Rolled Pork Belly Kakuni (Braised Pork Belly)
A quick and easy, succulent recipe for Kakuni-style pork made by rolling thin slices of pork belly. The flavor penetrates deep even with a short simmering time, making it perfect for main dishes or bento boxes.
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🍳 Cooking Flow
Dust pork belly slices with potato starch, roll tightly, and coat the outsides with more starch → Place rolls seam-side down in a frying pan to sear, brown all sides, and wipe away excess fat → Add seasonings and water, bring to a boil, simmer for 2 minutes, add soy sauce, cover with a drop-lid, and simmer on low heat for 8 minutes → Turn off the heat, add boiled eggs, and let it cool slightly to allow the flavors to soak in
Cooking Steps
Brief Cooking Order
Dust pork belly slices with potato starch, roll tightly, and coat the outsides with more starch → Place rolls seam-side down in a frying pan to sear, brown all sides, and wipe away excess fat → Add seasonings and water, bring to a boil, simmer for 2 minutes, add soy sauce, cover with a drop-lid, and simmer on low heat for 8 minutes → Turn off the heat, add boiled eggs, and let it cool slightly to allow the flavors to soak in
Introduction
A quick and easy, succulent recipe for Kakuni-style pork made by rolling thin slices of pork belly. The flavor penetrates deep even with a short simmering time, making it perfect for main dishes or bento boxes.
Step 1
Lightly dust the laid-out pork belly slices with potato starch.
Step 2
Roll tightly from one end. Once all are rolled, lightly coat the outside of each roll with more potato starch.
Step 3
Heat salad oil in a frying pan over medium heat for about 30 seconds, then arrange the meat rolls seam-side down.
Step 4
Sear over medium heat until browned and set, then roll them around to cook all sides for about 4 minutes total, wiping away any excess fat with a paper towel.
Step 5
Add 100ml water, 3 tbsp sake, 3 tbsp mirin, 2 tbsp sugar, and 1 tsp grated ginger, then mix well and bring to a boil.
Ingredients List
Important Notes
⚠️ When rolling the meat, start from the front and roll tightly so it doesn't unroll.
💡 Placing the seam side down first ensures the shape stays intact and creates a beautiful finish.
🔥 Wiping away excess fat during the process helps remove strong gamey odors and helps the sauce coat the meat better.
✨ Allowing the dish to cool slightly after turning off the heat ensures the flavors deeply penetrate the pork and boiled eggs.
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