Slow Cooker Pork Belly Kakuni

• •1.8 lbs Pork Belly
• •Enough to cover Water
• •1 cup Sake (for blanching)
• •1 inch piece, sliced Fresh Ginger (for blanching)
• •2 stalks, roughly chopped Green Onions (for blanching)
• •1 cup Soy Sauce
• •1 cup Mirin
• •1 cup Sake (for braising)
• •3 tbsp Granulated Sugar
• •1 cup Water or Dashi Stock
• •2 inch piece, sliced Fresh Ginger (for braising)
• •2 stalks, white parts for braising, green parts for garnish Green Onions (for braising & garnish)
• •1 Star Anise (optional)
• •2 Dried Shiitake Mushrooms (rehydrated, optional)
• •For serving Steamed White Rice
• •For serving Blanched Bok Choy or Spinach
• •For serving Karashi (Japanese mustard, optional)

Instructions

1. 1

   Cut the pork belly into large, approximately 1.5 to 2-inch cubes. If the skin is on, leave it on for traditional texture.

2. 2

   Place the pork belly cubes in a large pot. Cover with cold water. Add 1/4 cup sake, the 1-inch sliced ginger, and the roughly chopped green onions for blanching. Bring to a rolling boil over high heat, then reduce heat to medium-low and simmer for 10-15 minutes, skimming off any foam or impurities that rise to the surface. This step is crucial for a clean-tasting dish.

3. 3

   Drain the blanched pork belly, rinse thoroughly under cold water to remove any remaining impurities, and pat dry with paper towels. This also helps to firm up the meat.

4. 4

   In a large skillet or Dutch oven (if it can go on the stovetop), heat a small amount of oil over medium-high heat. Sear the pork belly pieces on all sides until golden brown. This step adds depth of flavor and helps to render some fat. Drain off any excess rendered fat.

5. 5

   Transfer the seared pork belly to your slow cooker insert. Add the soy sauce, mirin, 1/4 cup sake, granulated sugar, the 2-inch sliced ginger, and the white parts of the green onions. Pour in 1 cup of water or dashi stock. Ensure the pork is mostly submerged; add a little more water/dashi if needed.

6. 6

   If using, add the star anise and rehydrated shiitake mushrooms to the slow cooker.

7. 7

   Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the pork belly is incredibly tender and can be easily pierced with a chopstick or fork.

8. 8

   Carefully remove the tender pork belly from the slow cooker and set aside. Skim any excess fat from the surface of the braising liquid. For a thicker, more concentrated sauce, transfer the liquid to a saucepan and simmer over medium-high heat for 10-15 minutes, reducing it to your desired consistency. (This step is optional but recommended for a richer sauce).

9. 9

   Return the pork belly to the reduced sauce (or serve directly from the slow cooker if not reducing the sauce). Serve hot with steamed white rice, blanched bok choy or spinach, and garnish generously with the green parts of the green onions, finely sliced. A dollop of karashi (Japanese mustard) on the side is a traditional accompaniment that cuts through the richness.

Chef's Tips

• 💡Don't skip the blanching step; it's essential for removing impurities and achieving a clean, pure flavor.
• 💡Searing the pork belly before slow cooking adds a crucial layer of flavor and helps create a beautiful exterior.
• 💡Adjust the sweetness to your preference. You can add a little more sugar during the last hour of cooking if you like it sweeter.
• 💡Kakuni tastes even better the next day! Prepare it in advance and gently reheat for enhanced flavors.
• 💡For an extra glossy finish, brush the pork belly with a little of the reduced sauce just before serving.