Kakuni is a popular Japanese dish known for its tender, juicy pork belly that’s slowly cooked in a savory-sweet sauce. The rich taste comes from a mix of soy sauce, sugar, sake, and other seasonings that soak into the pork, making it both comforting and satisfying. Kakuni is simple and features pork cooked in square or rectangular pieces, giving it a unique look.

The name “Kakuni” translates to “square simmered,” referring to the pork belly cut into squares and braised until it becomes succulent and rich. The traditional preparation involves simmering the pork in the sauce mixture, allowing the flavors to deeply infuse the meat. This long, slow cooking process breaks down the collagen in the pork, giving it a melt-in-your-mouth texture.

What is Buta no Kakuni?

Buta no Kakuni is essentially the same as Kakuni, but with a focus on pork. The name means “simmered square pork” in Japanese. The pork belly is first seared to develop a rich flavor and then simmered in the sauce mixture, allowing the fat to render out and the meat to absorb the flavors deeply. The result is a dish with a perfect balance of savory, sweet, and umami tastes. 

The main difference between Buta no Kakuni and other forms of Kakuni is that Buta no Kakuni always uses pork. While Kakuni can be made with different meats or seasoning variations, Buta no Kakuni sticks to pork belly and traditional flavors. Each version might taste a bit different, but Buta no Kakuni is the classic version that showcases the original recipe.