Kakuni (Braised Pork) 角煮

Print RecipeJump To Recipe

Kakuni | Easy Japanese Recipes at JustOneCookbook.com

Kakuni is a Japanese braised pork dish and the literal translation is “square-simmered.”  It’s made of thick cubes of pork belly simmered in sake, soy sauce and sugar/mirin.  I use Chinese rock sugar to substitute sugar/mirin for this dish.  I believe by using Chinese rock sugar the sweetness is just perfect compared to sugar or mirin.  The pork is cooked for a long time over low heat and the meat becomes moist and extremely tender.

If you only look at the cooking time you might be hesitant to try this recipe.  But trust me, the end result will be worth all the time and effort you put in.  Japanese restaurants tend to charge quite a bit for this dish, but you now know why – it takes long time to make this.  I would recommend you to try this dish on rainy days since you are stuck at home anyhow.  Also, I’d recommend you to cook double the amount I listed below (4 servings instead of 2).  The meat will shrink a lot while cooking and since it takes the same amount of time to make more .   Enjoy!

I updated the recipe and here’s the new version of Braised Pork Belly Kakuni recipe.

Braised Pork Belly (Kakuni) | JustOneCookbook.com

Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

Kakuni (Braised Pork)
Prep time
Cook time
Total time
Serves: 3
  1. Cut the meat into 2 inch pieces and sprinkle Konbucha.
  2. Cut Tokyo Negi into 2 inch pieces and also make Shiraga Negi. Slice ginger thinly.
  3. In a large non-stick frying pan, heat oil on high heat and cook until all sides are nicely browned. It will take some time.
  4. Meanwhile, fill water half way in a medium saucepan. Add ⅓ of chopped Tokyo Negi and ⅓ of sliced ginger. When boiling, turn off the heat and cover.
  5. After the meat is nicely browned, transfer it to the saucepan. Heat up the saucepan until it boils, then reduce heat to medium and cook covered for 1 hour.

  6. After 1 hour, transfer the pork into another pot (I use a Dutch oven here) and discard the liquid. In the new pot, add sake, soy sauce, rock sugar, water, the rest of chopped Tokyo Negi and sliced ginger, and boiled eggs.

  7. Place Otoshibuta (drop lid) in the pot. Cook for 90 minutes on medium (or medium low) heat. Every 20-30 minutes, turn over the meat and eggs. If the liquid starts to evaporate too fast, lower the heat. You can add water if it’s getting too low, but it shouldn’t be necessary. For the last 5 minutes or so, stay around the kitchen to make sure not to burn.
  8. This is after 90 minutes. There are still some liquid left.

  9. Remove Otoshibuta and continue cooking. At this point, there is not too much liquid left, so stay right next to the stove, turning the meat around. When you start to see small bubbles around the pot, it’s done. Serve the meat on a plate.

  10. Cut the eggs in half and serve on the plate. The meat has enough taste already but if you want, you can pour more sauce over the meat. On top of the meat, garnish with Shiraga Negi and sprinkle Shichimi.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.


Enjoy It? Share it!

Never miss another new recipe!

Sign up and receive the Just One Cookbook email newsletter.

Disclosure: Just One Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Leave a Comment

Your email address will not be published - required fields are marked *

  1. Maria

    Hi! 2 questions for you. I do not have Tokyo Negi or the Konbucha. Would you suggest substituting the Negi with leeks or with green onions? And is there something you can suggest to substitute for the Konbucha? Thank you!

    • Hi Maria! Thank you for asking questions. 1) Tokyo Negi is similar to leeks so I assume you can substitute with the white part of leeks, but I would also add green onions. 2) Konbucha gives nice umami as it is a concentration of seaweed broth. Konbucha is salty so you can use salt instead. It’s not the same, but that should be okay. I hope you will like it. Let me know what you think of Kakuni without cooking with Negi and Konbucha. :-)

  2. Pricilia

    Hi Nami,
    Have you ever heard about using hot tea instead of water for boiling the browned pork belly? I wonder if substituting with hot tea would improve the taste or worsen it..haha

    • Hi Pricilia! Yes! I heard about using green tea for boiling the pork belly! It supposed to help making the meat softer, less smelly, etc but unless I have expired tea leaves, I feel a bit of waste? :)

  3. Jessica T

    Hi Nami,

    I cooked this last week without Konbucha as I did not have it. It was delicious. Thank you for sharing this recipe. I will get the Konbucha this weekend and will definitely cook this dish again.