About Kakuni
Kakuni, slow-braised pork belly, is a beloved traditional Japanese dish known for its incredibly tender texture and savory-sweet flavor. Its roots are deep, tracing back to an ancient Chinese dish called "Dongpo Rou." This Dongpo Rou found its way to Japan during the Edo period, arriving via Nagasaki, which was then a major gateway for international exchange. It was adapted to suit Japanese tastes, becoming what we know as "Kakuni." Various regions of Japan developed their own version of this braised pork; Okinawa has a similar local dish called "Rafute.” Interestingly, Kakuni isn't just limited to pork;there are also “Sea Kakuni” variations made with fish like tuna and bonito where cubed fish is simmered in the same sweet-savory sauce. When prepared well, even tuna – which can often be dry– turns out moist and tender. The popularity and appeal of Kakuni extends across Asia so much so that a famous piece of art called "Meat-Shaped Stone" (Rou Keishi), which remarkably resembles braised pork, is displayed in a museum in Taiwan. This sculpture’s realism is astounding, seemingly designed to evoke the "deliciousness" stored in the viewer's memory. More than just a home-cooked meal, Kakuni is truly a culinary art that has been nurtured through a long history and rich culture.
130 minutes
Yoshiro Takahashi
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 1.3 lb pork belly block
- 4 eggs
- chopped scallions for garnish (as needed)
- A2 cup water
- A8 tbsp. soy sauce
- A8 tbsp. cooking sake
- A8 tbsp. Japanese sweet rice wine (mirin)
- A4 tbsp. sugar
- A8 round slices of fresh ginger root
- A2 garlic cloves (crushed)
- A1 Welsh onion (green upper-half)
INSTRUCTIONS
- 1
Cut the pork belly into roughly 2-inch blocks. In a heated frying pan (no oil necessary), lay the pork belly skin-side down, then brown on all sides.
Remove the pork belly from the frying pan and place in a large soup pot. Fill the soup pot with water and bring to a boil. Place a lid on the pot and reduce to low heat; simmer for 1 hour, then discard the water.
If a significant amount of water evaporates while simmering, add more as necessary to keep the pot full.
- 2
While the pork belly is simmering, prepare the hard-boiled eggs. Place the eggs in a sauce pan with enough water to cover them most of the way and bring to a boil. Once it begins to boil, reduce the heat to medium-low and simmer for 10 minutes.
Cool the eggs in a cold-water bath and peel when cooled.
- 3
In the soup pot (now only containing the boiled pork belly), add 2 cups water, soy sauce, cooking sake, Japanese sweet rice wine, sugar, ginger root, garlic cloves, and Welsh onion to the pork. Bring to a boil.
- 4
Place a drop lid or paper towel on the top of the ingredients and then place a lid on top of the pot. (A Japanese drop-lid is a (typically) wooden lid that is placed directly on the food while simmering;
if you do not have a drop-lid, you can cut a paper towel to the size of the pan and place it directly on top of the ingredients.) Simmer on low for 1 hour, then add the peeled hard-boiled eggs.
- 5
Simmer for an additional 15-30 minutes. Plate the pork belly and eggs, then garnish with chopped scallions.
RecipeID
48
Tips & Notes
・Watch the pork belly while simmering and adjust the cooking time to achieve the desired softness.
・Browning the pork belly first locks in the umami and keeps the flavor from escaping while boiling.
・You can also add some colorful vegetables to the pot and simmer with the pork for a few minutes right before it is done cooking; plating them together will add some extra color for an even more visually-appealing dish!
・In Japan, sometimes the pork belly is served with a sauce made by adding potato starch or cornstarch to the broth leftover from the final simmering.
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Born in 1988 in Kawasaki, Kanagawa Prefecture, I was inspired by my father, a traditional Japanese chef, and learned cooking fundamentals early at my family’s restaurant. After graduating from Senshu University’s Faculty of Law, I worked in sales at Nippon Shokken Co., Ltd., then as a restaurant manager, before completing a professional food coordinator program and starting my career as an independent culinary expert. I hold nine food-related qualifications, including Professional Chef’s License, Sake Sommelier (Kikisake-shi), Certified Sommelier (ANSA), and Vegetable Sommelier, and was the youngest to earn the advanced title of Certified Lecturer in Sake Studies. While rooted in Japanese cuisine that highlights natural flavors, my repertoire spans ethnic, Italian, and organic dishes. In 2015, I joined a project by Japan’s Ministry of Agriculture, Forestry and Fisheries and JICA, promoting Japanese cuisine domestically and in countries such as France, Paraguay, Bangladesh, and Serbia. A passionate triathlete, I have achieved top finishes in domestic competitions, won my age group at the 2018 Tomonoura Triathlon, and represented Japan at the Age Group World Championships in Australia (2018) and Switzerland (2019). Known as “the running chef,” I collaborate with sports brands and health media, advocating the integration of food, health, and sports. Since 2020, I have served as Official Athlete Food Coach for the Japan Para Table Tennis National Team, supporting athletes’ nutrition. In 2022, I became a father and now balance parenthood with my culinary and athletic careers.