Shio Kakuni

With cubes of pork braised with ginger, garlic and scallions until melt-in-your-mouth tender, this Kakuni recipe is Japanese favorite that makes for a delicious topping for ramen.

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.

Course Entree

Cuisine Japanese

Keyword braised, pork belly, ramen

Level Beginner

Main Ingredient Pork

Diet Dairy-Free, Low-Carb

Prep Time 10

Cook Time 2

Total Time 2 10

Servings servings

Calories 1302kcal

Ingredients

1400 grams pork belly
140 grams scallions (cut into 4-inch lengths)
100 grams fresh ginger (~1 ½-inch length, sliced into coins)
24 grams garlic (~4 large cloves)
10 grams niboshi (~33 dried baby anchovies)
3 cups water
¾ cups sake
3 tablespoons evaporated cane sugar
2 tablespoons soy sauce
2 teaspoons salt

Grams + US Cups - US Standard

Instructions

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 ½ hours).

Video

Nutrition