📝 About This Recipe
Originating from Nagasaki and inspired by Chinese Dongpo pork, Kakuni is the ultimate expression of Japanese comfort food. This dish transforms humble pork belly into buttery, savory-sweet cubes of bliss through a patient, multi-stage simmering process. The result is a lacquer-glazed masterpiece where the fat rendered becomes impossibly silky, and the meat falls apart at the touch of a chopstick.
🥗 Ingredients
The Pork
- 2 pounds Skin-on Pork Belly (cut into 2-inch cubes)
- 1 tablespoon Vegetable Oil (for searing)
The Aromatics for Pre-Boil
- 1 2-inch piece Ginger (sliced into rounds)
- 3-4 stalks Green Onions (white and green parts, smashed)
- 4-6 cups Rice Water (water saved from washing rice, or plain water)
The Braising Liquid
- 2 cups Dashi Stock (kombu and bonito based)
- 1/2 cup Sake (dry Japanese rice wine)
- 1/4 cup Mirin (sweet rice wine)
- 1/3 cup Soy Sauce (high quality Japanese brand)
- 3 tablespoons Sugar (granulated or light brown)
- 1 piece Star Anise (optional for depth)
Accompaniments and Garnish
- 4 large Eggs (soft-boiled and peeled)
- 1 teaspoon Karashi (Japanese hot mustard)
- 2 heads Blanched Bok Choy (for serving)
- 1 tablespoon Thinly sliced scallions (for garnish)
👨🍳 Instructions
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1
Begin by searing the pork belly cubes. Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the pork on all sides until golden brown and crispy; this locks in flavor and helps the cubes hold their shape.
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2
Drain the excess rendered fat from the pot. Add the ginger slices, smashed green onions, and enough rice water (or plain water) to completely submerge the pork.
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3
Bring to a boil, then reduce the heat to a very low simmer. Cover with an 'Otoshibuta' (dropped lid) or a piece of parchment paper cut to fit inside the pot. Simmer for 1.5 to 2 hours until the meat is tender but not falling apart.
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4
Carefully remove the pork from the liquid and discard the ginger, onions, and cooking water. Rinse the pork cubes gently under warm water to remove any gray foam or excess fat.
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5
Clean the pot and return the pork to it. Add the dashi, sake, mirin, and sugar. Bring to a gentle simmer.
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6
After 15 minutes of simmering, add the soy sauce and the star anise. Adding soy sauce later ensures the meat remains tender while absorbing the salt slowly.
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7
Cover again with the dropped lid and simmer on low for another 45 to 60 minutes. The liquid should reduce by about half and become slightly syrupy.
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8
During the last 15 minutes of cooking, add the peeled soft-boiled eggs to the pot, turning them occasionally so they soak up the dark glaze and turn brown.
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9
Remove the lid and increase the heat slightly for the final 5 minutes to thicken the sauce further, basting the pork and eggs constantly until they are glossy.
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10
To serve, place two pieces of pork in a shallow bowl with half an egg and a side of blanched bok choy. Drizzle generously with the remaining braising reduction.
💡 Chef's Tips
Using rice water (the cloudy water from rinsing rice) for the first boil helps neutralize the strong smell of the pork and softens the meat. Don't skip the first long simmer in plain water; this renders out the heavy fats, ensuring the final dish is rich but not greasy. Always use a 'dropped lid' (parchment paper or a smaller lid) to keep the pork submerged, which prevents the meat from drying out and ensures even color. If you have time, make this a day in advance. The flavors deepen significantly overnight, and you can easily remove the solidified fat from the surface when cold. Be gentle when handling the pork after the first simmer; it becomes very delicate and can easily break apart.
🍽️ Serving Suggestions
Serve with a side of steamed short-grain Japanese rice to soak up the savory glaze. A small dab of Karashi (Japanese hot mustard) on the side of the bowl is essential to cut through the richness of the pork. Pair with a crisp, dry Sake or a cold Japanese lager to balance the sweet and salty profiles. Serve alongside a refreshing sunomono (cucumber salad) to provide a bright, acidic contrast. Finish the meal with a cup of hot green tea or roasted hojicha.