Nagasaki Style Braised Pork Belly Kakuni

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Kakuni is a beloved Japanese comfort dish featuring fork-tender pork belly slowly simmered in a savory-sweet soy and mirin broth. The Nagasaki version is famous for its rich glaze, melt-in-your-mouth texture, and traditional pairing with steamed buns, mustard greens, or grated daikon.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 48 gFat
• 17 gSaturated Fat
• 12 gCarbs
• 1 gFiber
• 9 gSugar
• 28 gProtein
• 1120 mgSodium
• 460 mgPotassium
• 38 mgCalcium
• 1.6 mgIron
• 2 mgVitamin C
• 18 mcgVitamin A

Ingredients

For the pork and broth

• 1.5 lbs (700 g) skin-on pork belly block
• 3 cups water
• 4 inches dried kombu
• 1 oz bonito flakes
• 1/2 cup soy sauce
• 1/2 cup mirin
• 1/2 cup sake
• 3 tbsp granulated sugar
• 2 inch piece fresh ginger, sliced
• 4 garlic cloves, smashed

For the aromatics and garnish

• 4 large shiitake mushrooms, scored
• 4 hard-boiled eggs, peeled
• 2 scallions, thinly sliced
• 1 tbsp toasted white sesame seeds
• Optional: steamed manju buns or hot cooked rice for serving

Directions

1. Bring 3 cups of water to a gentle simmer in a large pot, add kombu and steep 10 minutes, then remove kombu and stir in bonito flakes; steep 5 more minutes and strain to make dashi.
2. Cut the pork belly into 4 equal blocks about 3 inches wide, leaving the skin attached. Place in a pot of cold water, bring to a boil, and simmer 8 minutes to remove impurities; drain and rinse under cold water, patting the pieces dry with paper towels.
3. In a heavy Dutch oven, combine the prepared dashi, soy sauce, mirin, sake, sugar, ginger, and garlic. Bring to a simmer over medium heat, stirring until the sugar dissolves completely.
4. Add the blanched pork belly pieces skin-side down along with the shiitake mushrooms. Partially cover and simmer gently for 90 minutes, turning the pork every 20 minutes to ensure even cooking.
5. Add the peeled hard-boiled eggs to the broth and continue to simmer uncovered for 30 more minutes, allowing the sauce to reduce to a glossy, syrupy glaze that coats the pork.
6. Carefully remove the pork, eggs, and mushrooms. Slice each pork block into 1-inch thick slices, keeping the skin intact, and arrange over rice or inside warmed manju buns.
7. Spoon a generous amount of the reduced glaze over the pork, then top with scallions and toasted sesame seeds; serve the eggs and mushrooms alongside.
8. For best flavor, let the braised pork rest in the cooled broth overnight in the refrigerator, then reheat gently before serving the next day.

Cook’s Notes

• Use a thick, evenly layered piece of pork belly with skin on for the silkiest texture and best presentation.
• Simmer gently rather than boiling to keep the fat emulsified in the broth and prevent the meat from toughening.
• The flavor deepens significantly if you make this a day ahead and store the pork submerged in its broth overnight.
• Traditional Nagasaki kakuni is often served inside warm manju buns with a dab of mustard or karashi for a balanced bite.
• Trim excess surface fat only if needed; leaving some fat cap is essential for the signature glossy mouthfeel.

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