20-Min Kakuni Pork Belly
Tender pork belly braised in a glossy soy-mirin glaze inspired by kakuni — no long simmer required. Caramelize the pork first, then finish in a reduced sauce.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
comfortsatisfyingjapaneseporktendermeltyjuicyweeknight
Ingredients
- 1.5 lbs pork belly, skin-on
- ½ cup soy sauce
- ¼ cup mirin
- ¼ cup sake or dry white wine
- 2 tbsp ginger, sliced into coins
- 2 whole scallions
Instructions
- 1
Cut pork belly into 1.5-inch cubes. Pat dry with paper towels.
- 2
Heat a 10-inch skillet over medium-high. Sear pork cubes skin-side down, 2 minutes per side, until deep brown. Pour off most fat.
- 3
Add soy sauce, mirin, sake, and ginger slices. Bring to a boil, then lower heat to medium.
- 4
Simmer uncovered, stirring occasionally, until sauce reduces and coats the pork, about 10 minutes.
- 5
Chop scallions. Scatter over pork and serve with rice.
Tools you’ll need
- 10-inch skillet
- cutting board
- knife
- spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
