Hone Kajiri Salt-Simmered Bone-In Pork
Quick answer
- Total time
- 215 min
- Level
- Medium
- Servings
- 6 servings
- Ingredients
- 4
About this dish
You eat this holding a big bone in your hand and gnawing off the meat around it.
Read more
It is said to have started with hunters in the Okukuma area of Kumamoto, who ate every scrap of meat left on the bones after butchering game. These days it is made with meaty pork ribs and backbone rather than wild boar, cooked in big pots and shared at local gatherings.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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 is at least 74°C.
- 5
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.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
有限会社ひまわり亭 · Checked: 2026-08-11