Japanese Braised Pork Belly (Kakuni)
Cuisine: Japanese
Region: 日本各地
Servings: 3〜4人分
Japanese Braised Pork Belly (Kakuni), also searched as Japanese kakuni, blanches cubed belly then slow-simmers it in soy, mirin, sugar, and sake until fork-tender—a winter-table and bento classic.
At a glance
Time: about 90–120 min · Serves 4 · Difficulty: easy-medium · ≈ 550 kcal per serving (estimate)
Japanese Braised Pork Belly (Kakuni), also searched as Japanese kakuni, blanches cubed belly then slow-simmers it in soy, mirin, sugar, and sake until fork-tender—a winter-table and bento classic.
Ingredients
- Pork belly (block) 600 g
- Negi (green part, for blanching) 1 stalk's worth
- Ginger (sliced, for blanching) 3 slices
- Sake (for blanching) 100 ml
- Water (for blanching) enough to cover the meat
- [Braising liquid] Water or dashi 400 ml
- [Braising liquid] Dark soy sauce 80 ml
- [Braising liquid] Mirin 80 ml
- [Braising liquid] Sake 80 ml
- [Braising liquid] Sugar 3–4 tbsp
- Ginger (sliced, for braising) 4 slices
- Hard-boiled eggs (optional) 3–4
- Japanese mustard (for serving) as needed
Steps
- Cut the pork belly into 4–5 cm cubes. Sear in a hot skillet until browned and some fat renders (or skip searing and go straight to blanching). Put the meat, green negi, ginger, sake, and water to cover in a pot; bring to a boil over high heat.
- Skim scum carefully and simmer over medium-low heat 20–25 minutes. Lift out the meat, discard the liquid, and rinse the meat briefly with hot or running water to remove surface scum and excess fat. Wash the pot once so the braising liquid stays clear.
- Return the meat to a clean pot with braising water (or dashi), soy sauce, mirin, sake, sugar, and ginger. Cover with an otoshibuta (or a paper lid that sits lightly on the meat), bring to a boil over medium heat, then simmer low 45–60 minutes until a skewer slides through easily. If the liquid drops too low, add hot water.
- If using eggs, peel and nestle them in the liquid; simmer another 15–20 minutes to season. Turn off the heat and, if you can, cool so the flavor soaks in; rewarm over medium heat just before eating for deeper taste (serve right away if short on time).
- Plate the meat and eggs, spoon over braising liquid, and add mustard. If the sauce needs more body, lift out the meat, reduce the liquid a little, then pour it back.
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Notes
Careful blanching and skimming cut odor and keep the cooled dish less greasy.
Hold back some sugar and taste later so it does not scorch and sweetness is easier to balance.
In a pressure cooker, after blanching cook with the braising liquid at high pressure 15–20 minutes, natural release, then open and let the flavor soak.
Rewarming the next day deepens the taste. Store sealed with the liquid about 3 days in the fridge. Solidified fat on top can be lifted off.
Excellent with rice, beer, and pickled mustard greens. Leftovers make kakuni rice bowls or ramen toppings.
Time and temperature
Optional sear 3–5 min · Blanch 20–25 min · Main braise 45–60 min · Eggs extra 15–20 min (optional) · Cool to soak + rewarm 5–8 min
Nutrition
550 kcal · Protein 28 g · Fat 42 g · Carbs 12 g
About 150 g meat + sauce (1/4 of recipe, estimate)
Substitutes
- Pork belly block → skin-on belly / shoulder (chewier)
- Mirin → pinch of sugar + sake / dry white wine splash
- Dark soy → light soy + dash of dark for color
- Hard-boiled eggs → quail eggs / omit
- Japanese mustard → yellow mustard / little horseradish
Storage
Store sealed in the liquid about 3 days fridge; lift solidified fat if you like. Rewarm gently until bubbling. Freeze with liquid up to about 1 month; thaw and warm low—meat stays soft.
FAQ
- Why does the pork taste funky or greasy?
- Blanching and skimming were too short. Blanch 20+ minutes, rinse the surface, and wash the pot before the braise.
- Sauce scorched or too salty?
- Sugar went in too early or liquid cooked dry. Add sugar later; top up with hot water so it never fries dry.
- Can I make Japanese kakuni ahead?
- Yes—ideal make-ahead. Cool and chill; next-day rewarm tastes deeper. Portion and freeze if you like.
- How long in a pressure cooker?
- After blanching, high pressure 15–20 minutes with the braising liquid, natural release, then soak or reduce.
- Can I skip mirin?
- Yes. Use a little sugar plus sake or dry white wine for sweetness and aroma, then taste and adjust.
Origin and history
Japanese braised pork belly (kakuni) is a classic simmered dish of belly cooked slowly in a sweet-savory soy sauce. Influenced by Nagasaki tonporo (dongpo pork), home cooks softened it with sugar, mirin, and soy into an everyday flavor.
Tender meat soaked with sauce is the draw, and it appears often on winter tables and for guests. This recipe blanches first to shed scum and excess fat before the main braise—reliable for home cooks.
Eggs simmered alongside work for bento or a simple one-soup meal. When time allows, cool then rewarm for deeper flavor.