Hone Kajiri Salt-Simmered Bone-In Pork
Quick answer
- Total time
- 215 min
- Level
- Medium
- Servings
- 6 servings
- Ingredients
- 4
About this dish
Hone kajiri is an Oku-Kuma specialty from Kumamoto that simmers large meaty pork or wild-boar bones, such as ribs, backbones, and pelvic sections, in water for about three hours and seasons them simply with salt and a little soy sauce.
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It is said to descend from hunters who used every scrap of meat left on the bones after butchering. Today pork versions are still prepared generously for regional events and large gatherings. The bones start in cold water so foam and excess fat can rise gradually and be skimmed thoroughly. After the first boil, low heat keeps the liquid from churning and allows the attached meat to soften without drying. Seasoning waits until the meat nearly falls from the bone. Each large piece is served intact, held by hand, and picked clean around the bone, while the deeply extracted broth is enjoyed alongside it.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Ask a butcher to cut 1.5kg meaty pork ribs and backbone into palm-length sections.
Check for loose bone fragments, soak in cold water for 20 minutes, and rinse the cut faces under running water.
- 2Control
Place the washed bones and meat with 3L water in a large pot over high heat.
As it gradually begins to boil, repeatedly skim off gray foam and heavy surface fat.
- 3Heat
At a full boil, lower the heat and leave the lid ajar.
Maintain only small bubbles for 2.5 to 3 hours, skimming foam and excess fat every 30 minutes.
- 4Step
If reduction exposes the meat, add hot water a little at a time.
Confirm that the meat wobbles and pulls easily from the bone when lifted, and that its thickest part exceeds 74°C.
- 5Control
When the meat is fully tender, add 30ml soy sauce and simmer 5 minutes.
Season in two additions with up to 10g salt, then divide among six bowls with broth and at least one large bone per serving.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Made with 1.5kg meaty pork bones
- Finish cue
- When the meat is fully tender, add 30ml soy sauce and simmer 5 minutes.
- Avoid this
- Do not cut large bones with a home knife; have a butcher do it.
Cooking decision evidence
Calculated Charim data and applicable official food safety guidance.
This recipe
215min, 4 ingredients
Category median
48min, 8 ingredients
Based on 200 recipes