Japanese Braised Pork Belly
Quick answer
Kakuni is a Japanese braised pork belly in which thick slabs are simmered for two hours or more in soy sauce, mirin, sake, and ginger over the lowest possible heat.
What makes this special
- Kakuni melts a layer of fat into pork belly slabs through a low mirin-soy simmer for two hours.
- Fat layer dissolves into meat after 2-hour low simmer in mirin-soy
- Mirin caramelizes on the surface for deep amber glaze and mild sweetness
Key ingredients
Core cooking flow
- 1 Cut 800 g pork belly into thick pieces about 10 cm wide.
- 2 Lift out the pork, rinse the surface lightly, and wipe the pot clean before braising.
- 3 In the clean pot, combine 400 ml water, 4 tablespoons soy sauce, 3 tablespoo...
Kakuni is a Japanese braised pork belly in which thick slabs are simmered for two hours or more in soy sauce, mirin, sake, and ginger over the lowest possible heat. The fat layers slowly render into the surrounding meat, breaking down collagen until the pork yields completely to the faintest pressure of chopsticks. Mirin adds a mild sweetness that glazes the surface, while ginger neutralizes any gamey notes, keeping the flavor clean despite the extended cooking time. The reduced braising liquid coats each piece in a deep caramel-colored lacquer, which is one of the dish's defining visual qualities. Served over steamed rice with a spoonful of cooking liquid poured over, or paired with a small dab of hot Japanese mustard to contrast the sweet and salty glaze, kakuni is one of the most satisfying expressions of low-and-slow pork cookery.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Cut 800 g pork belly into thick pieces about 10 cm wide.
Cover with water in a pot, bring to a strong boil, and blanch for 10 minutes, skimming foam and excess fat from the surface.
- 2Season
Lift out the pork, rinse the surface lightly, and wipe the pot clean before braising.
This removes clinging impurities, keeps the sauce from turning cloudy, and gives the ginger a cleaner base to work with.
- 3Season
In the clean pot, combine 400 ml water, 4 tablespoons soy sauce, 3 tablespoons mirin, 1 tablespoon sugar, 1 tablespoon ginger, and 1 green onion. Heat on high, stirring until the sugar fully dissolves.
- 4Control
When the braising liquid boils, add the pork and cover the pot.
Reduce to the lowest heat and cook for 90 minutes, turning the pieces once or twice so the color and seasoning spread evenly.
- 5Control
When the fat looks translucent and chopsticks slide in easily, uncover the pot.
Raise the heat to medium and cook about 10 minutes more, spooning the sauce over the pork to build a glossy glaze.
- 6Finish
Turn off the heat when the sauce reduces to a thick brown glaze.
Serve the pork over hot steamed rice, spoon a little sauce over it, and add a small dab of Japanese mustard if desired.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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