Kakuni, or Japanese braised pork belly, is a dish that epitomizes comfort food. Tender, melt-in-your-mouth pork belly is simmered in a rich, savory broth infused with soy sauce, mirin, and sake, resulting in a deeply flavorful and unbelievably satisfying experience. The slow braising process renders the pork incredibly tender, allowing the flavors to permeate every bite. This classic Japanese dish is surprisingly easy to make at home, requiring minimal effort for maximum deliciousness. It's perfect served with steamed rice, alongside a simple side salad, or as part of a larger Japanese feast.
This recipe simplifies the traditional Kakuni process, making it accessible even to beginner cooks. Forget complicated techniques and lengthy cooking times – our simplified approach yields restaurant-quality results without the fuss. Ready to experience the joy of perfectly braised pork belly? Let's dive into the step-by-step instructions and create a truly unforgettable Kakuni.
Tools Needed
- Pot
- Aluminum Foil
Ingredients
- Pork Belly: 500g
- Scallions (green part)
- Ginger (sliced)
- Soy Sauce
- Mirin
- Cooking Sake
- Sugar
- Water: plenty
Step-by-Step Instructions
Step 1. Prepare and Parboil the Pork Belly
- Prepare green part of scallions and sliced ginger.
- Brown the surface of the 500g pork belly and wipe off excess oil.
- Boil the pork belly in plenty of water with sliced ginger and green scallions. Cover with aluminum foil and simmer on low heat for 1 hour.
Step 2. Prepare and Simmer the Braising Liquid
- Cut the pork into bite-sized pieces. Strain the broth to remove ginger and scallions.
- Combine soy sauce, mirin, cooking sake, and sugar. Stir until sugar dissolves.
- Add the seasonings, boiled pork, and strained broth back into the pot. Cover with aluminum foil and simmer on low heat for another hour.
Step 3. Reduce and Finish
- Remove aluminum foil and simmer on medium heat until the broth reduces by half.
Step 4. Serve
- Serve and enjoy your homemade Japanese braised pork belly!
Read more: Vegan Braised Lotus Root (Yeongeun Jorim): Easy Korean Recipe
Nutrition
- Calories: 700-800
- Fat: 60-70g
- Carbs: 15-20g
- Protein: 30-35g
FAQs
1. Can I use a different cut of pork instead of pork belly?
While pork belly is traditional and best for its rich fat content, you can substitute with a fatty shoulder or butt roast. It might not be quite as tender, but still delicious.
2. How long can I store leftover Kakuni?
Leftover Kakuni can be stored in an airtight container in the refrigerator for up to 4 days. It's even better the next day!
3. Can I make Kakuni in a slow cooker or Instant Pot?
Absolutely! You can adapt this recipe for slow cookers or Instant Pots. Adjust cooking times according to your appliance's instructions. Look for online recipes specifically for slow cooker or Instant Pot Kakuni for detailed guidance.
Enjoy your homemade Kakuni! This melt-in-your-mouth dish is a testament to the magic of simple ingredients and slow cooking. Impress your friends and family with this authentic Japanese flavor, easily achievable in your own kitchen.