Slow-Cooker Kakuni Japanese Sweet Soy Braised Pork Belly

Japanese kakuni is the ultimate comfort food: cubes of pork belly braised until they are so tender they melt on your tongue.

This slow-cooker version lets the meat simmer gently in a sweet-savory glaze of dashi, soy, mirin, and ginger, turning it into glossy, amber jewels that are perfect over steamed rice.

Kakuni is a classic Japanese braised pork belly dish, known for its deep umami flavor and impossibly tender texture. Traditionally simmered for hours on the stovetop, this slow-cooker adaptation makes it even easier.

Just layer the pork and seasonings in the Crockpot, set it to low, and let time work its magic. The result is a rich, lacquered dish that feels special enough for a dinner party yet simple enough for a weeknight.

Ingredients

Why this recipe works

The slow cooker provides a gentle, even heat that breaks down the collagen in pork belly over several hours, transforming tough meat into tender, melt-in-your-mouth cubes.

This low-and-slow method allows the fat to render slowly, infusing the meat with flavor while keeping it moist.

The combination of dashi, soy sauce, mirin, and sake creates a balanced glaze that is both savory and sweet. As the liquid reduces, it clings to the pork, forming a glossy coating that is beautifully caramelized and deeply satisfying.

Notes and substitutions

Choose pork belly with good marbling for the most succulent results. Cutting it into 2-inch cubes ensures even cooking and a satisfying bite. If you can find it, ask your butcher to cut it for you.

Dashi stock is traditional, but you can substitute with a mix of water and dashi granules.

Mirin adds sweetness and shine; if you don't have it, a dry sherry with a little sugar works well. Sake can be replaced with dry white wine.

• dashi stock: Use 1 cup water plus 1 teaspoon dashi granules, or substitute with chicken stock for a different flavor.
• mirin: Mix 1/2 cup dry sherry or white wine with 1 tablespoon sugar as a substitute.
• sake: Dry sherry or white wine can replace sake in equal amounts.
• karashi mustard: Use Dijon mustard mixed with a pinch of wasabi powder for a similar kick.

Equipment

• Slow cooker (Crockpot)
• Cutting board
• Chef's knife
• Measuring cups
• Measuring spoons
• Tongs
• Small bowl for serving