Shio Kakuni Pork Belly Recipe & Cooking Tips

Shio Kakuni Pork Belly is a delicious Japanese dish made by slow-braising pork belly in a savory salt-based broth. Unlike traditional kakuni, which is simmered in a soy sauce mixture, this version highlights the natural umami of the pork, enhanced by sake, mirin, and subtle aromatics. The result is melt-in-your-mouth tender pork with a rich yet delicate flavor that pairs perfectly with rice and pickled vegetables.

If you’ve ever wondered how to achieve the perfect Shio Kakuni Pork Belly, this guide will take you through every step—from choosing the best cut of pork to mastering the slow braising technique. Whether you’re cooking it on the stovetop, in a slow cooker, or using a pressure cooker for faster results, this recipe ensures a beautifully tender and flavorful dish every time. Let’s dive in and explore everything you need to know about this classic Japanese delicacy!

What Is Shio Kakuni?

Origins of Shio Kakuni

Shio Kakuni, a variation of the classic Japanese braised pork belly, has its roots in Nagasaki cuisine. The term “kakuni” translates to “square simmered,” referring to the dish’s signature cubed pork belly, which is slow-braised until it becomes fork-tender. Traditionally, kakuni is simmered in a soy sauce-based broth, but Shio Kakuni Pork Belly replaces soy sauce with salt, allowing the natural umami of the pork to shine.

This dish is inspired by Chinese Dongpo Pork, introduced to Japan centuries ago, and has since evolved into a beloved comfort food. The delicate balance of salt, sake, and mirin creates a flavorful yet light-tasting broth that complements the rich texture of the pork belly.

How Shio Kakuni Differs from Regular Kakuni

While both shio kakuni and traditional kakuni share a slow-braising process, their key differences lie in seasoning and flavor profile:

Shio Kakuni’s simpler ingredient list allows the pork belly’s natural flavors to take center stage, making it an excellent choice for those who prefer a lighter yet equally rich version of braised pork belly.

Ingredients for the Perfect Shio Kakuni Pork Belly

Essential Ingredients for Shio Kakuni Pork Belly

To achieve the rich, umami-packed flavors of Shio Kakuni Pork Belly, selecting the right ingredients is crucial. This dish relies on a delicate balance of salt, sake, and mirin to enhance the natural taste of the pork belly without overpowering it. Here are the key ingredients you’ll need:

• Pork belly – Choose a thick-cut, skin-on pork belly for the best texture and tenderness.
• Salt – Sea salt or kosher salt helps bring out the pork’s natural umami.
• Sake – This Japanese rice wine tenderizes the meat while adding depth to the broth.
• Mirin – A slightly sweet rice wine that balances the saltiness and enhances the caramelization.
• Water or dashi – Used as the braising liquid to ensure the pork stays moist and absorbs the flavors.

By using these simple yet essential ingredients, Shio Kakuni Pork Belly develops a beautifully rich yet delicate flavor, different from the soy-based version of kakuni.

Optional Additions for Extra Flavor

While the traditional Shio Kakuni Pork Belly recipe is minimalistic, you can incorporate additional ingredients to deepen the flavor:

• Kombu (dried kelp): Adds a mild umami boost to the braising liquid.
• Ginger and garlic: Infuse warmth and complexity into the dish.
• Daikon radish: Absorbs the savory broth and provides a refreshing contrast to the fatty pork.
• Scallions: Enhance the aroma and add a hint of sharpness to balance the richness.

These optional ingredients allow you to customize your Shio Kakuni Pork Belly to suit your taste while maintaining the dish’s signature tender texture and balanced seasoning.

Preparing Pork Belly for Shio Kakuni

Should You Salt Pork Belly Before Cooking?

One of the most important steps in making Shio Kakuni Pork Belly is properly seasoning the meat before cooking. Salting pork belly in advance helps to:

• Draw out excess moisture, concentrating the pork’s natural flavors.
• Enhance tenderness by breaking down proteins.
• Improve texture, making the meat more succulent after braising.

For the best results, rub a generous amount of salt on all sides of the pork belly and let it sit for at least 30 minutes before cooking. This allows the salt to penetrate the meat, ensuring every bite of Shio Kakuni Pork Belly is flavorful and juicy.

Blanching and Cleaning the Pork

Before braising, blanching the pork belly is essential to remove impurities and excess fat. This step ensures a clean, clear broth without any unwanted greasiness.

How to Blanch Pork Belly for Shio Kakuni Pork Belly:

1. Boil water in a large pot.
2. Add pork belly and let it simmer for 5–7 minutes until the surface turns white.
3. Skim off impurities that rise to the top.
4. Rinse the pork under cold running water to remove any residue.

This process results in a broth that’s light yet packed with umami, which is a defining feature of Shio Kakuni Pork Belly.

