Serves 6
130 min
Japanese Braised Pork Belly (Kakuni)
Recipe GLPRf5a8ba76bdbba6
This authentic Japanese braised pork belly dish features tender, melt-in-your-mouth pork cubes simmered in a savory-sweet sauce of dashi, sake, soy sauce, and brown sugar, infused with ginger and garlic. Soft-boiled eggs are added to absorb the rich braising liquid. This dish is best prepared a day ahead and reheated, allowing the flavors to deepen and the sauce to develop a glossy glaze.
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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, sliced into coins
20 grams garlic cloves, minced or sliced
6 soft-boiled eggs, peeled
water for initial boiling
Directions
Fill a large, heavy-bottomed pot with water and bring to a rolling boil over high heat. Carefully add the skinless pork belly, cover the pot, and reduce the heat to low. Maintain a gentle simmer for 30 minutes to remove impurities and partially cook the meat.
Remove the pork belly from the pot and allow it to cool until it can be handled comfortably. Reserve 2 to 3 cups of the cooking liquid. Drain the pot completely and rinse it clean.
Cut the cooled pork belly into roughly 2.5-inch cubes and arrange them in the clean pot. Add the ginger coins, minced garlic, dashi, sake, soy sauce, and dark brown sugar. Pour in some of the reserved cooking liquid as needed to ensure all pork cubes are fully submerged.
Place the pot over high heat and bring the liquid to a full boil. Using a spoon or skimmer, carefully remove any foam or impurities that rise to the surface.
Reduce the heat to low and partially cover the pot with the lid, leaving a slight gap for steam to escape. Braise the pork for 1.5 to 2 hours, until the meat is very tender and easily pierced with a fork.
Transfer the braised pork cubes to a clean storage container or serving dish.
Skim as much fat as possible from the surface of the braising liquid. Pour the liquid through a fine mesh strainer into the container with the pork, discarding the ginger and garlic solids.
Allow the braised pork and liquid to cool to room temperature. Gently add the peeled soft-boiled eggs, cover the container, and refrigerate overnight or for at least 4 hours to allow the flavors to meld.
When ready to serve, transfer the pork, eggs, and braising liquid (which may have gelled) to a large pan. Warm over medium heat, occasionally turning the pork cubes, until heated through, about 10 minutes.
Increase the heat to high and allow the sauce to come to a boil. Let it simmer and reduce, rotating the pork cubes occasionally to coat them evenly in the glossy glaze. Add the eggs in the final minute to warm them gently. Serve hot.
