Pork Kakuni

Melt-in-your-mouth pork belly slow-simmered in a sweet soy-dashi broth until it glistens — Pork Kakuni is Japanese comfort food at its most luxurious. It takes patience, not skill, and the result is unforgettable.

Prep time

15 mins

Cook time

2 hr

Total time

2 hr 15 mins

Servings

4 servings

Calories

720

Ingredients

• 1.5 lb (700 g) pork belly, skin on, cut into 4 large cubes
• 2 cups dashi stock
• 1/2 cup soy sauce
• 1/2 cup mirin
• 1/2 cup sake
• 3 tablespoons sugar
• 1 (2-inch) piece fresh ginger, sliced
• 2 green onions, cut into 3-inch pieces
• 1 soft-boiled egg per serving, to serve
• Steamed rice and Japanese mustard, to serve

Instructions

1. Place the pork belly cubes in a pot, cover with cold water, and bring to a boil. Simmer for 5 minutes, then drain and rinse the pork — this removes impurities and keeps the broth clear.
2. Return the pork to a clean pot with the dashi, soy sauce, mirin, sake, sugar, ginger, and green onions.
3. Bring to a gentle boil, then reduce to the lowest heat. Cover with a lid slightly ajar and simmer for 1 hour 30 minutes, turning the pork once halfway through.
4. Remove the lid and increase the heat to medium. Simmer for 20 to 25 minutes more until the sauce reduces to a glossy, syrupy glaze that coats the pork.
5. Lift the pork out carefully — it should be spoon-tender. Let it rest for 5 minutes.
6. Serve each piece over steamed rice with a halved soft-boiled egg, spooning the glossy sauce over everything. A dab of Japanese mustard cuts the richness beautifully.

Pro tips

• Blanching the pork first is essential — it keeps the braising liquid clean and the flavor pure.
• Keep the simmer gentle; a hard boil toughens the meat and clouds the sauce.
• The final reduction is where the magic happens — wait for the sauce to turn glossy and coat a spoon.
• Kakuni tastes even better the next day; refrigerate overnight and reheat gently.

Frequently asked questions