Buta no Kakuni (Braised Pork Belly)
Why this recipe works
- Classic braising method: A first simmer cleans the pork and removes excess fat before the main soy, sake and mirin braise.
- Deep savoury flavour: Ginger and spring onion gently perfume the braising liquid while soy sauce, sake, mirin and sugar create a balanced glaze.
- Good for preparing ahead: The pork can be cooled in its sauce, then reheated gently so the glaze loosens and coats the meat again.
Get the most out of this recipe
Timing notes
- Mostly hands-off cooking: The active preparation is short, but the pork needs a long, gentle braise to become properly tender.
- Finish with the glaze: Reduce the strained liquid just before coating the pork so the sauce stays glossy rather than thin.
Authenticity notes
- Japanese home-style braise: Kakuni is commonly built around pork belly slowly simmered in a soy-based liquid with aromatics until rich and tender.
- Serve with rice: Plain steamed rice is the natural pairing, balancing the sweetness and saltiness of the reduced sauce.
Common mistakes
- Boiling too hard: Keep the braise barely bubbling; aggressive boiling can tighten the pork instead of making it soft.
- Letting the liquid drop too far: Add a splash of water if needed so the pork continues to braise gently rather than catch on the base of the pot.
Make-ahead tips
- Chill in the sauce: Cool the pork in its braising liquid before refrigerating; this helps protect the texture and keeps the meat seasoned.
- Reheat gently: Warm the pork slowly with a little water until piping hot, then briefly reduce the sauce to restore its glossy finish.
- Freeze with sauce: Freeze portions with enough sauce to surround the pork, then thaw and reheat gently for the best texture.
Equipment you'll need
Ingredients
Instructions
- Cut the pork belly into large chunks, about 5 cm, so they stay juicy through the long braise. Slice the ginger, and cut the spring onions into 5 cm lengths.
- Put the pork in a dutch oven and cover with water. Bring to the boil, then simmer for 10 minutes to remove excess fat and impurities. Lift the pork out with tongs and discard the water.
- Return the pork to the pot and add the ginger, spring onion, soy sauce, sake, mirin, caster sugar, and the measured water. Bring to a gentle simmer, then turn the heat down low so the liquid barely bubbles.
- Simmer gently for 90 minutes, turning the pork a few times, until it is very tender and a skewer slides in easily. If the liquid drops below halfway up the pork, add a splash of water to keep it braising rather than frying.
- Transfer the pork to a plate. Strain the braising liquid into a saucepan, pressing lightly on the ginger and spring onion to extract flavour, then discard the solids.
- Bring the strained liquid to a brisk simmer and reduce for 10 to 15 minutes until glossy and lightly syrupy. Return the pork to the pan and turn to coat in the glaze for 2 to 3 minutes.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Keep the simmer very gentle; a hard boil can make the pork tighten and turn dry.
- Skim any surface fat during the braise for a cleaner, shinier glaze.
- If serving vulnerable groups, ensure the pork is cooked until piping hot throughout.
Substitutions
- Replace sake with dry white wine for a similar clean, aromatic braise.
- Replace mirin with sake plus an extra 10 g caster sugar for comparable sweetness.
Storage
- Refrigerate up to 3 days
- Cool the pork in its sauce, then refrigerate in a sealed container. Reheat gently in a saucepan with a splash of water until piping hot, then reduce briefly to re-gloss the glaze. Freeze in portions with sauce for best texture.
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Recipe overview
- Servings: 4 servings
- Total time: 2h 30min (25min active)
- Difficulty: Medium
- Cuisine: Japanese
-
Allergens:
Soybeans
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