Japanese Braised Pork Belly (Kakuni) | Melt-in-Your-Mouth, Restaurant-Quality Recipe

Kakuni is known for its rich, sweet-and-savory flavor made with a soy sauce and sugar base. Slowly simmering the pork over a long period allows deep flavor to penetrate the meat, giving it a melt-in-your-mouth, tender texture.

In Japan, taking the time to gently braise pork like this is seen as an expression of care and omotenashi—a spirit of heartfelt hospitality.

In this recipe, I break down professional cooking techniques into simple, approachable steps so you can recreate the traditional flavor at home. Parboiling removes unwanted odor and impurities, and slow simmering over low heat breaks down the collagen, yielding tender, jiggly pieces of pork with a “melting” texture. Letting the pork cool before slicing helps each cube hold its shape, giving you beautifully defined edges and preventing the meat from falling apart while braising.

Another key feature of this recipe is thoroughly removing excess fat by chilling the cooking liquid once. Cooling the initial broth and lifting off the hardened fat cuts excess fat and calories, resulting in a surprisingly light and refined finish.
With less fat forming a film on the surface, the braising liquid soaks into the pork more effectively, creating the ideal kakuni—deeply flavorful with a sweet-savory glaze, yet not heavy.

For the final braise, soy sauce, sake, mirin, and sugar form the base, while a touch of honey adds natural gloss and gentle thickness. Garlic provides depth, and a small amount of vinegar softens the richness and leaves a clean aftertaste. Simmering down the sauce at the end gives the pork a beautiful sheen, and the pieces become so tender they almost fall apart when lifted with chopsticks—a truly elevated version of classic kakuni.

By simply following the steps, you can make kakuni at home that requires no special techniques yet looks polished and tastes restaurant-quality.
Please enjoy this dish filled with the spirit of Japanese omotenashi and the warmth of everyday home cooking.

 

What is Kakuni?

In Japan, kakuni—braised pork belly—is considered a special dish often served on days that feel a little out of the ordinary. Its origins are said to trace back to Dongpo Rou, a Chinese braised pork dish introduced to Nagasaki, which gradually blended with Japanese tastes and home-cooking traditions to become the kakuni we know today.

Taking the time to slowly braise pork is seen as an expression of care and omotenashi, the Japanese spirit of thoughtful hospitality. For this reason, kakuni is frequently served at celebrations or on meaningful occasions. Pork itself is also viewed as a symbol of vitality, abundance, and good fortune because of its strong life force and high fertility, making kakuni a dish long associated with wishes for family happiness and good health.

Yet kakuni is far from being only a “special-occasion” dish. It can be served over rice as a hearty bowl, used as a topping for ramen or tucked into steamed buns, and when cut into small pieces, it pairs beautifully with eggs or vegetables for bento lunches.
If prepared ahead of time, simply reheating it turns it into today’s main dish, and thinly sliced, it makes an excellent accompaniment to drinks.

A dish that fits both festive celebrations and the comfort of everyday meals—
that depth and versatility are what make Japanese kakuni so beloved.

 

Ingredients (Serves 4)

 

