Japanese Braised Pork Belly (Kakuni)

Step 1

Pat the pork belly dry with paper towels, then cut it crosswise into 2-inch-thick pieces so each piece is a rectangular block.

Step 2

Place a large pot or Dutch oven on the stove and set the heat to medium-high until the bottom is hot enough that a water droplet sizzles immediately when flicked onto it.

Step 3

Place the pork pieces skin-side down in the pot (no oil needed — the pork will release its own fat) and let them sit without moving until the skin and outer surface turn golden brown, about 5 minutes.

Step 4

Flip each pork piece over with tongs so the meat-side faces down, then cook another 3 minutes until that side also turns golden brown.

Step 5

Pour the soy sauce, mirin, sugar, and water into the pot, being careful as the liquid will steam. The liquid should come up to just cover the pork pieces.

Step 6

Scatter the sliced ginger over and around the pork pieces, then reduce the heat to medium-low so the liquid barely simmers — you should see only occasional small bubbles breaking the surface.

Step 7

Cover the pot with a lid (or aluminum foil if you don't have a lid) and let it braise undisturbed for 30 minutes until the pork is fork-tender and easily pierced.

Step 8

Remove the lid carefully (watch out for the escaping steam), then use a slotted spoon to transfer the pork pieces to a serving plate or individual bowls.

Step 9

Spoon the braising liquid and ginger slices over the pork, leaving most of the fat behind in the pot. Serve warm.