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Kakuni (Japanese Braised Pork Belly)
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Recipe

9 INGREDIENTS • 12 STEPS • 2HRS 10MINS

Kakuni (Japanese Braised Pork Belly)

5
1 rating
This braised pork belly dish is the definitive Japanese comfort food. Using this slow-cooking method, the pork gets tender and juicy. With rice and eggs on the side, this mouth-watering dish will hit the spot for sure!
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Kakuni (Japanese Braised Pork Belly)
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Master Of Japanese Cooking Academy
Master Of Japanese Cooking Academys is located across Europe and very passionate about offering the best-in-class education of Japanese cuisine for international chefs and food enthusiasts.
https://www.master-jpcuisine.com/
This braised pork belly dish is the definitive Japanese comfort food. Using this slow-cooking method, the pork gets tender and juicy. With rice and eggs on the side, this mouth-watering dish will hit the spot for sure!
2HRS 10MINS
Total Time
$6.56
Cost Per Serving
Ingredients
Servings
3
US / Metric
Boneless, Skinless Pork Belly
1.3 lb
Boneless, Skinless Pork Belly
or Pork Neck Meat
Spring Onion
1 stalk
Spring Onion
Fresh Ginger
1 piece
Fresh Ginger, peeled
Egg
3
Eggs
preferably hard boiled
optional
Water
2/3 cup
Water
Sake
3/4 cup
Soy Sauce
1/3 cup
White Rice
to taste
Cooked White Rice
for serving
Nutrition Per Serving
VIEW ALL
Calories
1282
Fat
110.7 g
Protein
28.0 g
Carbs
22.5 g
Add to plan
logo
Kakuni (Japanese Braised Pork Belly)
Save
author_avatar
Master Of Japanese Cooking Academy
Master Of Japanese Cooking Academys is located across Europe and very passionate about offering the best-in-class education of Japanese cuisine for international chefs and food enthusiasts.
https://www.master-jpcuisine.com/

Author's Notes

Makes 3-4 portions.

If you like, Japanese karashi mustard paste matches well with the dish. French mustard can also be used.
Cooking InstructionsHide images
step 1
Slice Fresh Ginger (1 piece). Slice the green part of the Spring Onion (1 stalk).
step 2
Put Boneless, Skinless Pork Belly (1.3 lb), ginger, and green parts of the spring onion in a pot. Add enough water to cover the meat and bring to a boil.
step 3
When it comes to a boil, reduce the heat to low and remove the scum that forms on the top.
step 4
Cover with a sheet of paper towel to prevent the surface of the meat from drying out. Simmer the pot for 1 to 1 1/2 hours, or until the meat is tender.
step 5
Remove the paper towel, carefully remove the meat from the pot and cut it into 4-5 cm thick (1.5-2 inch) pieces. The meat is already quite tender at this point, so be careful not to break it.
step 6
Remove 1 cup of stock from the pot.
step 7
In a separate pot, add the pork belly, Water (2/3 cup), Sake (3/4 cup), Soy Sauce (1/3 cup), 1 cup of stock (from the previous step), and Granulated Sugar (1/4 cup), and bring to a boil. After it comes to a boil, reduce the heat to low and simmer for about 1 hour, cover the surface with a sheet of paper towel so that the flavors soak in.
step 8
After cooking for one hour, add Eggs (3) and turn the heat off.
step 9
Let everything cool. While the pot cools down, the meat gets even softer and more flavorful.
step 10
Slice white part of the spring onion into thin strips for garnishing.
step 11
Once the pot has cooled remove the fat on the top.
step 12
Warm the meat. Serve the meat, egg, and a little bit of broth on a plate with White Rice (to taste) garnished with spring onion.
Tags
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Dairy-Free
Comfort Food
Lunch
Shellfish-Free
Dinner
Pork
Rice
Japanese
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