Kitchen notes · a little help before you start
Shio Kakuni
Shio Kakuni is made with pork belly, scallions, and ginger.
- Prep
- 10 min
- Cook
- 120 min
- Total
- 130 min
- Original yield
- Serves 6
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Pork
- Cuisine
- Japanese · Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Check when to cover
Follow the covered and uncovered stages in their stated order.
2. Match the cuts in the method
Use the chopping, slicing or cutting preparation specified.
3. Keep the simmering stage
Follow the simmering heat, timing and finish checks that are given.
Get to know the ingredients
pork belly
In the method: Bring a large pot of water to a boil and add the pork belly.
scallions (cut into 4-inch lengths)
In the method: Cut the pork belly into 2-inch cubes and return them to the pot, along with the scallions, ginger, garlic, niboshi, water, sake, sugar, soy sauce, and salt.
fresh ginger (~1 1/2-inch length, sliced into coins)
In the method: Cut the pork belly into 2-inch cubes and return them to the pot, along with the scallions, ginger, garlic, niboshi, water, sake, sugar, soy sauce, and salt.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1400 grams pork bellyIngredient note
Source: 140 grams scallions (cut into 4-inch lengths)Ingredient note
Source: 100 grams fresh ginger (~1 1/2-inch length, sliced into coins)Ingredient note
Source: 24 grams garlic (~4 large cloves)Ingredient note
Source: 10 grams niboshi (~33 dried baby anchovies)Ingredient note
Source: 3 cups waterIngredient note
Source: 3/4 cups sakeIngredient note
Source: 3 tablespoons evaporated cane sugarIngredient note
Source: 2 tablespoons soy sauceIngredient note
Source: 2 teaspoons salt
How to make it
0 of 5 steps completeMake room for Shio Kakuni
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Simmer until the Kakuni can be cut in half with a fork (about 1 1/2 hours).
A little more help as you go
Prepare for the next step
Have the next addition ready when the mixture reaches the boil described.
A few questions you might have
What should I prepare first?
Set out the pot. Start with this step: Bring a large pot of water to a boil and add the pork belly.
Which preparation step should I plan for?
Follow the covered and uncovered stages in their stated order.
What happens at the end?
Simmer until the Kakuni can be cut in half with a fork (about 1 1/2 hours).
Is there another preparation step to plan for?
Have the next addition ready when the mixture reaches the boil described.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: norecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
