Melt-in-Your-Mouth Japanese Braised Pork Belly (Buta no Kakuni)

Melt-in-Your-Mouth Buta no Kakuni: The Ultimate Pressure Cooker Guide

What is Buta no Kakuni?

Buta no Kakuni is a classic Japanese dish featuring pork belly stewed until it reaches a succulent, tender consistency. Think of it as Japanese-style spare ribs—rich, savory, and deeply comforting. Often called “Japanese Braised Pork Belly” internationally, this dish is famous for its thick, square-cut pieces of meat that pair perfectly with a bowl of steamed rice.+1

Beyond being a main dish, Kakuni is incredibly versatile:

Ramen Topping: Use slices to elevate your home-cooked noodles.
Fried Rice: Dice leftovers to add a boost of umami to Takana Chahan or classic fried rice.
Pro-Tip: Double the seasonings in this recipe to create incredible Ajitama (seasoned eggs). By letting the boiled eggs soak in the meat-infused broth, they absorb a depth of flavor that a standard marinade can’t match!

Juicy Butano kakuni recipe (Japanese Braised pork belly )

The Science of Tenderness: Why Use a Pressure Cooker?

Achieving that “melting” texture requires understanding a bit of kitchen science. When meat is heated, it typically toughens around 65°C (149°F). However, once the temperature reaches approximately 80°C (176°F), the collagen begins to gelatinize.

To get that signature softness, the meat needs to simmer at this temperature for about two hours. A pressure cooker is the ultimate tool for this because:

Speed: it reaches the 80°C mark almost instantly.
Moisture: The sealed environment prevents the meat from drying out or being exposed to air, which can cause a fibrous texture.
Efficiency: It achieves in 25 minutes what would normally take hours.

Important Note on Meat Selection: Always choose pork belly for this dish. Using leaner cuts like pork loin will result in dry, hard meat, as those cuts do not have the fat and collagen necessary for long-term simmering.

Ingredients; Japanese Braised Pork Belly (Buta no Kakuni)

Pork Belly: 700g
Soy Sauce: 70g (approximately 10% of the meat weight for a balanced salt concentration)
Sugar: 35g
Aromatics: 1 bundle of the green part of a Japanese white leek (negi) & 10g Ginger
Liquid: 300g Water
Sides: 3 Eggs & 3g Japanese Mustard (Karashi) for serving

Japanese Braised Pork Belly (Buta no Kakuni) Step-by-Step Instructions

Sear for Flavor: Brown the whole pork belly block on all sides in a frying pan. This prevents the meat from losing its shape during pressure cooking and removes excess fat and odors.
Prep the Meat: Cut into 5cm wide quarters. Brown the newly cut sides. Wipe away excess oil from the pan with paper towels, then pour boiling water over the meat in a tray to further remove surface impurities.
Caramelize: In your pot, heat the soy sauce and sugar until the sugar dissolves and reaches a deep, rich caramel color.
Pressure Cook: Add the pork to the pot and simmer for a few minutes. Add the green leek tops, sliced ginger, and water. Secure the lid and pressure cook for 25 minutes.
Prepare the Eggs: Boil cold eggs for 8–12 minutes (depending on your preferred yolk consistency). Cool in ice water and peel.
Simmer & Soak: Once the pressure is released, open the lid, add the peeled eggs, and simmer for 10 minutes.
The Secret Step (Cooling): Transfer everything to a deep container and refrigerate overnight.
- Zero Waste Tip: The fat will solidify at the top. Remove it and save it! This “lard” is packed with flavor and is perfect for making authentic ramen soup.
Serve: Reheat when ready to eat and serve with a dab of Japanese mustard.
- Bonus: Freezing the finished Kakuni actually improves the texture, making it even more melt-in-your-mouth!

Nutrition Facts (Per Recipe); Japanese Braised Pork Belly (Buta no Kakuni)

Calories: 3228 kcal
Protein: 119.0 g
Total Fat: 296.1 g
Total Carbohydrates: 49.9 g
Salt Equivalents: 11.5 g

Discover More

Master Your Tools: Pressure Cooker Recipes: Quick & Easy Japanese Home Cooking
Complete the Meal: Homemade Miso Ramen Soup Recipe: Healthy Japanese Noodle Base — Use your homemade Kakuni and Ajitama to create a restaurant-quality bowl at home!

📖Related Link: Read the Japanese version of this article here! [口の中でとろける「豚の角煮」：圧力鍋で作る究極ガイド]　　

naokoan

Hi, I’m Naoko! I am a licensed Registered Dietitian in Japan, currently working in a hospital setting. My daily mission is to provide nutritious, healing meals to patients, ensuring that every dish supports their health and brings a smile to their face. My recipes are more than just cooking guides—they are built on scientific nutritional balance and clinical experience. Why I provide ingredients in grams (g): You might notice that all my recipes use precise gram measurements. This is because, as a dietitian, I believe that accuracy is the key to true health management. Whether you are tracking calories, managing salt intake, or simply want to recreate the exact flavor of a professional hospital kitchen, these measurements ensure your success and well-being. My Specialty: I specialize in high-pressure cooking and oven recipes that save time without sacrificing nutrition. My goal is to introduce the world to “Real Japanese Home Cooking”—dishes that are simple, budget-friendly, and body-friendly. I’m thrilled to share the wisdom of Japanese nutrition with you. Let’s cook our way to a healthier life!