Pork Kakuni (Simmered Pork Belly)

Pork Kakuni (Simmered Pork Belly)

These stewed pork chunks are so tender that you can cut them just with chopsticks. The taste is a little bit sweet.

Ingredients: 3 servings

Pork belly block
600 g
1 thumb
Japanese leek (green part)
1-2 leeks' worth
100 ml
3 tablespoons
Soy sauce
3 tablespoons
Japanese leek (white part)
as needed
Japanese mustard
as needed


1. Wash the Japanese leek. Peel the ginger and thinly slice it.
2. Cut the pork into large pieces (about 7-8 cm cubes).
3. Heat a small amount of vegetable oil in a frying pan, and brown the pork all over.
4. Discard the fat, and transfer the pork into a pot. Add the sake and 800 ml of water, and turn on the heat. When it starts to boil, skim off the scum. Add the ginger and green part of the leeks. Cover with a lid and simmer for 1.5 hours over low heat.
5. Turn off the heat, and remove the ginger and the leek. Once cooled, leave it in the fridge for overnight.
6. Remove the fat on the surface the next day.
7. Add the sugar and turn on the heat. When it starts to boil, cover with the lid, and simmer for 30 minutes over low heat.
8. Add the soy sauce and continue simmering for about 10 minutes.
9. Julienned Japanese leek (the white portion) and Japanese mustard.
10. The fat from Step 6 is lard, flavored with the pork meat, ginger, and Japanese leek. You can use it for gyoza dumplings or stir-fries.

Story Behind this Recipe

I tried to make pork kakuni that wasn't overly greasy or fatty. I wanted to prepare some simmered pork belly meat that you could imagine being served as a simple dish at a Japanese restaurant.