What is Japanese sake braised pork belly?

Japanese sake braised pork belly, also known as Shio Kakuni Pork Belly , is a slow-cooked dish where pork belly is braised in a sake-based broth instead of the traditional soy sauce mixture. This method highlights the natural umami of the pork, resulting in a rich but delicately flavored dish.

Should you salt pork belly before cooking?

Yes! Salting pork belly before cooking enhances its natural flavors and improves tenderness. In Shio Kakuni Pork Belly , salt is the primary seasoning, so it's important to season the pork in advance and allow it to absorb into the meat.

Is braised pork belly unhealthy?

Shio Kakuni Pork Belly is high in fat, but it also provides protein, collagen, and essential nutrients. To enjoy it in a healthier way: Trim excess fat before braising. Chill and skim off solidified fat before reheating. Pair with light side dishes like steamed vegetables or pickles to balance the meal. With the right portion size and accompaniments, Shio Kakuni Pork Belly can be part of a balanced diet.

Shio Kakuni Pork Belly – 3 Simple Ways To Make It Perfect

Name: Shio Kakuni Pork Belly Recipe & Cooking Tips
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Japanese
Ingredients: 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)

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.

Ingredients

Scale

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)

Instructions

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