Step-by-Step Shio Kakuni Cooking Process

Now that the pork belly is properly prepped, it’s time to start cooking Shio Kakuni Pork Belly. This dish requires slow braising to achieve that melt-in-your-mouth tenderness while allowing the salt-based broth to infuse deep into the meat.

Slow Braising for Maximum Tenderness

The traditional way to cook Shio Kakuni Pork Belly is through slow braising, which gently breaks down the fat and connective tissue. Here’s the step-by-step process:

How to Cook Shio Kakuni Pork Belly on the Stovetop

1. Sear the pork belly – Heat a dry pan over medium-high heat and sear each side of the pork belly until lightly browned. This locks in flavor.
2. Prepare the braising liquid – In a pot, combine sake, mirin, water (or dashi), and salt. Add aromatics like ginger, garlic, and scallions if desired.
3. Simmer the pork belly – Add the seared pork to the pot and bring it to a gentle simmer. Cover and let it cook on low heat for 2–3 hours, flipping the pork occasionally.
4. Skim off impurities – As the pork cooks, remove any foam or oil that rises to the surface to keep the broth clean.
5. Rest the meat – Once tender, let the pork rest in the broth for at least 30 minutes to absorb even more flavor before serving.

Pressure Cooker vs. Stovetop vs. Slow Cooker – Which is Best?

If you’re short on time, alternative cooking methods can help speed up the process:

Each method delivers tender Shio Kakuni Pork Belly, but stovetop simmering provides the best balance of flavor and texture.

How to Serve and Enjoy Shio Kakuni

After hours of slow braising, Shio Kakuni Pork Belly is irresistibly tender and packed with umami. But to truly elevate the dish, it’s important to serve it with the right accompaniments. Here’s how to enjoy it the authentic way.

Best Side Dishes and Pairings

While Shio Kakuni Pork Belly is rich and flavorful on its own, pairing it with the right sides balances the dish and enhances the overall experience. Here are some classic accompaniments:

• Steamed white rice – The mild flavor and fluffy texture of rice complement the rich pork belly.
• Pickled vegetables (tsukemono) – Provides acidity and crunch, cutting through the fattiness of the meat.
• Miso soup – A light, umami-packed soup that harmonizes with the pork belly’s deep flavors.
• Steamed or sautéed greens (bok choy, spinach, or napa cabbage) – Adds a refreshing, slightly bitter contrast.
• Soft-boiled ramen eggs (ajitsuke tamago) – Their marinated yolks pair beautifully with the rich broth.

Traditional Garnishes for Extra Flavor

To take Shio Kakuni Pork Belly to the next level, top it with these traditional Japanese garnishes:

• Karashi (Japanese mustard): Adds a spicy kick that enhances the dish.
• Thinly sliced scallions: Provide a fresh, slightly sharp contrast.
• Grated daikon radish: Absorbs excess oil and refreshes the palate.
• Toasted sesame seeds: Add a nutty aroma and texture.

For an authentic Japanese dining experience, serve Shio Kakuni Pork Belly in a shallow bowl with a small side of mustard and pickles, allowing guests to mix and match flavors according to their taste.

Common Mistakes to Avoid

Making Shio Kakuni Pork Belly might seem straightforward, but a few missteps can affect the final dish’s texture and flavor. To ensure your braised pork turns out tender, flavorful, and perfectly balanced, avoid these common mistakes.

1. Overcooking vs. Undercooking the Pork Belly

• Overcooking the pork belly at too high a heat can cause the meat to become dry and tough rather than melt-in-your-mouth tender.
• Undercooking won’t allow the fat and collagen to break down fully, leaving the pork chewy instead of silky smooth.
• Solution: Always slow simmer on low heat for at least 2–3 hours (or 45–60 minutes in a pressure cooker). The pork should be soft but still hold its shape when lifted with chopsticks.

2. Using Too Much or Too Little Salt

• Since Shio Kakuni Pork Belly relies on salt instead of soy sauce for seasoning, balancing the salt is crucial.
• Too much salt will overpower the dish, while too little will result in bland pork.
• Solution: Start with a moderate amount of salt (about 1 teaspoon per pound of pork), then adjust as needed after braising.

3. Skipping the Blanching Step

• Blanching removes excess fat and impurities, keeping the broth clean and flavorful.
• Skipping this step results in a greasy, cloudy broth.
• Solution: Always blanch the pork belly for 5–7 minutes before braising, and rinse it under cold water.

4. Not Resting the Pork After Cooking

• Cutting into the pork immediately after cooking can cause it to lose moisture.
• Letting the meat rest in its braising liquid allows it to absorb more flavor.
• Solution: Let the Shio Kakuni Pork Belly sit in the broth for at least 30 minutes before serving. For even better results, refrigerate overnight and reheat the next day.

By avoiding these common mistakes, you’ll achieve perfectly tender, flavorful Shio Kakuni Pork Belly every time.

Is Braised Pork Belly Unhealthy?

Many people wonder if Shio Kakuni Pork Belly is unhealthy due to its rich, fatty texture. While pork belly is high in fat, it also contains essential nutrients. The key to enjoying it is moderation and balance.