Instructions

1		Parboil the pork to remove odor and impurities. Place the whole block of pork belly into a pot without cutting it. Add the pork, ginger, the green part of a long green onion, and water, then heat over high heat. Tip This step removes odor and harsh flavors, resulting in a clean and clear taste. Keeping the pork whole during parboiling minimizes cut surfaces and prevents flavor loss, leading to a better final texture.
2		Once it comes to a boil, cook for 5 minutes, skimming off any scum, then reduce to low heat. Cover with a drop lid (or parchment paper/foil) and simmer. Pressure cooker: Cook on high pressure for 20–25 minutes, then allow natural release. Regular pot: Simmer gently over low heat for 1.5–2 hours.
3		Drain and quickly rinse the pork under lukewarm water.
4		Remove the pork, let it cool completely, and cut into 4–5 cm cubes.  Tip Cutting the pork after cooling prevents the edges from breaking, giving you a beautiful appearance. The braising liquid penetrates the meat more effectively, preserving umami while reducing excess fat for a refined flavor.
5		Strain the pre-braising liquid, chill it, and remove the hardened fat. Tip By chilling the broth once to remove the fat and then simmering again, you’ll achieve an elevated kakuni that is rich yet surprisingly light—and just as delicious the next day. Reduces excess fat and calories, making the dish lighter. With the oily film removed, the natural flavor of the pork becomes clearer and more pronounced. The braising liquid penetrates the meat more easily. The final gloss comes from the sugar and mirin—not from oily shine—resulting in a beautiful, refined finish. Any leftover pre-braising broth can be reused for curry, pork miso soup, soups, hot pots, or other simmered dishes—don’t throw it away.
6		Place the cut pork into a pot and add the seasonings.Add soy sauce, sake, mirin, raw cane sugar, honey, garlic, ginger, and vinegar. Tip The vinegar’s sharpness dissipates during cooking, helping tenderize the meat and giving a clean finish.
7		Add about 2 cups of the defatted pre-braising liquid, then add enough water to just cover the pork. Tip Using the pre-braising broth deepens the flavor even more. Any leftover broth can be reused for curry, miso soup with pork, ramen, or seasoned rice.
8		Simmer over medium-low heat for 40–50 minutes. Maintain a gentle simmer with soft, steady bubbling across the pot. This stage is meant for absorbing flavor—prolonged cooking is not necessary. Avoid boiling vigorously, as it will toughen the lean portions of the meat.
9		For the final 10 minutes, remove the lid and simmer to concentrate the sauce and create a glossy finish. The liquid does not need to evaporate completely—leaving about 10–20% is ideal. Tip The pork is extremely tender, so tilt the pot gently and spoon the sauce over instead of stirring to avoid breaking the pieces. The shine comes from the concentration of sugar, the natural gloss of mirin, and gentle emulsification—signs of perfectly finished kakuni. If you plan to serve soft-boiled eggs on the side, add them to the braising liquid at this stage. For detailed instructions, please refer to the next section.
10		Plate and drizzle a small amount of the braising sauce over the pork to give it a beautiful sheen. For the ideal accompaniments—soft-boiled eggs, bok choy, and shredded white leek—please see the next section.

 

Optional Sides

Soft-Boiled Eggs

Ingredients (Serves 4)

• Eggs  4 (soft-boiled)

Instructions

1	Poke a small hole in the rounded end of each egg, then boil for 7 minutes 30 seconds.
2	Transfer to an ice bath and peel.
3	Add the eggs to the pot during the final stage of simmering to turn them into seasoned eggs (ajitama).

Bok Choy

Ingredients (Serves 4)

• Bok choy  2 heads (green beans or spinach also work)

Instructions

1	1. Boil in salted water for 1 minute, then cool in cold water. Tip Because bok choy has thick stems, make a shallow cross-shaped cut at the base. Hold the leaves above water and submerge only the stem side first. Blanch for about 30 seconds until the stems soften, then submerge the whole piece and cook briefly until the leaves wilt. Cool in cold water and drain thoroughly.
2	Just before serving, drizzle a small amount of warmed braising sauce over the bok choy.

Shredded White Leek (Shiraga Negi)

Ingredients (Serves 4)

• Shredded white leek  from 1 stalk (leek/poireau also works)

Instructions

1	Cut the white part of a long green onion into 5–6 cm (2–2.5 inch) sections. Make a shallow lengthwise slit following the fibers.
2	Remove the core (this part is not used for shredded leek; use it for miso soup or stir-fries). Spread out only the outer white layers on a cutting board.
3	Slice thinly along the fibers to create fine julienne strips.
4	Soak the shredded leek in a bowl of water (add ice if available) for 5–10 minutes. As it soaks, the straight strips will naturally curl, the sharpness will mellow, and the texture will become crisp and refreshing.