Slow-Cooker Kakuni Japanese Sweet Soy Braised Pork Belly Tips, FAQ & printable recipe

Tips for success

For the best texture, do not rush the cooking. The low heat is essential for breaking down the collagen without drying out the meat. If your slow cooker runs hot, check the pork at the 7-hour mark.

To intensify the glaze, remove the pork after cooking and simmer the sauce on the stovetop until it thickens.

Then spoon it over the meat before serving. This extra step gives a beautiful shine and concentrated flavor.

Variations

• Spicy Kakuni: Add 1-2 dried red chilies or a teaspoon of gochujang to the braising liquid for a spicy kick. The heat balances the sweetness and adds a new dimension.
• Citrus Twist: Add a strip of orange or yuzu zest to the slow cooker during the last hour of cooking. The citrus brightens the rich flavors and adds a fresh aroma.
• Vegetable Add-ins: Add daikon radish, carrots, or hard-boiled eggs to the slow cooker during the last hour. They absorb the savory glaze and become tender and flavorful.
• Gluten-Free Option: Use tamari or coconut aminos instead of soy sauce, and ensure your mirin is gluten-free. Serve with rice and gluten-free condiments.

Storage and make-ahead

Fridge

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently before serving.

Freezer

Freeze cooked kakuni in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Reheat

Reheat in a saucepan over low heat, adding a splash of water or dashi if needed. Alternatively, microwave in 30-second bursts until hot.

Store leftover kakuni in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight.

Reheat gently in a saucepan or microwave, adding a splash of water if the sauce has thickened too much.

This dish can be made up to 2 days ahead. Prepare as directed, cool, and refrigerate.

Reheat gently on the stovetop or in the microwave. The pork tastes even better the next day as the flavors meld.

Serving ideas

Serve kakuni over steamed rice to soak up the rich sauce. Blanched baby bok choy adds a fresh, crisp contrast.

A small dab of karashi mustard provides a subtle heat that cuts through the richness of the pork.

For a complete meal, add a simple cucumber salad or pickled vegetables on the side. The dish is also delicious with ramen noodles instead of rice, or as a filling for bao buns.

Frequently asked questions

Recipe card

Slow-Cooker Kakuni Japanese Sweet Soy Braised Pork Belly

Prep 15 minCook 7 h 30 minTotal 7 h 45 minServes 6

Ingredients

• 3 lb pork belly, cut into 2-inch cubes
• 1 cup dashi stock
• 1/2 cup soy sauce
• 1/2 cup mirin
• 1/2 cup sake
• 1/3 cup brown sugar
• 1 piece fresh ginger root, sliced
• Steamed rice, for serving
• Blanched baby bok choy, for serving
• Karashi mustard, for serving

Instructions

1. Place the cubed pork belly in the slow cooker in a single layer if possible. Add the dashi stock, soy sauce, mirin, sake, brown sugar, and sliced ginger. Stir gently to combine and coat the pork evenly.
2. Cover the slow cooker with the lid and set it to LOW. Cook for 7.5 hours, or until the pork belly is fork-tender and the sauce has reduced to a glossy glaze. Let it rest for 3 minutes before slicing.
3. After 7.5 hours, test a piece of pork belly with a fork. It should pull apart easily and be very tender. If not, continue cooking for another 30 minutes and check again. Let it rest for 3 minutes before slicing.
4. Turn off the slow cooker and let the pork rest in the warm sauce for at least 3 minutes before serving. This allows the juices to redistribute and the meat to firm up slightly.
5. Bring a pot of water to a boil. Add the baby bok choy and cook for 1 to 2 minutes, until bright green and crisp-tender. Drain and set aside.
6. Spoon steamed rice into bowls. Top with the braised pork belly cubes, a few pieces of blanched bok choy, and a small dab of karashi mustard on the side. Spoon a little of the braising glaze over the top.

Contains: soy, gluten, sulfites, mustard

Estimated nutrition per serving

Calories

780

Protein

28 g

Carbohydrates

22 g

Fat

62 g

Automatic estimate from the ingredient list, not laboratory-verified.