Kakuni is a southern Japanese dish that's made by simmering cubes of pork belly in aromatics and seasonings until it's melt-in-your-mouth tender. My version uses a mild braising liquid that makes this Kakuni perfect for using as a topping for ramen, udon, rice, and even sandwiches.
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 6 servings
Calories 1302 kcal
(cut into 4-inch lengths)
(~1 1/2-inch length, sliced into coins)
(~4 large cloves)
(~33 dried baby anchovies)
Bring a large pot of water to a boil and add the pork belly. Turn down the heat to maintain a simmer and cook for 30 minutes.
Drain the pork belly, rinse out the pot, and gently scrub any coagulated proteins off the surface of the pork.
Cut the pork belly into 2-inch cubes and return them to the pot, along with the scallions, ginger, garlic, niboshi, water, sake, sugar, soy sauce, and salt.
Bring this to a boil, turn down the heat to maintain a gentle simmer, and partially cover with a lid.
Simmer until the Kakuni can be cut in half with a fork (about 1 1/2 hours).
Amount Per Serving
Calories from Fat 1107
% Daily Value*
Saturated Fat 45g225%
Vitamin A 255IU5%
Vitamin C 7.2mg9%
* Percent Daily Values are based on a 2000 calorie diet.