Japanese Pork Kakuni
Tender braised pork belly glazed in a sweet-savory soy reduction. A comforting Japanese classic that tastes restaurant-quality but simmers hands-off.
- Total time
- 90 min
- Servings
- 4
- Calories
- 485
- Protein
- 38g
Ingredients
- 1.5 lb pork belly, skin removed
- ½ cup soy sauce
- ¼ cup mirin
- ¼ cup sake
- 1 cup water
- 1 piece ginger, 2-inch piece, sliced
- 2 stalks scallions, chopped
Instructions
- 1
Cut pork belly into 2-inch cubes. Pat dry with paper towels.
- 2
Heat a heavy pot or Dutch oven over medium-high. Working in batches, sear pork until edges are golden, 2-3 minutes per side. Transfer to a plate.
- 3
Pour off all but 1 tablespoon of fat. Add ginger slices and toast 30 seconds until fragrant.
- 4
Add soy sauce, mirin, sake, and water. Stir to combine. Return pork to the pot.
- 5
Bring to a boil, then reduce to a simmer. Cover partially and cook 60–70 minutes until pork is fork-tender.
- 6
Remove pork with a slotted spoon to a serving dish. Strain braising liquid, discard ginger.
- 7
Return liquid to the pot. Simmer uncovered 8–10 minutes until it reduces to a glossy glaze (should coat the back of a spoon).
- 8
Pour glaze over pork. Garnish with scallions. Serve over steamed rice.
Tools you’ll need
- heavy pot or Dutch oven (5-6 quart)
- slotted spoon
- fine-mesh strainer
- cutting board
- knife
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