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Pork Kakuni Recipe (Japanese Braised Pork Belly)

Byamazingfoodstv


Learn how to make the best Japanese style braised pork belly, or buta no kakuni (豚の角煮) with this step-by-step recipe. I’ll show you all the techniques you need to know, like parboiling the pork before you cut it, slow-braising the pork belly with dashi, soaking the soft-boiled eggs in the braising liquid, and reheating the pork kakuni while glazing it.

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✚ RECIPE ✚
Japanese Braised Pork ▶
Dashi Recipe ▶
How to Boil Eggs ▶

✚ INGREDIENTS ✚
1400 grams skinless pork belly
2 cups dashi
1/2 cup sake
4 tablespoons soy sauce
3 tablespoons dark brown sugar
40 grams fresh ginger (2 inch length sliced into coins)
20 grams garlic (~2 very large cloves)
6 soft boiled eggs

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INDEX:
0:00 Intro
0:28 Ingredients
1:18 Prep Pork Belly
1:50 Cut Pork Belly
3:13 Braise Pork Belly
3:37 Boil Eggs
4:03 Store Kakuni
5:39 Reheat and Glaze
7:10 Plating Japanese Pork Belly
7:29 Make Kakuni-don
7:49 Taste Test

#kakuni #braisedporkbelly #porkbelly #porkbellyrecipe

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26 Comments

  4. Hey Marc! Great recipe as always. I've been watching your videos for quite a while now and I'm convinced that there's no other channel that can offer authentic Japanese cooking recipes with such a high quality video as yours. Thanks for that!

    I do have a question. I can't seem to find a good video on how to make homemade Abuurage (especially the ones used in Inarizushi and Kitsune Udon). I can't seem to get the same texture and puffiness along with the hollowness you get from store bought versions. I've done a lot of research and apparently before frying the tofu is around 1 cm in thickness. I've done this, yet hasn't been able to achieve the same results. My tofu came out quite dense on the inside.

    If you can make a video about this, that would be lovely. But that's probably asking for too much on my part. Is there any tips you can give me as to how I can achieve this result? I really want to be able to make an authentic Abuurage since I have no access to store-bought versions on where I live. I'd love to replicate the texture and taste of the ones used in Inarizushi and Kitsune Udon.

    Thank you so much in advance Marc! Hope you'll see this comment and reply soon.

  8. Going along with sesame oil (toasted or otherwise) used, how we might it go with cardamom (green, black, or other) if infused with or sprinkled with a small amount of it beyond a dipping sauce? Looks almost like a tie dye set of spots in the next day shirt you got

  10. I have never been a fan of pork belly, but I have to admit that this dish makes me want to try it one more time. The glaze sounds absolutely fabulous, and maybe the fatty meat, eggs, green veggie, and rice will all work together and make something delicious. I’m going to give it a try, as you’ve never steered me wrong in the past. I’m a much better cook and a more adventurous eater since I’ve started following you years ago. I’ll let you know how it goes, thanks again!

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