How to Make Japanese Braised Pork Belly (角煮) – Melt in Your Mouth

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🍲 Braised Pork Belly (kakuni 角煮) Recipe｜Japanese Slow-Cooked Pork
This is a traditional Japanese-style braised pork belly, known as Kakuni.
Slow-cooked until melt-in-your-mouth tender, it’s perfect with rice and a soft-boiled egg.
Here’s how to make it:

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🥩 Ingredients
Main:
・500–600g pork belly block
・1 tbsp vegetable oil (for searing)
・4–5 slices ginger
・Green parts of 1 leek or green onions
・700ml Water
・200ml sake

Simmering Sauce:
・400ml pork broth (from pre-boil)
・200ml mirin
・100ml soy sauce
・5tbsp sugar
・Optional: 100ml Shaoxing wine, 1 star anise, 1 cinnamon stick

Toppings:
・4 soft-boiled eggs
・Shredded leek or green onion
・Blanched bok choy (or other greens)
・Optional: Japanese mustard

🔪 Instructions
1.Cut the pork into equal pieces if it’s too wide.
2.Sear the fatty side in oil over medium heat until golden and the fat renders out.
3.Brown all sides, then rinse with hot water to remove excess fat.
4.Simmer gently for 1 hour with water, ginger, and leek to tenderize.
5.Strain and chill the broth to skim off the fat (save the broth).
6.Cut the pork into bite-sized pieces and return to the pot.
7.Add broth, soy sauce, mirin, sugar, and optional spices.
8.Simmer for another hour with a paper lid or parchment cover.
9.Add boiled eggs and let everything cool to absorb flavor.
10.Before serving, reheat gently.
11.Serve with blanched greens, soft-boiled egg, shredded leek, and a touch of mustard.
12.Spoon over some thickened sauce (use cornstarch slurry if desired).
13.Enjoy with hot rice!

🧂 Tips
・The longer it rests, the deeper the flavor. Overnight is best.
・Skimming the fat gives a cleaner, lighter finish.
・Shredded white leek adds a fresh bite and elevates the plating.

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