Kakuni is Japanese braised pork belly. It can be made easily with a pressure cooker. In this recipe, I’ll share a two step braise method, once with aromatics and then with a sweet and salty sauce. It’s best eaten on top of a bowl of rice with a hard-boiled egg and some sauteed greens.
Links to order speciality ingredients are provided below.
Ingredients for 3-4 servings:
1000g pork belly
Sliced ginger
Green onion top
1l of water
¼ cup of sake*
400 ml reserved braising liquid
100 ml sake*
3 tbsp of soy sauce
2 tbsp of sugar
2 tbsp of mirin*
4 eggs
Choice of greens
*Links for speciality ingredients:
Sake: amzn.to/3n7CP5p
Mirin: amzn.to/2KZpe2W
Filmed with:
Nikon Z6: amzn.to/2JEVXtX
Nikkor Z 24-70 f4: amzn.to/3rLPn61
GoPro Hero 8 Black: amzn.to/3rMuZ4P
Nikon D5300: amzn.to/388CXNJ
Nikkor 18-140: amzn.to/2X58p9o
Nikkor 35 f1.8: amzn.to/3hAVaXx
Nikkor 50 f1.8: amzn.to/3hG80Uu
Wireless Go Lavalier Mic: amzn.to/3hG7UMC
Neewer Lights: amzn.to/2X1U7X8
Above are some Amazon affiliate links of ingredients and equipment I used, if you order through these links I will receive a small commission at no extra cost to you.
Follow me on Instagram: / homecookedabroad
Full recipes on Facebook: / homecookedabroad
0:00 Intro
0:38 The First Braise
2:12 Steam Some Eggs
3:02 Cube the Meat
4:06 The Second Braise
5:12 Prepare Toppings
6:22 Reduce the Liquid
7:06 Serve
7:51 Tasting & Outro
Please subscribe for more Japanese home cooking recipes.
Thanks for watching!