 sliced gingers or 1 TSP of grated ginger
- 1-2 Dried red chili pepper *optional
Instructions
PREPARE PORK NECKS
- Soak the pork necks in plenty of water for 1-2 hours while changing the water occasionally. *To remove blood from the meat.
- Place the pork necks in the inner pot or a large pot. Add enough water to cover and parboil the necks. {INSTANT POT} Use the "saute" mode. Bring the water to a boil. {STOVETOP} Bring the water to a boil. Once the water is boiled, drain the water and rinse the necks thoughtfully while removing the scum. Clean the inner pot for the following steps.
COOK PORK NECKS
- Gather the remaining ingredients.
- Place the pork necks, soy sauce, sake/white wine, sugar, the green part of the leek, sliced ginger, and water. Place the lid.
- {INSTANT POT} Cook the necks with the "pressure cook" mode, "HIGH", for 20 minutes. {PRESSURE COOKER} Bring the inner pressure to a high level over medium-high heat, and cook for 20 minutes over low heat.
Video
Notes
- EDITED IN JUL 2023.
Make Taco With Pork Neck Bones
Pork Neck Bone Mini Taco
Ingredients
- My Japanese-style pork neck bones *1)
- Fresh Cilantro, chopped
- 4.5" Mini corn/ flour Tortillas
- your choice of leafy greens *baby arugula on my photo
- Cheese
- salsa or pico de gallo
- fresh ground black pepper *optional
Instructions
- *1) Make my Japanese pork neck bones. *See the post.
- Remove the meat from the pork neck thoughtfully.
- Warm a skillet over medium heat (no oil needed) and heat each tortilla for 20-30 seconds on each side.
- Place cheese, leafy green, and the meat.
- Garnish mini tacos with chopped cilantro. *Fresh ground black pepper optionally.
- Serve and enjoy!
Notes
Make Shoyu Tonkotsu Ramen Noodle With Japanese-Style Pork Neck Bones
I am going to tell you the gorgeous ramen recipe with this pork neck bones and broth.
Leave the broth without reducing it, and make the ramen soup!
Moreover, you can use the broth for making ramen toppings such as eggs and bamboo shoots.
