Pork Belly (Kakuni/ かくに )

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Kakuni is made of thick cubes of pork belly simmered in Soy sauce, mirin, sugar and sake/wine. By cooking it for a long time over a low temperature the collagen breaks-down into gelatin keeping the meat moist while becoming extremely tender allowing it to be consumed with chopsticks or fork easily. The dish is often served with scallions, daikon and karashi.

Time: 2 hours

Pork Belly
Sugar 2 tbsp
Mirin 1/4 cup
Soy Sauce 1/4 cup
Wine/Sake 1/2 cup
Apple Juice 1/2 cup (optional)
Water 1 – 1 1/2 cup
Ginger a few slices
Garlic 2 cloves
Green Onion

One Comment

  1. Hi, what kind of soy sauce do you use? Sweet or salt? Light or dark? There are so many…i want to use the right one. I am going to cook this for my Dad :)

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