Loosely inspired by the flavors of Japanese Kakuni, this supple, sticky-sweet and salty braised pork belly comes together in just one pot.
For sweet and sticky glazed pork belly, start with caramel.
Melting dark brown sugar with a splash of water creates the thick, bittersweet foundation of a braising liquid that reduces to syrupy perfection while the pork belly becomes shreddably tender and moist. There’s no need for an initial sear on the meat either; that sauce packs more than enough umami flavor. Soy sauce, earthy-sweet sake, and a trio of aromatics—ginger, chile peppers, and garlic—add balance with just the right amount of heat.
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