Braised Pork Belly Kakuni Recipe

As I slowly simmer this pork belly to tender perfection, I can already tell this isn’t just going to be another dish—it’s a soulful journey through the savory depths of flavor, ending right on my plate with a masterpiece known as Kakuni.

The rich texture of melt-in-your-mouth braised pork belly is something I just can’t get enough of. I truly love this Japanese classic and am so excited to share my recipe for it with you today.

My kakuni recipe brings this dish to life like never before! Kakuni is braised pork belly, but it’s not just any old pork belly simmered for a while.

This pork belly is zesty with ginger and garlic. It’s enhanced (in a most umami way) with boatloads of soy sauce and sake and (trust me on this one) a whole lot of sugar.

Braised Pork Belly Kakuni Recipe Ingredients

• Pork Belly: Rich in protein and flavorful fats, ideal for tender, savory dishes.
• Boiled Eggs: Packed with protein and essential vitamins, they add texture and richness.
• Soy Sauce: A source of umami, providing depth and a salty, savory taste.
• Sake: Adds a subtle sweetness and aromatic complexity to the dish.
• Mirin: Sweet rice wine imparts a gentle sweetness and glossy finish.
• Ginger: Spicy and aromatic, it aids digestion and enhances flavor.
• Sugar: Balances salty and umami flavors with sweetness.

Braised Pork Belly Kakuni Recipe Ingredient Quantities

• 500g pork belly
• 4 boiled eggs
• 1 thumb-sized piece of ginger, sliced
• 2 cloves garlic, crushed
• 3 tablespoons soy sauce
• 2 tablespoons sake
• 2 tablespoons mirin
• 2 tablespoons sugar
• 500ml water
• 1 tablespoon vegetable oil
• Chopped green onions for garnish (optional)
• Blanched greens (such as bok choy or spinach) for serving (optional)

How to Make this Braised Pork Belly Kakuni Recipe

1. Warm the vegetable oil in a large pot over medium heat. Put in the pork belly and sauté until it’s brown on all sides, about 5-7 minutes.

2. Take the potbelly out of the pot and put it aside. Put the ginger and the garlic into the same pot and sauté them in their own rendered fat for 1 to 2 minutes until they start to smell really, really good.

3. Put the pork belly back in the pot. Pour in the soy sauce, sake, mirin, sugar, and water. Heat everything until it reaches a rolling boil.

4. Lower the heat to low, cap the pot with a lid, and simmer for
1.5 to 2 hours, until the pig is tender and the flavors have melded.

5. As the pork cooks, ready the boiled eggs by peeling them and setting them aside.

6. Once the suggested cooking time for the pork is up, place the whole boiled and peeled eggs snugly into the pot with the pork. Cover and simmer for another 15 minutes so the eggs can soak up all the deliciousness they can before serving.

7. Take the pork and eggs out of the pot. Cut the pork belly into pieces that are easy to eat.

8. Raise the heat to medium-high and let the leftover liquid bubble away until it transforms into a thick, shiny sauce.

9. On a serving platter, place the sliced pork belly and eggs. Reduced sauce, spooned over the top, completes the dish.

10. Top with minced scallions, and serve with any kind of greens you’ve blanched. Enjoy your Kakuni.

Braised Pork Belly Kakuni Recipe Equipment Needed

1. Large pot with lid
2. Stove or cooktop
3. Tongs
4. Wooden spoon or spatula
5. Kitchen knife
6. Cutting board
7. Measuring spoons
8. Measuring cups
9. Bowl or plate for setting aside pork belly
10. Peeler (for eggs)
11. Serving platter or dish
12. Saucepan (optional, if needing to blanch greens)

FAQ

• What is the best type of pork belly to use for kakuni?Select a portion that is balanced between meat and fat, and which has skin, since the skin renders beautifully and adds flavor, richness, and unctuousness to the dish.
• Can I make kakuni without sake?You can replace sake with dry white wine, or if necessary, just additional water. But that will slightly alter the traditional flavor.
• How do I achieve tender pork belly?The key is cooking slowly. You want to keep the pork belly simmering in low heat until it’s tender, allowing the flavors to meld and the fat to render properly.
• What can I use to replace mirin?A combination of 2 parts dry sherry and 1 part sugar can serve as a stand-in for mirin in this recipe.
• Is it necessary to use ginger in the recipe?Although it is not required, the aromatic depth of ginger and its ability to counterbalance the richness of pork belly contribute to the overall flavor profile. And I’m sorry, but if you want depth of flavor, this is one ingredient you cannot miss.
• How do I store leftover kakuni?Any remaining food should be put in an airtight container and stored in the refrigerator. The food will keep there for up to 3 days. When it’s time to eat the leftovers, retrieve them from the fridge and reheat them gently on the stovetop or in the microwave.
• Can I prepare kakuni in advance?Absolutely. The flavors of kakuni often deepen when it is made a day ahead. Simply reheat before serving, allowing the pork belly to absorb the sauce even more.

Braised Pork Belly Kakuni Recipe Substitutions and Variations

If you want to replace the pork belly, you can use pork shoulder for a leaner option.
You can use dry sherry or rice wine if you can’t get sake.
To substitute for mirin, use a slightly sweeter rice vinegar—Sarah Lee recommends this—and add a pinch of sugar to it.
You can use honey or maple syrup instead of sugar for a different kind of sweetness.
An alternative would be to use canola or sunflower oil in place of vegetable oil.

Pro Tips

1. For added depth of flavor, consider marinating the pork belly in the soy sauce, sake, mirin, and sugar mixture for a few hours or overnight before cooking. This will infuse more flavor into the meat.

2. To ensure the pork belly is extra tender, try blanching it in boiling water for a few minutes before the initial browning step. This will help remove any impurities and result in a cleaner taste.

3. If you prefer a thicker, more luscious sauce, dissolve a small amount of cornstarch in cold water and stir it into the sauce during the final reduction phase.

4. For an extra umami boost, consider adding a piece of kombu (dried kelp) to the pot while simmering the pork. Remember to remove it before serving.

5. To enhance the presentation and add texture, lightly char the blanched greens in a hot pan with a touch of sesame oil before serving alongside the pork and eggs.