Nutritional Facts of Shio Kakuni Pork Belly

Here’s a general breakdown of the nutritional content per 3.5-ounce (100g) serving of braised pork belly:

• Pros: Pork belly is rich in collagen, which supports skin and joint health. It also contains essential B vitamins, iron, and zinc.
• Cons: The high fat content, particularly saturated fat, means it should be consumed in moderation.

How to Make a Lighter Version

If you love Shio Kakuni Pork Belly but want a healthier alternative, here are some modifications:

• Trim excess fat before braising to reduce calorie content.
• Use leaner cuts like pork shoulder or pork loin instead of belly.
• Chill and skim off fat – After braising, refrigerate the dish overnight and remove the solidified fat before reheating.
• Increase vegetable pairings – Serve with steamed greens, daikon radish, or pickled vegetables to balance the meal.

While Shio Kakuni Pork Belly is a decadent dish, it can be part of a balanced diet when enjoyed in moderation alongside lighter side dishes.

Storing and Reheating Shio Kakuni

Proper storage and reheating are essential to maintain the texture and flavor of Shio Kakuni Pork Belly. In fact, many people find that this dish tastes even better the next day as the flavors deepen. Here’s how to store and reheat it properly.

Best Ways to Store Leftovers

If you have leftover Shio Kakuni Pork Belly, follow these steps to keep it fresh:

• Refrigeration:
  • Let the pork cool completely in its braising liquid.
  • Transfer it to an airtight container with enough broth to cover the pork.
  • Store in the refrigerator for up to 3–4 days.
• Freezing:
  • For longer storage, place portions in a sealed freezer-safe container or vacuum-sealed bag.
  • Freeze for up to 2 months.
  • Thaw overnight in the refrigerator before reheating.

Keeping the pork submerged in its braising liquid prevents it from drying out and helps it retain its flavor.

How to Reheat Without Losing Flavor

Reheating Shio Kakuni Pork Belly the right way ensures it stays moist and tender:

• Stovetop Method (Best for Texture):
  • Place the pork and braising liquid in a small saucepan.
  • Heat over low to medium heat for 5–10 minutes until warmed through.
  • If the broth has thickened too much, add a little water to loosen it.
• Microwave Method (Quick but Risky):
  • Place pork in a microwave-safe dish and cover with a lid or damp paper towel.
  • Heat in 30-second intervals at medium power, stirring occasionally.
  • Be careful, as microwaving can make the fat turn rubbery.
• Oven Method (For Larger Portions):
  • Preheat oven to 300°F (150°C).
  • Place pork in an oven-safe dish, cover with foil, and bake for 15–20 minutes.

To restore Shio Kakuni Pork Belly to its original richness, reheat it gently and avoid high heat, which can dry out the meat.

FAQ

Shio Kakuni Pork Belly Recipe & Cooking Tips

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• Author: Olivia
• Total Time: 3 hours 15 minutes
• Yield: 4 servings 1x

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Description

Shio Kakuni Pork Belly is a Japanese delicacy featuring tender, slow-braised pork belly in a salt-based broth. This dish highlights the natural umami of pork, enhanced by sake and mirin, resulting in a rich yet delicate flavor. Serve it with rice and pickled vegetables for an authentic experience.

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Ingredients

Scale 1x2x3x

• 2 lbs pork belly (skin-on, thick-cut)
• 1 tbsp sea salt
• 1 cup sake
• 1/2 cup mirin
• 4 cups water or dashi
• 1-inch piece ginger (sliced)
• 2 cloves garlic (crushed)
• 2 scallions (chopped)

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Instructions

1. Rub salt over the pork belly and let it sit for 30 minutes.
2. Blanch the pork in boiling water for 5-7 minutes, then rinse under cold water.
3. Sear the pork belly in a dry pan over medium-high heat until lightly browned.
4. In a pot, combine sake, mirin, water (or dashi), ginger, garlic, and scallions.
5. Add the seared pork belly and bring to a gentle simmer.
6. Cover and cook on low heat for 2-3 hours, flipping occasionally.
7. Skim off impurities from the surface while simmering.
8. Let the pork rest in the broth for at least 30 minutes before serving.
9. Slice and serve with steamed rice, mustard, and pickled vegetables.

Notes

For the best flavor, refrigerate overnight and reheat before serving. This allows the pork to absorb even more umami from the broth.

• Prep Time: 15 minutes
• Cook Time: 3 hours
• Category: Main Course
• Method: Slow Braising
• Cuisine: Japanese

Nutrition

• Serving Size: 1 portion
• Calories: 400
• Sugar: 2g
• Sodium: 900mg
• Fat: 32g
• Saturated Fat: 14g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 0g
• Protein: 25g
• Cholesterol: 80mg

Keywords: shio kakuni, pork belly, Japanese braised pork, umami, slow-cooked pork