How to Make Kakuni (Japanese Braised Pork) That Literally Melts in Your Mouth
Video Stats
Recipe Overview
Overview
Kakuni, a beloved Japanese dish, showcases the beauty of braised pork belly. The process begins with searing the pork to render some of its fat, which adds depth to the dish. After cutting the pork into cubes, it is pre-boiled to remove excess fat, ensuring a tender final product. The key to kakuni’s flavor lies in its simmering broth, which includes ingredients like ginger, leek, and soy sauce, creating a savory and aromatic experience.
As the pork simmers, it absorbs the flavors of the broth, resulting in a melt-in-your-mouth texture that is simply irresistible. The addition of soft-boiled eggs not only enhances the dish but also makes it a complete meal when served over rice or in steamed buns. This dish is perfect for family gatherings or special occasions, offering a comforting taste of home.
Kakuni is not just a meal; it’s a culinary journey that reflects the rich history of Japanese cooking. The dish’s evolution from Chinese influences to a staple in Japanese cuisine showcases the adaptability and creativity of home cooks. Whether you’re enjoying it as a side or a main dish, kakuni is sure to impress with its rich flavors and tender texture.
Recipe Details
Steps & Tips
Heat a frying pan on medium.
Place pork belly in the pan and sear on each side.
Remove pork from heat and let it cool down a little.
Tip: Searing the pork helps render excess fat and improves flavor.
Start boiling a pot of water.
Cut the cooled pork into cubes a bit bigger than bite size.
Place pork cubes in boiling water and cook for 10 minutes.
Tip: Pre-boiling removes excess fat and makes the meat extra tender.
Drain the pork and rinse it with cold water.
Rinse the pot and fill it with fresh water, then bring to a boil.
Add pork back to the pot along with ginger and leeks.
Tip: Wait for the water to come back to a boil after adding new ingredients.
Lower to a simmer and let it bubble for an hour.
Tip: Keep the pork submerged in the broth to prevent it from hardening.
Take 500 mL of stock and pour it into a saucepan.
Add honey, brown sugar, and soy sauce to the stock and bring to a boil.
Tip: Using lager beer contributes to the melting mouth texture.
Add pork belly to the bubbling marinade and simmer on low for 30 minutes.
Tip: Adding a droplet of water during simmering promotes even cooking.
Tip: Marinating off the heat enhances the flavor.
Let the pork cool, then add boiled eggs to marinate for one hour.
Return the pork to the stove to warm through before serving.
Tip: Warm the soft-boiled eggs separately to avoid overcooking.
Tip: Use the braising liquid to make noodle soup or as a secret ingredient in other dishes.
Serve the kakuni with shiraga nei and marinated eggs.
Ingredients
Ingredient: Soy
→ Substitution: Coconut Aminos
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Kakuni is traditionally made with pork belly, which is known for its rich flavor and tender texture.
- •The dish is often simmered for an extended period to enhance the flavors and tenderness of the meat.
- •Kakuni can be served with soft-boiled eggs, adding an extra layer of flavor and richness.
- •This dish has roots in Chinese cuisine, specifically inspired by Dongpo pork.
