What Is Kakuni?
Kakuni (角煮) literally means "square simmered" in Japanese, referring to the thick, square-cut blocks of pork belly that are slow-braised in a sweet-savoury sauce of soy sauce, sake, mirin, and sugar. It's a beloved home-cooked dish across Japan, with regional variations in Nagasaki and Okinawa, and shares close ancestry with Chinese dongpo pork.
When cooked properly, kakuni produces fork-tender pork where the fat has become silky and almost translucent, while the sauce reduces to a glossy, deeply flavoured glaze.
Ingredients (Serves 4)
- 800 g pork belly, skin on, cut into 5 cm cubes
- 3 tablespoons soy sauce (preferably Japanese shoyu)
- 3 tablespoons sake
- 2 tablespoons mirin
- 1.5 tablespoons sugar (or to taste)
- 400 ml dashi or water
- 1 knob fresh ginger, sliced into coins
- 2 stalks spring onion (for initial boiling)
- Mustard or karashi, to serve
- Soft-boiled eggs (optional)
Method
Step 1 — Pre-Cook the Pork
Place the pork belly cubes in a pot with the spring onion and ginger. Cover with cold water. Bring to a boil and simmer for 1 hour. This step tenderises the meat and removes excess fat and odour. Drain and discard the water, spring onion, and ginger. Pat pork dry.
Step 2 — Optional Sear
For deeper flavour, heat a dry pan over medium-high heat and sear the pork cubes on all sides until lightly golden. This adds a Maillard-browned note that enriches the final dish. It's optional but recommended.
Step 3 — The Braise
Place the pork in a heavy-bottomed pot or Dutch oven. Add dashi (or water), sake, soy sauce, mirin, and sugar. Add sliced ginger. Bring to a gentle simmer. Cut a piece of baking paper to fit inside the pot and press it directly onto the liquid surface (this is called otoshibuta, or drop lid). Simmer on the lowest heat for 1.5 to 2 hours, turning the pork gently every 30 minutes.
Step 4 — Reduce the Sauce
Remove the pork carefully (it will be very fragile) and increase the heat to medium. Reduce the braising liquid until it thickens into a glossy glaze — about 10 to 15 minutes. Return the pork to the pot and spoon the sauce over the pieces.
Serving Suggestions
- Serve over steamed white rice with braised greens (bok choy or spinach)
- Add a soft-boiled egg to the braising liquid for the last 30 minutes
- Pair with Japanese mustard (karashi) to cut the richness
- Serve as a ramen topping alongside tonkotsu broth
Tips for Perfect Kakuni
- Don't rush the braise: Low and slow is essential. High heat toughens the collagen before it can convert to gelatin.
- Use skin-on belly: The skin becomes gelatinous and adds body to the sauce.
- Make it a day ahead: Kakuni tastes even better the next day as the flavours deepen overnight in the fridge.
- Skim the fat: If making ahead, refrigerate overnight and skim the solidified fat layer from the surface before reheating.
Kakuni is a dish that rewards patience. Once you taste the silky, lacquered result, you'll understand why it's a cornerstone of Japanese home cooking.