📝 About This Recipe
Elevate the humble pork belly to a masterpiece of Japanese haute cuisine with this refined Kurobuta Kakuni. Using premium 'Black Hog' pork, this dish undergoes a meticulous multi-stage braising process to achieve a melt-in-your-mouth texture while rendering away excess fat. Infused with ginger, leeks, and a velvet-smooth soy-mirin glaze, it represents the pinnacle of Japanese comfort, balancing deep umami richness with the delicate elegance required for a traditional Kaiseki service.
🥗 Ingredients
The Pork
- 2 lbs Kurobuta Pork Belly (skin-on or skin-off, cut into 2-inch cubes)
- 1 tablespoon Neutral Oil (grape seed or vegetable oil)
Initial Aromatics and Blanching
- 2 inch piece Ginger (sliced into thick coins)
- 1 stalk Negi (Japanese Leek) (green parts only, bruised)
- 2 tablespoons Uncooked White Rice (used to absorb impurities and soften the pork)
The Braising Liquid
- 3 cups Dashi Stock (high-quality kombu and katsuobushi infusion)
- 1 cup Sake (dry Junmai style)
- 1/2 cup Mirin (hon-mirin preferred)
- 1/2 cup Japanese Soy Sauce (usukuchi or high-quality dark soy)
- 3 tablespoons Okinawa Black Sugar (can substitute with dark brown sugar)
- 1 piece Star Anise (optional, for a subtle depth)
Garnish and Accompaniments
- 2 pieces Ajitama (Soft Boiled Eggs) (halved)
- 1 teaspoon Karashi (Japanese hot yellow mustard)
- 2 heads Blanched Bok Choy (quartered)
- 2 stalks Scallions (finely julienned into 'white hair' curls)
👨🍳 Instructions
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1
Begin by searing the pork. In a heavy-bottomed pan or Dutch oven, heat the oil over medium-high heat. Sear the pork cubes on all sides until golden brown. This locks in the juices and creates a foundation of flavor.
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2
Transfer the seared pork to a clean pot and cover with water. Add the green parts of the negi, sliced ginger, and the raw rice. The rice starch helps draw out excess fat and neutralizes the 'porky' aroma.
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3
Bring to a boil, then immediately reduce to a very low simmer. Cover with an 'Otoshibuta' (drop lid) or a piece of parchment paper cut to fit inside the pot. Simmer for 90 minutes until the pork is tender but not falling apart.
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4
Carefully remove the pork from the liquid and discard the aromatics and rice. Rinse the pork cubes gently under warm water to remove any clinging impurities or rice grains.
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5
In a clean pot, combine the dashi, sake, and sugar. Bring to a simmer and stir until the sugar is fully dissolved.
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6
Place the pork cubes back into the pot with the dashi-sake mixture. Simmer uncovered for 30 minutes. This allows the alcohol to evaporate and the sweetness to penetrate the meat fibers.
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7
Add the soy sauce and mirin to the pot. Continue to simmer on the lowest heat possible for another 60 to 90 minutes. The liquid should reduce by half, becoming slightly syrupy.
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8
During the last 15 minutes of cooking, add the pre-boiled eggs to the liquid to allow them to soak up the color and flavor of the braise.
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9
Check the pork for 'spoon-tenderness.' A chopstick should pass through the fat and meat with zero resistance.
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10
Remove the pork and eggs. Increase the heat for 3-5 minutes to reduce the remaining liquid into a thick, glossy glaze that coats the back of a spoon.
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11
Plate the pork in shallow bowls. Place half an egg and a piece of bok choy alongside. Drizzle generously with the reduced glaze.
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12
Garnish with a small dab of Karashi mustard on the side of the bowl and a mound of julienned scallions on top of the pork.
💡 Chef's Tips
Always use Kurobuta (Berkshire) pork if possible; its higher fat content and finer grain are essential for the 'melt-away' texture. Never boil the pork vigorously after the initial blanch; a gentle simmer prevents the meat from becoming tough and stringy. Using an Otoshibuta (drop lid) is crucial as it keeps the pork submerged in a small amount of liquid and ensures even heat distribution. If time permits, make the dish a day in advance. Let it cool in the liquid, refrigerate, remove the solidified fat the next day, and reheat gently for the best flavor. Don't skip the Karashi mustard; its sharp heat cuts through the intense richness of the pork fat perfectly.
🍽️ Serving Suggestions
Pair with a glass of aged Yamahai-style Sake to complement the deep umami and sweetness of the glaze. Serve alongside a bowl of premium steamed Koshikari rice to soak up the extra braising liquid. A side of lightly pickled cucumbers (Sunomono) provides a refreshing acid contrast to the heavy pork. For a full Kaiseki experience, serve this as the 'Nikuzara' (meat dish) course before the final rice and miso soup.