Japanese Braised Pork Belly (kakuni)

  • Japanese Braised Pork Belly (kakuni)
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  • 1 kg free range pork belly
  • 1 x inch young ginger (crushed)
  • 2 cloves garlic, crushed
  • 1 cup water
  • 1/4 cup mirin
  • 1 Tbls sugar
  • 2 Tbls sake
  • 2 tspn soy sauce
  • 3/4 tspn salt
  • 4 x free range eggs (poached to serve)
  • 1 bunch asian greens (blanched to serve)


Combine all stock ingredients in a casserole dish and gently simmer for 10 minutes

Add pork belly to the pot and on the lowest heat, heat for 2.5 hours. Leave in broth overnight in fridge.

The next day, cut into cubes and serve with blanched asian greens and poached eggs.

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  • Chris can I ask you what it is mirin please?


    by ANNA LINHART on 03/03/2013, 10:15
    • Hi Anna, mirin is a rice wine similar to sake but sweeter and is available in all oriental supermarkets.


      by Chris Cheng on 05/03/2013, 01:12
      Chris Cheng
      • Hi Chris.Thank you for your answer.


        by ANNA LINHART on 06/03/2013, 15:11
  • Hi Snjezana, I skim off the fat from the sauce the next day and reheat the pork in the sauce prior to serving. The dish in the photo was before I poured the hot sauce over the pork at the table. Hope you enjoy the recipe! :)


    by Chris Cheng on 05/03/2013, 01:14
    Chris Cheng