Kakuni

Kakuni (角煮) is a Japanese braised pork belly dish which literally means "square simmered".^[1] It is made by braising fatty pieces of pork in soy sauce, mirin, and brown sugar. The Okinawan regional variation is called rafute .

Kakuni is a popular regional cuisine (meibutsu ) of Kyushu, particularly Nagasaki. This particular dish most likely originated from the famous Chinese dish Dongpo Pork, making it a form of Japanese Chinese cuisine, although the gravy is less heavy than the original dish.^[2] During the Ming Dynasty and Song Dynasty, the main Sino-Japanese trading route existed between Hangzhou and Kyūshū. Many Chinese lived in major port cities in Kyushu, such as Nagasaki; likewise many Japanese lived in Hangzhou. Therefore, pork was popularized in major Kyushu cities.^{[citation needed ]}

Kakuni is made of thick cubes of pork belly simmered in dashi, soy sauce, mirin, sugar, and sake.^[2] By cooking it for a long time over a low temperature the collagen 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 with scallions, daikon and karashi.^[2]

• In ramen
  In ramen
• Kakuni bowl from Sukiya
  Kakuni bowl from Sukiya
• Kakuni burger
  Kakuni burger

• Dongpo rou – Chinese fried braised pork dish
• List of pork dishes
• icon Food portal

• Japanese Chinese cuisine
• Japanese pork dishes
• Pork stubs
• Japanese cuisine stubs

• Articles with short description
• Short description matches Wikidata
• Use dmy dates from November 2019
• Articles containing Japanese-language text
• All articles with unsourced statements
• Articles with unsourced statements from February 2017
• Commons category link is on Wikidata
• All stub articles