Kakuni: The Ultimate Japanese Pork Belly Recipe

If you're looking for the ultimate Japanese pork belly recipe, this authentic kakuni is rich, melt-in-your-mouth tender and packed with savory-sweet flavor. Known in Japan as buta no kakuni, this classic dish slowly simmers pork belly until unbelievably tender before being caramelized under the broiler for incredible texture.

If you love comforting Japanese dishes like this, be sure to try this Shoyu Ramen too. It's another favorite example of delicious Japanese home cooking.

Whether you're new to making homemade kakuni or already love Japanese cuisine, this dish is surprisingly easy to prepare and tastes even better than restaurant versions.

This Kakuni its SO EASY. Throwing some pork belly in a pot and letting it simmer on low for a couple hours just doesn't take that much effort.

And at the end you have a beautiful fall apart tender melt-in-your-mouth piece of pork - like with this Chinese braised pork belly or these braised pork shanks that we really love too!

Seriously, this pork just melts in your mouth. It's incredible. Serve it on top of some rice with some sliced green onions and you've got yourself a pot of gold.

These Pork Belly Tacos are another great way to indulge in pork belly, as is this Crispy Pork Belly Yakisoba, pork belly sandwich or sous vide pork belly.

Jump to:

What is Kakuni?
Why This Recipe Works
Why This Kakuni is Better Than Store-Bought
What is My Take on Japanese Comfort Food?
Ingredients
Key Ingredients
Step By Step Instructions
How to Get the Best Tender Pork Belly
Common Mistakes to Avoid
Variations
What to Serve With Kakuni
Expert Tips
Frequently Asked Questions
Storage + Reheating + Make Ahead + Meal Prep
Closing Kakuni
Recipe
💬 Comments

What is Kakuni?

Kakuni, also known as buta no kakuni, is a traditional Japanese braised pork belly dish made by slowly simmering chunks of pork belly in a flavorful mixture of dashi, soy sauce, sake, mirin, sugar and aromatics until incredibly tender. It is considered classic Japanese comfort food and is commonly served with rice and vegetables.

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Why This Recipe Works

The pork belly is slowly simmered, creating incredibly tender pork belly every time.
Dashi adds deep umami flavor found in traditional authentic Japanese recipes.
Broiling at the end creates irresistible caramelized edges.
Minimal ingredients produce maximum flavor.
Perfect for weeknight dinners or special occasions.

Why This Kakuni is Better Than Store-Bought

Store-bought versions often lack the rich depth of flavor found in homemade versions. Making homemade kakuni allows you to control sweetness, sodium and texture while enjoying freshly caramelized pork belly straight from the oven.

Plus, nothing beats freshly prepared soy braised pork belly made in your own kitchen.

What is My Take on Japanese Comfort Food?

For me, dishes like kakuni represent the very best of Japanese comfort food. Similar to dishes like Japanese Beef Curry Udon, this recipe is hearty, deeply flavorful, and perfect for cozy evenings. I especially love serving it over steamed rice because the braising sauce soaks beautifully into every bite.

Ingredients

If you want to learn a little more about the Japanese ingredients I use in my cooking, check out this post on the Japanese Pantry Essentials.

How to Choose Pork Belly

For the best results, buy center cut pork belly, and get it as lean as you can. Pork belly has a very high fat content, and while we want the fat (it's what makes it so good!), we also want a good ratio of meat to fat, like we use in this Twice Cooked Pork.

Learn more about pork belly.

1 ½ pounds pork belly
2 cups water
2 ½ teaspoons dashi stock
½ cup mirin
¼ cup sake
¼ cup soy sauce
2 tablespoons sugar
1 inch piece of ginger peeled
6 green onions ends removed and cut in half

Scroll down to the recipe card for a printable version of ingredients and instructions.

Key Ingredients

Pork Belly - The star ingredient. Choose thick, meaty pieces with a good balance of fat and meat for the best braised pork belly.
Dashi Stock - Provides the signature umami flavor essential in traditional Japanese braised pork.
Mirin & Sake - These classic Japanese ingredients add sweetness and complexity while helping tenderize the meat.

Step By Step Instructions

raw pork belly in a dutch oven (browning)

Step1: Heat a dutch oven over medium high heat and brown the pork belly on all sides.

pork and green onions in a broth in a dutch oven

Step2: Add enough water to cover the pork belly and add the ginger and green onions. Bring to a boil, reduce heat, cover and simmer on low for 2 hours. Pork belly should be tender.

