Kakuni Bossam (braised pork belly)

duration135 mins


  • 1/4 cup grapeseed oil
  • 1 kg boneless pork belly with skin on
  • 400 ml Japanese cooking sake , (from specialty food shops and Asian grocers)
  • 1 cup soy sauce
  • 100 ml mirin
  • 70 g brown sugar
  • 2 tbsps oroshi ginger ,Japanese ginger paste,
  • 6 eggs
  • Hot mustard paste
  • Sliced cucumber pickled
  • Red coral lettuce , leaves separated
  • Kimchi
  • Roasted sesame seeds
  • Togarashi seasoning


  1. Place oil in a large heavy-based saucepan over high heat. Sear pork, turning, for 5-6 minutes until all sides are lightly golden and skin is slightly blistered.
  2. Combine sake, soy, mirin, sugar, ginger and 4 cups (1L) water in a large jug. Pour over pork belly and bring to a simmer. Skim off any impurities that rise to the surface. Reduce heat to low, cover with a lid and simmer for 1 hour 15 minutes-1 hour 30 minutes, until pork is tender, but not falling apart. Remove from heat and cool to room temperature. Chill overnight to allow flavours to develop.
  3. Meanwhile, bring a small saucepan of water to the boil. Add eggs and cook for 6 1/2 minutes. Drain and refresh in iced water. Peel eggs and place in cooking liquid with the pork to marinate overnight.
  4. The following day, remove eggs and set aside. Place pan over medium heat and bring to a gentle simmer. Simmer for 20-25 minutes until pork is warmed through. Remove pork from braising liquid and thinly slice. Place on a serving platter and pour over braising liquid. Top with halved eggs. To eat, place a slice of pork on a lettuce leaf and top with desired condiments and egg, and roll up to eat.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.