 Kakuni | |
| Place of origin | Japan |
|---|---|
| Region or state | Kyushu |
| Associatedcuisine | Japanese cuisine |
| Main ingredients | Pork |
| Ingredients generally used | Dashi,soy sauce,mirin,sugar,sake |
| Similar dishes | Rafute,Dongpo pork |
Kakuni (角煮) is a Japanesebraisedpork belly dish which literally means "square simmered".[1] It is made by braising fatty pieces of pork insoy sauce,mirin, andsugar.
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Kakuni is a popular regional cuisine (meibutsu) ofKyushu, particularlyNagasaki. This particular dish most likely originated from the famousChinese dishDongpo Pork, making it a form ofJapanese Chinese cuisine, although the gravy is less heavy than the original dish.[2] During theMing Dynasty andSong Dynasty, the main Sino-Japanese trading route existed betweenHangzhou andKyūshū. Many Chinese lived in major port cities in Kyushu, such as Nagasaki; likewise many Japanese lived inHangzhou. Therefore, pork was popularized in major Kyushu cities.[citation needed]
Kakuni is made of thick cubes ofpork belly simmered indashi,soy sauce,mirin, sugar, andsake.[2] By cooking it for a long time over a low temperature thecollagen breaks-down into gelatin keeping the meat moist while becoming extremely tender allowing it to be consumed with chopsticks easily. The dish is often served withscallions,daikon andkarashi.[2]
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