Japanese Braised Pork Belly
Kakuni is a Japanese braised pork belly dish where thick-cut slabs are simmered for hours in soy sauce, mirin, sake, and ginger until the fat renders completely and the meat yields to the lightest pressure of chopsticks. The mirin builds a gentle sweetness that rounds out the soy sauce's salinity, while ginger keeps the pork tasting clean throughout the long braise. The reduced cooking liquid glazes each piece in a dark, glossy coat that concentrates the flavor on the surface. Served over steamed rice or with a dab of hot mustard, the contrast between the rich pork and the sharp condiment defines this dish.
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Instructions
- 1
Cut pork belly into large cubes and sear all sides.
- 2
Parboil for 10 minutes to remove excess fat and odor.
- 3
In a pot, bring water, soy sauce, mirin, sugar, ginger, and green onion to a boil.
- 4
Add pork and simmer on low heat for 90 minutes.
- 5
When the sauce thickens, turn off heat and rest before serving.
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Japanese Braised Pork Belly
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