Kakuni

Name: Kakuni
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Japanese
Ingredients: 800 g pork belly; 80 ml soy sauce; 40 g sugar; 4 eggs — optional; 2 scallions; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Kakuni, a beloved dish from Nagasaki, is rooted in the region's culinary tradition of embracing rich flavors and hearty, communal meals. In Japanese homes, this dish often graces the table during special gatherings, offering a warm embrace of comfort and indulgence. The preparation respects the balance of salt and the depth of fat, creating a dish that speaks to the heart of family-style Japanese cooking.

Expect a melt-in-the-mouth texture with each bite, as the pork belly luxuriates in a bath of soy sauce and sugar, creating a savory-sweet symphony. The subtle addition of scallions and perfectly cooked eggs rounds out the dish, making it a harmonious centerpiece for any shared meal.

Ingredients

800 gpork belly
80 mlsoy sauce
40 gsugar
4eggs — optional
2scallions
to tastefine sea salt

Method

Begin by cutting the 800 g pork belly into large, even chunks, about 5 cm each. Season the pork pieces generously with fine sea salt, ensuring all sides are covered. This step helps to enhance the flavor of the meat and begins the tenderizing process.
Heat a large, heavy-bottomed pot over medium-high heat and add a generous amount of oil to coat the bottom. Once the oil is shimmering, add the pork belly pieces in a single layer. Brown them on all sides until they achieve a deep, golden color. This caramelization adds depth to the flavor of the Kakuni.
Remove the browned pork from the pot and carefully drain excess oil, leaving just a thin layer. Return the pork to the pot and add 80 ml soy sauce and 40 g sugar. Stir to coat the meat evenly, then add enough water to just cover the pork.
Bring the mixture to a gentle boil, then reduce the heat to low, allowing it to simmer. Cover the pot with a lid, leaving a small gap for steam to escape. Braise the pork until it becomes tender and the sauce has reduced to a rich, glossy consistency. The pork should be easily pierced with a fork, indicating it is done.
While the pork is braising, prepare the eggs by placing them in a small saucepan. Cover with water and bring to a boil over medium heat. Once boiling, reduce the heat and simmer for 7-8 minutes for a soft center. Cool the eggs under running water, peel, and set aside.
Once the pork is tender, taste the sauce and adjust the seasoning with additional fine sea salt if necessary. Slice the scallions thinly and add them to the pot, stirring gently to combine. The fresh scallions will add a bright contrast to the rich flavors of the dish.
Serve the Kakuni hot, accompanied by the peeled eggs, over steamed rice or with a side of fresh salad. The tender, flavorful pork and the savory sauce make for a comforting meal that is perfect for sharing.