Kakuni (Japanese Braised Pork Belly)
Kakuni is a classic Japanese dish featuring tender, melt-in-your-mouth pork belly simmered in a sweet-savory soy sauce broth. Its name translates to “square simmered,” reflecting the dish’s shape and slow-cooking method. Perfect with rice or as a standalone dish, this recipe provides both traditional braising and pressure cooker instructions for ultimate flexibility.
Ingredients
1 ½ lbs pork belly, cut into 2-inch squares
4 cups water
4 green onions, cut in half
4 slices ginger, thinly sliced
¼ cup sake, optional
¼ cup soy sauce
¼ cup mirin
2 tbsp sugar (adjust to taste)
2 boiled eggs (optional, for garnish)
1 cup daikon radish, thickly sliced (optional)
Green onions, thinly sliced, for garnish
Instructions
1
Prep the Pork Belly: In a pot of boiling water, blanch the pork belly pieces for 3–5 minutes to remove impurities. Drain and rinse under cold water.
2
Traditional Braising Method: In a large pot, combine water, green onions, ginger, and sake. Add the pork belly and bring to a simmer. Cover and cook on low heat for 2 hours, turning the pork occasionally.
3
Add soy sauce, mirin, and sugar. Simmer uncovered for an additional hour until the pork is tender and the sauce thickens.
4
Pressure Cooker Method: Place the blanched pork belly, water, green onions, ginger, and sake into the pressure cooker. Cook on high pressure for 35 minutes. Let the pressure release naturally for 10–15 minutes.
5
Open the lid, add soy sauce, mirin, and sugar, and simmer uncovered on the sauté setting for 10–15 minutes until the sauce thickens.
6
Optional Additions: Add boiled eggs and daikon slices during the last 30 minutes of braising (or the last 15 minutes in the pressure cooker).
7
Garnish and Serve: Serve the kakuni warm, topped with sliced green onions. Pair with steamed rice and enjoy!
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#ComfortFood#EasyJapaneseCooking#JapaneseRecipes#Kakuni #BraisedPorkBelly#PressureCookerMealsChefBryanCookingwithchefbryanKUTV
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