Glazed Pork Kakuni
Tender pork belly braised in a soy-mirin glaze until sticky and caramelized. A weeknight take on the Japanese classic, finished with scallions and sesame.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- 1.25 lb pork belly, cut into 1.5-inch cubes
- ⅓ cup soy sauce
- ¼ cup mirin
- ¼ cup sake
- 1 tbsp ginger, sliced into thin matchsticks
- 3 whole scallions, cut into 1-inch pieces
- 1 tbsp sesame seeds, toasted
- ¾ cup water
Instructions
- 1
Heat a 10-inch skillet over medium-high. Working in batches, sear pork cubes until golden brown on all sides, about 8 minutes total. Transfer to a plate.
- 2
Add soy sauce, mirin, sake, ginger, and water to the skillet. Stir to combine. Return pork to the pan and bring to a simmer.
- 3
Simmer uncovered for 12–14 minutes, stirring occasionally, until the liquid reduces by half and coats the pork in a sticky glaze.
- 4
Remove from heat. Stir in scallions and let rest 1 minute until wilted.
- 5
Divide between bowls. Scatter sesame seeds over the top and serve immediately.
Tools you’ll need
- 10-inch skillet with lid or cover
- wooden spoon or spatula
- cutting board
- chef's knife
- measuring cups and spoons
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