15-Min Kakuni Pork Belly with Fried Egg
Tender pork belly braised in soy-mirin glaze with a runny fried egg and fresh shiso. This shortcut version skips the slow simmer—store-bought pork belly or thick-cut bacon crisps fast over high heat, then glazes in the same pan.
- Total time
- 15 min
- Servings
- 2
- Calories
- 485
- Protein
- 32g
Ingredients
- 10 oz pork belly or thick-cut bacon
- 3 tbsp soy sauce
- 2 tbsp mirin
- 2 whole eggs
- 4 whole shiso leaves
- 1 tbsp neutral oil
Instructions
- 1
Cut pork belly into 1-inch cubes. Heat oil in a large skillet over medium-high until shimmering.
- 2
Sear pork 2–3 minutes per side until edges brown and curl. You'll smell a rich, caramelized aroma.
- 3
Pour soy sauce and mirin into the pan. Toss to coat, then simmer 2 minutes until the glaze coats the pork.
- 4
Push pork to the side. Crack eggs into the empty space, cover loosely, and cook until whites set.
- 5
Slide pork and eggs onto plates. Top with fresh shiso leaves and serve immediately.
Tools you’ll need
- 12-inch skillet or larger
- knife and cutting board
- wooden spoon or spatula
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