How to Make Kakuni (Japanese Braised Pork) That Literally Melts in Your Mouth

In this video, I'll show you how to make super tender Japanese braised pork belly that literally melts in your mouth. This Buta no Kakuni recipe uses simple ingredients and techniques to create restaurant-quality results at home. I'll share my key tips for achieving that perfect tender texture every time.

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Step 1

Start by boiling a large pot of water, then reduce to simmer. Meanwhile, sear pork belly on all sides in a frying pan over medium-high heat. Let the pork cool briefly, then cut into chunks.

Step 2

Add pork chunks to simmering water for 10 minutes. Drain, rinse with cold water, and clean the pot. Fill pot with fresh water, bring to boil.

Step 3

Add sliced ginger, broken leek pieces, and pork to boiling water. Reduce heat and simmer for one hour, keeping pork submerged.

Step 4

After an hour, reserve some cooking water. In a large saucepan, combine the reserved water with beer, honey, brown sugar, and soy sauce. Bring to boil, then reduce to simmer.

Step 5

Add pork to the simmering sauce. Cover with a drop lid and cook on low for 30 minutes.

Step 6

Turn off heat and let cool. Optional: add soft-boiled eggs and marinate for 1 hour (refrigerate for longer marinating).

Step 7

Reheat pot on medium for 15 minutes. If using eggs, remove them after 5-10 minutes to prevent overcooking.

Step 8

Optional garnish: Cut thin strips of white leek and soak in lightly salted water until serving.

Step 9

Serve with Japanese mustard.