Kakuni (Japanese Braised Pork Belly)

For the Pork

• 700–800 g skinless pork belly
• 1 knob ginger (approx. 50 g), sliced
• 1 Japanese negi (or green onion)
• 2 tbsp raw rice*
• 1 cup rice water + 3 cups water

Seasonings

• 1/4 cup (52 ml) sake (10%)
• 1/4 cup (52 ml) mirin (10%)
• 1/4 cup (52 g) sugar (8–10%)
• 1/3 cup (72 ml) soy sauce (12–14%)
• 2 cups (520 ml) dashi (100%)*

To Garnish

• 4 large eggs
• 8 baby bok choy (or greens of choice)
• Japanese karashi mustard, for serving
• White portion of Japanese negi, julienned and soaked in ice water

1. 1

   Heat a pan over high heat. Sear pork belly on all sides until golden brown. Remove from pan and set aside.

2. 2

   Add the raw rice to a tea bag or spice pouch. Scrunch the negi with your hands. If they’re large, tear them in half. In a pot, combine the pork belly, sliced ginger, negi, rice pouch, rice water, and additional water (enough to submerge the pork). Bring to a boil over medium heat, skimming any scum. Cover with an otoshibuta (drop lid) and simmer for 2–3 hours. The ideal temperature is below 95 F / 35 C. Add more water if the pork isn’t fully submerged.

3. 3

   Cook the Eggs: Place eggs in a skillet with 1 cm of water. Bring to a boil over medium-high. Once bubbling, cover and cook 45 seconds. Flip the eggs, cover again, and cook 3 more minutes. Turn off the heat and let sit, covered, for 7–8 minutes. Transfer to ice water, cool, and peel.

4. 4

   Blanch Greens: Bring a small pot of water to a boil and add 1/2 tsp salt. Blanch the greens for 1-2 minutes or until vibrant green in colour.

5. 5

   After 2–3 hours, remove the pork and weigh it. The cooked weight will vary—more fat means more shrinkage. For example:

Use this cooked weight to calculate seasoning

1. 6

   Example: 520 g cooked pork → 52 g sake, 52 g mirin, 52 g sugar, 72 g soy sauce, 520 g dashi.

2. 7

   Carefully cut the pork into 4–5 cm (1.5–2 in) pieces and place into a pot, preferably one that fits the pork belly tightly.

3. 8

   Strain and drain the cooking liquid. Slice the pork into 4–5 cm (1.5–2 in) pieces and return to the pot.

4. 9

   Caramelize the Sugar (Optional but recommended): In your pot, caramelize the sugar with 2 tsp of water over medium-high heat. Once amber-colored, pour in the dashi and stir to dissolve any residual sugar.

5. 10

   Add the sliced pork, mirin, and sake. Bring to a boil, then lower to a gentle simmer. Cover with a paper towel and lid. Simmer for 30 minutes.

6. 11

   Add soy sauce and taste the broth—it should be slightly lighter than your desired flavor (it will reduce and intensify). Adjust if needed. Lower heat and cover again with an otoshibuta. Simmer gently for another 10–30 minutes, then turn off the heat. 10 minutes if you plan to let it rest overnight and 30 minutes if you plan to serve it on the day of.

7. 12

   Add the peeled eggs to the pot and cover with the paper towel. Let rest for at least 15 minutes to marinate. For best results, let everything cool completely and refrigerate overnight.

8. 13

   Shiraga Negi (thinly sliced): Cut the negi into 2-inch sections. Remove the inner core, lay the layers flat, and thinly slice. Soak in ice water for 7–10 minutes, then drain and pat dry.

9. 14

   Remove the pork and eggs from the chilled broth (it will be gelatinous if it was refrigerated). Bring the broth to a boil, then reduce to low and return the pork. Simmer gently for 5 minutes, flipping halfway. If you prefer a thicker sauce, reduce the broth a little more. Add eggs and warm through.

10. 15

    Plate the kakuni, slice eggs in half, add greens, and garnish with shiraga negi and karashi. Enjoy!