Kakuni (角煮) is a Japanese braised pork belly, and it literary means “square simmered” referring to the shape of this dish. I’m not usually into fatty meat but there is something about this dish that I cannot resist. The slow cooking method turns the meat into a delicious creation.
For my day-to-day cooking, I enjoy experimenting with existing recipes to see if I can improve them. I had been cooking a simpler version of kakuni until one day my husband asked if the meat can be softer after I made it. I kept experimenting with different methods and changing the ingredients’ portions, and I think I finally got the kakuni that will melt in your mouth.
Tips to Make Delicious Kakuni
The key to a good kakuni recipe is the initial simmering. For this recipe, I spent 2-3 hours simmering the meat, but you could spend additional hours doing so if you have the time. This important process renders out the majority of fat from the pork belly and makes the meat and the fat have that melt-in-your-mouth texture. Although it takes hours of preparation (unless you have a pressure cooker), the result is really worth it. If you plan to cook this for your family, I would recommend you to make a double portion. Since you have to spend hours in the kitchen anyway, you might want to make extra for a second meal. I hope you enjoy this recipe as much as my family does. Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here. Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
