Japanese Braised Pork Belly
Quick answer
- Total time
- 140 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 7
About this dish
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.
Read more
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.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
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.
- 6Control
Turn off the heat when the braising liquid reduces to a thick brown sauce.
Place the pork over rice and spoon a little sauce on top.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Kakuni melts a layer of fat into pork belly slabs through a low mirin-soy simmer for two hours.
- Finish cue
- Raise the heat to medium and cook about 10 minutes more, spooning the sauce over the pork to build a glossy glaze.
- Storage and reheating
- Chill overnight and remove solid fat for a cleaner taste.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
140min, 7 ingredients
Category median
48min, 8 ingredients
Based on 247 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Dongpo Pork (Chinese Soy-Braised Melt-in-Mouth Pork Belly)
pork belly, ginger
Classic Tonkotsu Ramen (Pork Bone Milky Broth Noodles)
mirin, ginger
Japanese Braised Pork Belly
mirin, ginger