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Japanese braised pork belly (Kakuni)

Yields2 ServingsPrep Time10 minsCook Time2 hrs 30 minsTotal Time2 hrs 40 mins

I will show how to make kakuni, Japanese-style braised pork belly. Very soft pork belly and sweet savory sauce are good combination. Boiling well is important to make healthy kakuni.

kakuni

 400 g pork belly
 2 soft-boiled eggs
 20 g ginger (thinly sliced)
 1 green parts of Japanese leek
 50 ml sake
 200 ml hot water
 2 ½ tbsp soy sauce
 1 tbsp sugar
 1 ½ tbsp mirin
1

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Cut the meat into 4-5 cm squares.

2

kakuni-step-2

Pour the oil to a pan, and heat it up over medium heat. Sear pork belly over medium heat.

3

kakuni-step-3

Transfer the meat to another thick pan.

4

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Put half the amount of ginger and the green part of the leek in the pan. Pour plenty of warm water and sake, and bring to a boil.

5

kakuni-step-5

When it comes to a boil, skim the scum off.

6

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Cover with water-moistened kitchen paper and the meat will be well immersed in the broth.

7

kakuni-step-7

Simmer it for 2 hours (Skim the scum when it floats, and When there is less water in the pot add hot water.

8

kakuni-step-8

After simmering, take out the pork, and wash them with water gently. Wipe off the excess water with kitchen towels.

9

kakuni-step-9

Wash the pot lightly, pour the 200ml of warm water and seasonings, meat and the other half of the sliced ginger.

10

kakuni-step-10

Bring to a boil. When it boils, reduce the heat to low, and simmer it for 10 minutes with a lid.

11

kakuni-step-11

Turn over the pork belly and simmer for 10 minutes with a lid.

12

kakuni-step-12

Add the egg, and let it boil down until the soup has thickened for about 5 minutes.

13

kakuni-step-13

Turn the egg over on the way. Pour the broth on the pork belly with spoon. (This helps you to be able to prevent the pork belly from collapsing).

14

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Cut the eggs in half. Serve the pork belly and eggs on a plate. Top the green beans, and pour the hot broth at the end.

Nutrition Facts

Serving Size 2

Servings 0