Kakuni or Japanese Braised Pork Belly is tender chunks of succulent meat coated in a savory soy sauce glaze. There‘s something about this dish that I cannot resist! The slow cooking method turns the pork belly into a delicious creation that simply melts in your mouth.
Kakuni (角煮) is a Japanese braised pork belly, and it literary means “square simmered” referring to the shape of this dish. I’m not usually into fatty meat but there is something about this dish that I cannot resist. The slow cooking method turns the meat into a delicious creation.
For my day-to-day cooking, I enjoy experimenting with existing recipes to see if I can improve them. I had been cooking a simpler version of kakuni until one day my husband asked if the meat can be softer after I made it. I kept experimenting with different methods and changing the ingredients’ portions, and I think I finally got the kakuni that will melt in your mouth.
Tips to Make Delicious Kakuni
The key to a good kakuni recipe is the initial simmering. For this recipe, I spent 2-3 hours simmering the meat, but you could spend additional hours doing so if you have the time. This important process renders out the majority of fat from the pork belly and makes the meat and the fat have that melt-in-your-mouth texture.
Although it takes hours of preparation (unless you have a pressure cooker), the result is really worth it. If you plan to cook this for your family, I would recommend you to make a double portion. Since you have to spend hours in the kitchen anyway, you might want to make extra for a second meal. I hope you enjoy this recipe as much as my family does.
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Braised Pork Belly (Kakuni)
Ingredients
- 1 lb pork belly
- 9–10 slices ginger (unpeeled; slice a 2-inch, 5-cm knob)
- 1 Tokyo negi (naga negi; long green onion) (or several green onions/scallions)
- 3 large eggs (50 g each w/o shell)
For the Seasonings
- 2½ cups dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)
- ¼ cup sake
- 3 Tbsp mirin
- ¼ cup sugar
- ¼ cup soy sauce
- 1 dried red chili pepper (optional)
For Serving
- shichimi togarashi (Japanese seven spice) (optional, to taste)
Instructions
- Gather all the ingredients.
- Pound 1 lb pork belly on both sides with a meat pounder (or the back of the knife) to tenderize it.
- Press and mold the meat back into its original shape with your hands. Then, cut the pork belly into 2-inch (5 cm) pieces. My pieces are roughly 1½ x 1½ x 2 inches (4 x 4 x 5 cm).
- Heat a heavy skillet over medium-high heat. When it‘s hot, add the meat fat side down on the ungreased skillet. Cook the meat until all sides are nicely browned. To prevent oil splatter, you can use a splatter screen. Tip: Searing the surface of the meat before boiling helps draw out excess fat and lock in the flavor.
- When the meat is nicely browned, transfer the pieces to a plate lined with paper towels to absorb the excess fat.
- Cut the unpeeled ginger thinly into 9–10 slices ginger; set aside half of the slices for later. Next, cut the green part of 1 Tokyo negi (naga negi; long green onion) into 2-inch (5-cm) pieces. Set aside the white part to make Shiraga Negi later for garnish (see below).
To Cook the Pork Belly
- In a large pot, put the seared pork belly, green part of the negi, and half of the sliced ginger (saving the other half for the braising liquid). Next, add enough water to the pot to cover the meat. Tip: Boiling the seared meat removes the excess fat and scum. These two steps (searing and boiling) remove excess fat while keeping the meat juicy.
- Bring it to a boil over high heat, and then reduce the heat to a simmer. Cook, uncovered (so the unwanted odor goes away), for 2–3 hours. Turn the pork occasionally during this time. When the liquid is running low, add more water or hot water to the pot so the meat remains covered at all times. Tip: If you want really tender meat, cook for at least 3 hours.
To Prepare the Eggs and Shiraga Negi
- Meanwhile, hard-boil 3 large eggs (50 g each w/o shell) and peel them. Set aside. For more details, see my post on How To Make Perfect Hard-Boiled Eggs.
- Next, use the white part of 1 Tokyo negi (naga negi; long green onion) to make shiraga negi. First, cut the white part into pieces that are 3 inches (7.6 cm) long. Then, make a lengthwise incision to remove the soft green core (save for another use). Stack the outer layers, holding them flat against the cutting board, and slice lengthwise into very thin julienned strips. Soak in a bowl of iced water for 10 minutes to remove the bitterness, and drain well. Set it aside to use later as a garnish. Tip: For step-by-step photos, see my tutorial on How To Make Shiraga Negi.
To Braise the Pork Belly
- After cooking for 2 hours, drain the water and remove the pork to a paper towel to wipe off the excess oil.
- To a large, heavy-bottomed pot (I use a Dutch oven), add the cooked pork belly, 2½ cups dashi (Japanese soup stock), ¼ cup sake, and 3 Tbsp mirin. Start cooking on medium heat.
- Next, add ¼ cup sugar, ¼ cup soy sauce, the rest of the ginger slices, and 1 dried red chili pepper. Tip: I remove the chili seeds so it won‘t be too spicy for my kids.
- When it reaches a boil, reduce the heat to low or medium low to maintain a simmer. Place an otoshibuta (drop lid) on top of the meat; do not cover the pot with the regular pot lid. Cook for 1 hour. Tip: If you don‘t have an otoshibuta, make one! See my post on How To Make Otoshibuta.
- After the halfway point (cooking for 30 minutes), add the peeled hard-boiled eggs to the pot. You can now remove the otoshibuta.
- Continue simmering, uncovered, for another 30 minutes. If the cooking liquid is pretty low, reduce the heat to low or lowest. Occasionally, baste the meat with the braising liquid and gently turn the meat and eggs. Make sure there‘s enough liquid in the pot so the pork and eggs don‘t burn. When the sauce is reduced and the meat has a nice glaze, it’s ready to serve.
To Serve
- Serve the Kakuni and eggs and garnish with shiraga negi on top. Season with shichimi togarashi (Japanese seven spice) (optional) to taste.
To Develop Flavor (optional)
- If you prefer a more flavorful and less oily Kakuni, wait one day before serving. Let it cool completely, then refrigerate the pork belly in its braising liquid overnight. The next day, remove and discard the solidified fat (optional) before gently reheating the Kakuni. Heat thoroughly and serve.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3–4 days and in the freezer for a month.
Really good recipe. It’s basically Japanese style pot roast. That being the case if you can’t track down pork belly, Chuck roast makes a good substitute.
Hi Dragoncat! Thank you for trying Nami’s recipe and sharing your experience with us!
Happy Cooking!🤗
I’ve just now, finished my supper from making this recipe and still can’t believe that I made it. It beats any japanese takeaway that I’ve had in a long time. It is simply wonderful.
May the universe bless you for enriching others!
Hello, Julian! Aww. We are so happy that you enjoyed Nami’s Kakuni recipe!
Thank you very much for trying her recipe and sharing your thoughts. We hope you enjoy trying many of the recipes on our website.
Happy Cooking!