Step3: Drain the pork belly. I highly recommend saving the cooking liquid for future use.

Step4: Put remaining ingredients in a pot with pork belly and bring to a boil.

Step5: Reduce heat and simmer on low for 30 minutes, uncovered. Sauce should be reduced.

Step6: Drain and place pork belly pieces on a lined baking sheet. Broil each side for 3-5 minutes, until lightly crisped and carnalized.

Serve over Instant Pot sushi rice, in ramen or with vegetables.

How to Get the Best Tender Pork Belly

Simmer low and slow.
Don't rush the initial two-hour braise.
Allow the sauce to reduce naturally.
Broil just until caramelized to prevent drying.

Common Mistakes to Avoid

Boiling too aggressively instead of gently simmering.
Skipping the browning step.
Not reducing the braising sauce sufficiently.
Over-broiling and drying out the pork.

Variations

Add soft boiled eggs during the final simmer.
Serve over ramen noodles.
Add daikon radish during braising.
Use the leftovers in rice bowls.

What to Serve With Kakuni

This Japanese dinner recipe pairs beautifully with:

You can also serve it alongside steamed vegetables or a simple cucumber salad for a complete meal.

Expert Tips

Place the pork belly under the broiler for 5-10 minutes to crisp up the fat. Be careful not to let it burn! It will burn quickly due to the sugar in the braising liquid.
Buy the pork belly with the least amount of fat you can find. It will still have plenty of fat to be nice and tender.
If you don't have sake, you can substitute a dry white wine.
You can substitute chicken stock for the dashi, but the flavor of the dish will not be as good.
Refrigerate overnight for even deeper flavor.
Save the first cooking liquid for soups or ramen broth.

Frequently Asked Questions

What is my braised pork belly tough?

Pork belly is typically tough when it hasn't been cooked long enough. It can also be tough if you choose a meat that is too lean and overcook it - it should have a good amount of fat on it, while still having a good amount of meat.

What is spicy Kakuni?

Kakuni is not typically spicy. Kakuni is a braised pork belly commonly used in Japanese cuisine. It has a sweet and savory taste. If you want to make it spicy, you can serve it with hot sauce or chili oil.

What is the difference between kakuni and braised pork belly?

Kakuni is a traditional Japanese version of braised pork belly that uses dashi, sake, mirin and soy sauce to create a uniquely Japanese flavor profile.

Is kakuni an authentic Japanese recipe?

Yes. Buta no kakuni is considered a classic authentic Japanese recipe enjoyed throughout Japan.

What cut of meat is best for homemade kakuni?

Pork belly is essential because its fat content creates exceptionally slow simmered pork belly with melt-in-your-mouth texture.

bowl of rice and pork belly with chopsticks

How to Use Kakuni (Ways to Eat Kakuni)

Serve it with some steamed white rice or Fried Rice and garnish it with sliced green onions;
Place slices of kakuni in Homemade Ramen;
Serve it with a side of veggies like this Baby Bok Choy or pickles to cut the richness of the pork.
Serve it on a sandwich with a Japanese mayonnaise.

If you're a pork lover like I am, you may want to also browse all the Pork Recipes - there are some ultra delicious ones on the site!

Storage + Reheating + Make Ahead + Meal Prep

Storage - Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing - Leftover kakuni can be stored in the freezer (in a freezer safe bag or container) for up to 3 months. Thaw in the fridge overnight and reheat in the oven to re-crisp the skin.
Reheating - I recommend reheating the pork belly in the oven for the best results. This will enable the skin to crisp back up. Be careful not to overcook.
Make Ahead - Prepare the recipe one day ahead for enhanced flavor.
Meal Prep - Portion with rice and vegetables for convenient lunches throughout the week.

Closing Kakuni

This kakuni recipe is one of my favorite examples of Japanese home cooking. Rich, savory and unbelievably tender, this Asian pork belly recipe delivers restaurant-quality flavor right at home. Whether you're exploring traditional Japanese cuisine or simply searching for a new pork belly recipe, this dish is guaranteed to impress.

Did you make this Kakuni recipe? Rate the recipe and leave me a comment to let me know how it turned out!