Braised Pork Belly (Kakuni)

Step 1

Gather all the ingredients.

Step 2

Pound the pork on both sides with a meat pounder (or the back of the knife) to tenderize it.

Step 3

Press and mold the meat back into its original shape with your hands. Then, cut the pork belly into 2-inch (5 cm) pieces.

Step 4

Heat a heavy skillet over medium-high heat. When it‘s hot, add the oil and swirl to coat the pan‘s surface. Then, add the meat fat side down. Cook the meat until all sides are nicely browned. To prevent oil splatter, you can use a splatter screen.

Step 5

When the meat is nicely browned, transfer the pieces to a plate lined with paper towels to absorb the excess fat.

Step 6

Slice the unpeeled ginger into coins; set aside half of the slices for later. Next, cut the green part of the Tokyo negi into 2-inch (5 cm) pieces. Set aside the white part to make Shiraga Negi later for garnish (see below).

Step 7

In a large pot, put the seared pork belly, green part of the negi, and half of the sliced ginger (saving the other half for the braising liquid). Next, add enough water to the pot to cover the meat.

Step 8

Bring it to a boil over high heat, and then reduce the heat to a simmer. Cook, uncovered (so the unwanted odor goes away), for 2–3 hours. Turn the pork occasionally during this time. When the liquid is running low, add more water or hot water to the pot so the meat remains covered at all times. Tip: If you want really tender meat, cook for at least 3 hours.

Step 9

Meanwhile, make 3 hard-boiled eggs and peel them. Set aside. For more details, see my post on How To Make Perfect Hard-Boiled Eggs.

Step 10

Next, use the white part of the Tokyo negi to make shiraga negi. First, cut the white part into pieces that are 3 inches (7.6 cm) long. Then, make a lengthwise incision to remove the soft green core (save for another use). Stack the outer layers, holding them flat against the cutting board, and slice lengthwise into very thin julienned strips. Soak in a bowl of iced water for 10 minutes to remove the bitterness, and drain well. Set it aside to use later as a garnish. Tip: For step-by-step photos, see my tutorial on How To Make Shiraga Negi.

Step 11

After cooking for 2 hours, drain the water and remove the pork to a paper towel to wipe off the excess oil.

Step 12

To a large, heavy-bottomed pot (I use a Dutch oven), add the cooked pork belly, dashi, sake, and mirin. Start cooking on medium-high heat.

Step 13

Next, add the sugar, soy sauce, the rest of the ginger slices, and the red chili pepper. Tip: I remove the chili seeds so it won‘t be too spicy for my kids.

Step 14

When it reaches a boil, reduce the heat to low to maintain a simmer. Place an otoshibuta (drop lid) on top of the meat; do not cover the pot with the regular pot lid. Cook for 1 hour. Tip: If you don‘t have an otoshibuta, make one! See my post on How To Make Otoshibuta.

Step 15

After cooking for 30 minutes (the halfway point), add the peeled hard-boiled eggs to the pot. You can now remove the otoshibuta.

Step 16

Continue simmering, uncovered, for another 30 minutes. Occasionally, baste the meat with the braising liquid and gently turn the meat and eggs. Make sure there‘s enough liquid in the pot so the pork and eggs don‘t burn. When the sauce is reduced and the meat has a nice glaze, it’s ready to serve.

Step 17

Serve the Kakuni and eggs and garnish with shiraga negi on top. Season with shichimi togarashi (optional) to taste.

Step 18

If you prefer a more flavorful and less oily Kakuni, wait one day before serving. Let it cool completely, then refrigerate the pork belly in its braising liquid overnight. The next day, remove and discard the solidified fat before gently reheating the Kakuni. Heat thoroughly and serve.

Step 19

You can keep the leftovers in an airtight container and store in the refrigerator for up to 3–4 days and in the freezer for a month.