How To Cook Kakuni Japanese Style Braised Belly Pork

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 4
cooked japanese style braised belly pork

Ingredients

  • 4 thick slices belly pork rind on, bone removed
  • 100ml light soy sauce
  • 100ml mirin
  • 100ml sake or sherry
  • 50g unrefined sugar
  • Water to cover, approximately 500ml
  • 75g ginger root sliced plus a little to finely slice for the garnish
  • Bunch spring onions, white part finely sliced, green tops reserved

A simple composition of Japanese flavours married together for a sweet, umami rich dish.

kakuni japanese style braised belly pork recipe ingredients

belly pork and ingredients in pot

  1. Sear the pork in a non stick frying pan over a medium high heat until lightly browned all over, remove from heat and pat dry excess heat.
  2. Pat dry excess fat then place in a shallow flameproof casserole dish.
  3. Whisk together soy, sugar, mirin and sake, then pour over the pork.
  4. Cover with cold water, add the green parts of the spring onion and the sliced ginger.
  5. Place a lid on top then simmer gently without boiling for 2 hours or until tender.
  6. Next, remove the pork carefully from the stock and carefully slice into large cubes.
  7. Add the pork back to the stock and simmer uncovered until the stock reduces and is rich and sticky.
  8. Serve straight away.

cooked pork belly

TO SERVE

  • Serve with sticky rice and choi sum, slivers of spring onion and very finely shredded ginger root.

cooked japanese style braised belly pork