Japanese Braised Pork Belly (Kakuni)
Tender pork belly braised in a sweet-savory soy glaze until the meat melts on your tongue. A classic Japanese comfort dish that tastes like it simmered for hours but comes together in under 45 minutes.
- Total time
- 45 min
- Servings
- 4
- Calories
- 620
- Protein
- 38g
Ingredients
- 1.5 lb pork belly, skin removed
- ½ cup soy sauce
- ¼ cup mirin (sweet rice wine)
- 2 tablespoons sugar
- 3 tablespoons fresh ginger, sliced into thin coins
- 2 cups water
Instructions
- 1
Pat the pork belly dry with paper towels, then cut it crosswise into 2-inch-thick pieces so each piece is a rectangular block.
- 2
Place a large pot or Dutch oven on the stove and set the heat to medium-high until the bottom is hot enough that a water droplet sizzles immediately when flicked onto it.
- 3
Place the pork pieces skin-side down in the pot (no oil needed — the pork will release its own fat) and let them sit without moving until the skin and outer surface turn golden brown, about 5 minutes.
- 4
Flip each pork piece over with tongs so the meat-side faces down, then cook another 3 minutes until that side also turns golden brown.
- 5
Pour the soy sauce, mirin, sugar, and water into the pot, being careful as the liquid will steam. The liquid should come up to just cover the pork pieces.
- 6
Scatter the sliced ginger over and around the pork pieces, then reduce the heat to medium-low so the liquid barely simmers — you should see only occasional small bubbles breaking the surface.
- 7
Cover the pot with a lid (or aluminum foil if you don't have a lid) and let it braise undisturbed for 30 minutes until the pork is fork-tender and easily pierced.
- 8
Remove the lid carefully (watch out for the escaping steam), then use a slotted spoon to transfer the pork pieces to a serving plate or individual bowls.
- 9
Spoon the braising liquid and ginger slices over the pork, leaving most of the fat behind in the pot. Serve warm.
Tools you’ll need
- large pot or Dutch oven with a lid
- cutting board
- sharp knife
- paper towels
- tongs
- slotted spoon
- measuring cups and spoons
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