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Melt-in-your-mouth tender, pork belly kakuni cubes bathe in a rich, umami-laden sauce, paired with vibrant bok choy, golden soft-boiled eggs, and a steaming bowl of rice for the ultimate comfort meal.
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Japanese Braised Pork Belly (Kakuni)

Indulgently rich yet incredibly simple to make, this Japanese braised pork belly or Buta no Kakuni is slow-simmered in a fragrant broth until it's melt-in-your-mouth tender. A slow braise and overnight soak ensure chopstick-tender pork that's just as delicious over rice as it is nestled on a steaming bowl of ramen.
Course Main Course
Cuisine Japanese-Chinese
Keyword braised, pork belly
Level Beginner
Main Ingredient Pork
Diet Dairy-Free
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 6 servings
Calories 1006kcal
Author Marc Matsumoto

Equipment

Ingredients

  • 1400 grams skinless pork belly
  • 2 cups dashi
  • ½ cup sake
  • 4 tablespoons soy sauce
  • 3 tablespoons dark brown sugar
  • 40 grams fresh ginger (2 inch length sliced into coins)
  • 20 grams garlic (~2 very large cloves)
  • 6 soft boiled eggs
Grams + US Cups - US Standard

Instructions

  • Bring a large, heavy-bottomed pot of water to a full boil and add 1400 grams skinless pork belly. Cover and turn down the heat to maintain a gentle simmer. Cook the pork belly for 30 minutes.
    1400 grams skinless pork belly
    Parboiling pork belly.
  • Remove the pork from the pot and let it cool enough to handle. Save 2-3 cups of the boiling liquid. Then drain and wash out the pot.
    Reserving pork boiling liquid from a pot in a glass measuring cup.
  • Cut the pork belly into cubes (about 2 ½-inches) and line them up in the clean pot. Add 40 grams fresh ginger, 20 grams garlic, 2 cups dashi, ½ cup sake, 4 tablespoons soy sauce, and 3 tablespoons dark brown sugar. Add some of the reserved boiling liquid in if needed to ensure the pork belly pieces are fully submerged.
    2 cups dashi, ½ cup sake, 4 tablespoons soy sauce, 3 tablespoons dark brown sugar, 40 grams fresh ginger, 20 grams garlic
    Adding water to a pot of pork belly cubes with garlic, ginger, and seasonings.
  • Turn the stove onto high heat and bring the mixture to a full boil. Skim off any foam that comes to the surface.
    Skimming scum off the surface of the braising liquid.
  • Reduce the heat to a gentle simmer and cover the pot with the lid slightly ajar. Braise the pork for 1 ½ to 2 hours. The cooking time will vary depending on your cut of meat.
    Dutch oven on a black background with steam escaping from the lid.
  • When the pork belly is tender enough to pierce with a fork easily, transfer it to a storage container.
    Fork-tender braised pork belly cubes.
  • Skim off as much fat from the braising liquid as possible and then strain the liquid through a fine mesh sieve into the container with the pork belly.
    Straining braising liquid into pork belly kakuni.
  • When the braised pork belly has cooled to room temperature, add the peeled 6 soft boiled eggs. Cover the container and refrigerate the buta kakuni overnight.
    6 soft boiled eggs
    Soaking braised pork belly kakuni with soft boiled eggs in a glass container.
  • When you’re ready to serve the braised pork belly, transfer it to a pan, along with the braising liquid (it may have gelled). Reheat the pork kakuni over medium heat, flipping the cubes over periodically until it’s warmed through.
    Reheating pork belly kakuni.
  • Turn the stove up to high heat and let the savory sauce boil until it thickens. Roll the simmered pork belly cubes around to glaze evenly, and then add the eggs at the end to reheat lightly.
    Glazing kakuni with reduced braising liquid.

Video

Nutrition

Calories: 1006kcal | Carbohydrates: 10g | Protein: 24g | Fat: 93g | Saturated Fat: 34g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 43g | Trans Fat: 0.02g | Cholesterol: 284mg | Sodium: 1048mg | Potassium: 518mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 258IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 2mg