Ingredients
- •2 lbs skin-on pork belly, cut into 4 equal blocks (about 2x3 inches)
- •2 tsp kosher salt
- •For braising liquid:
- •1 cup dashi stock (or 1 cup water + 1 tsp dashi powder)
- •⅓ cup soy sauce
- •¼ cup mirin
- •3 tbsp sake
- •2 tbsp sugar
- •3 slices fresh ginger
- •2 scallion whites, cut into 2-inch pieces
- •For serving:
- •Steamed Japanese short-grain rice
- •Japanese hot mustard (karashi)
- •Steamed bok choy or spinach (horensou)
- •Soft-boiled ramen eggs (optional)
Instructions
Bring a large pot of water to a boil. Blanch pork belly blocks for 3 min. Drain, rinse under cold water, and pat dry.
In a saucepan, combine dashi, soy sauce, mirin, sake, and sugar. Warm over medium heat until the sugar dissolves. Let cool to room temperature.
Season blanched pork with kosher salt.
Place pork blocks in vacuum-seal bags (1–2 per bag).
Add ginger slices and scallion whites.
Pour the cooled braising liquid over the pork, dividing evenly.
Vacuum seal or use water displacement to remove air.
Preheat sous vide bath to 160°F (71°C).
Submerge and cook for 12 h.
When done, gently remove pork blocks (they'll be very tender).
Strain the braising liquid into a small saucepan.
Reduce over medium-high heat until it coats a spoon and turns glossy, about 8–10 min.
Place each pork block in a bowl over steamed rice.
Spoon the reduced glaze generously over the pork.
Add a dab of karashi mustard and steamed greens alongside.
Serve with a soft-boiled ramen egg if desired.
Notes
- •Blanching removes impurities for a cleaner, more elegant final broth
- •Dashi provides the umami backbone that distinguishes kakuni from Chinese red-braised belly
- •The finished pork should tremble when touched — if it doesn't, it needs more time
- •Kakuni is traditionally served in small portions as part of a multi-course meal, not as a huge main