Kakuni Recipes

Kakuni (Braised Pork Belly) is a traditional Japanese dish, often considered a type of simmered or braised pork belly. It's characterized by the slow-cooked, melt-in-your-mouth tenderness of the pork and its rich, soy-based sauce. Kakuni is a popular comfort food in Japan, especially during the colder months. Kakuni is typically served with a generous drizzle of the reduced sauce over the pork. It's a delightful and hearty dish that can be enjoyed with steamed rice, and the soft and savory pork belly cubes are a true treat.

I like tinkering with current recipes to see if I can make them better. I was making a simpler version of kakuni when my husband asked whether the meat might be softer after I cooked it. I kept trying with different ways and altering the proportions of the components until I eventually obtained the kakuni that melts in your tongue.

How to Make Delectable Kakuni

The early simmering is essential to a proper kakuni dish. I simmered the beef for 2-3 hours for this dish, but you may do it for longer if you have the time. This crucial operation removes the bulk of the fat from the pork belly, giving the meat and fat a melt-in-your-mouth quality.

Although it takes hours to prepare (unless you have a pressure cooker), the end product is well worth the effort. If you want to prepare this for your family, I recommend making a double batch. Because you'll be spending hours in the kitchen anyhow, you might as well create enough for a second supper. I hope you and your family appreciate this dish as much as we do.

Here's a basic recipe for preparing Kakuni:

Ingredients:

- 1 pound (450g) pork belly, cut into bite-sized cubes

- 2 cups water

- 1/2 cup soy sauce

- 1/2 cup sake (Japanese rice wine)

- 1/2 cup mirin (sweet rice wine)

- 1/4 cup sugar

- 2-3 slices of fresh ginger

- 2-3 cloves garlic, crushed

- 2-3 green onions, cut into 2-inch lengths

- Optional: Hard-boiled eggs (typically peeled and simmered with the pork)

Instructions:

1. Prepare the Pork:

   - Cut the pork belly into 1.5-inch (4-cm) bite-sized chunks.

2. Blanch the Pork:

   - A big pot of water should be brought to a boil.

   - Simmer the pork chunks in boiling water for 2-3 minutes. This will aid in the removal of extra fat and contaminants from the pork.

   - Drain and put aside the pork.

3. Prepare the Braising Liquid:

   - Combine the water, soy sauce, sake, mirin, and sugar in a large, heavy-bottomed saucepan or Dutch oven.

   - Pour in the fresh ginger and smashed garlic.

4. Simmer the Pork:

   - Return the blanched pork to the braising liquid in the pot.

   - Bring the mixture to a boil, then lower to a low heat.

   - Allow the pork to boil for 1.5 to 2 hours, or until it is extremely soft and the sauce has reduced to a thick glaze. Stir every now and again to maintain uniform cooking.

5. Add Eggs (Optional):

   - Hard-boiled eggs can be added to the stew during the last 15-20 minutes of simmering if desired. They will absorb the sauce's tastes.

6. Serve:

   - Remove the saucepan from the heat when the pork is cooked and the sauce is thick and shiny.

   - Remove the ginger and garlic pieces and set aside.

7. Garnish:

   - Garnish the Kakuni with green onions and serve in a bowl or on a dish. Enjoy!