So Tender It Cuts with Chopstick! Japanese Kakuni Don (Braised Pork Belly Rice Bowl) Recipe

pork belly

🥗Healthier: pork shoulder

💰Cheaper: chicken thighs

Pork shoulder is leaner and chicken thighs are often less expensive.

sake

🥗Healthier: rice vinegar

💰Cheaper: white wine

Rice vinegar provides acidity without alcohol, while white wine is more accessible.

mirin

🥗Healthier: honey

💰Cheaper: sugar syrup

Honey adds sweetness while reducing sugar content.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options are healthier, and tamari is gluten-free.

Pour plenty of water in a pot and place the pork belly in it.

Bring the water to a boil and heat for 3 minutes to remove scum, then discard the water.

Cut the pork belly in half lengthwise if desired.

Sear the pork belly in a pot to render excess fat and brown the surface.

Transfer the seared pork belly into a pot and add sliced ginger and green onion.

Add enough water to cover the meat and heat over high until it simmers, then reduce to low heat.

Skim off any foam and simmer for 90 minutes without seasoning, topping up with boiling water if necessary.

After 30 minutes, remove the kombu if used.

After 90 minutes, add 2 tbsp sugar, 60 ml sake, 60 ml mirin, and 60 ml soy sauce.

Add grilled tofu cut in half to the pot and cover with a foil-wrapped plate to ensure ingredients are submerged.

Simmer slowly for another 90 minutes over low heat.

Serve the pork and tofu over steamed Japanese rice, adding an egg yolk on top and garnishing with green onion and Japanese seven spice powder.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens