Kakuni (Braised Pork)

I grew up with Southeast Asian braised pork. But because hubby is Japanese so I had to learned the Japanese version as a compromise.

This is just as delicious and I use this in place of Charshu for my home made Ramen as well.


  • 1.5 lbs. of pork belly or a different cut of pork that you prefer (loin, ribs…etc).
  • 1 thumb sized ginger (crushed)
  • 1 green onion
  • 2 cups of water
  • 1/2 cups of Dashi (I use this in place of sake)
  • 1/4 cups of sugar
  • 1/3 cups of soy sauce
  • 1/3 cups of mirin


  1. Cut up the pork into 2″ x 2″ cube (or your own preference)
  2. Seared the sides of the cube to brown and get rid of excess oil. The searing also prevents it from breaking apart while being braised.
  3. Placed pork, ginger, green onions, water, dashi, sugar, soy, and mirin into a pot.
  4. Simmer on low-med heat for approx. 2h, use a drop lid or just have the lid semi-covering the pot.
  5. Check on pot periodically and add additional water if the pork is not tender yet, but the liquid is evaporating too quickly.
  6. Once pork is tender, reduced the liquid to almost gone.

Tip 1: Adjust the amount of sugar if it’s too sweet for you.

Tip 2: If you don’t have Dashi, it’s ok, you can replace it with just water.

Tip 3: If you’re feeling frisky, you can add chilies for a spicy kick.

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