Buta no Kakuni (Japanese Braised Pork Belly)
Thick squares of pork belly and daikon braised in master stock and dashi until melt in the mouth and lightly sticky.
Made with Chinese master stock and Dashi stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr 30
- LevelMedium
- Costabout £3.29 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Prepare your ready made Chinese master stock and dashi stock (see the base recipes). Put the pork belly in a pan, cover with cold water, boil for 30 minutes and drain. Cut it into 4 cm squares.
30 min - 2
Heat the sunflower oil in a heavy pan and brown the pork squares on all sides for 6 to 8 minutes. Pour off any excess fat.
7 min - 3
Add the master stock, dashi, sherry and 150 ml water. Bring to a simmer, cover and cook very gently for 1 hour 15 minutes.
75 min - 4
Add the daikon, cover again and simmer for 30 minutes more, until both the pork and daikon are very tender.
30 min - 5
Uncover and boil for 5 to 8 minutes until the liquid becomes a thick, glossy glaze. Stir in the tamari.
7 min - 6
Cook the rice following the packet. Serve the pork and daikon over rice, spooning over the sauce and scattering with spring onion.
Tips
- Preboiling the pork belly removes excess fat and gives a cleaner, lighter taste.
- Add the daikon later so it holds its shape and does not turn to mush.
- Chill the cooked pork overnight and lift off the solid fat before reheating for a lighter dish.
Storing and freezing
Keep in the fridge for up to 3 days and reheat gently until steaming hot all the way through. Freeze the pork without the daikon for up to 2 months.
Questions
Can I use ready made dashi?
Yes. Use a gluten free dashi powder dissolved in 300 ml of hot water, and check the label as some contain soy sauce or wheat.
What goes well with kakuni?
Steamed rice and a green vegetable such as blanched pak choi or spinach. A little mustard on the side is traditional, but check it is gluten free.
Is this dish dairy free?
Yes. It is also gluten free, egg free and nut free, as long as your tamari, sherry and dashi are labelled suitable.
More made with chinese master stock
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.