Addictive Japanese Braised Pork Belly (Kakuni)

Steps

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1. 1
   Heat a frying pan over medium heat, add 1 tsp of cooking oil, and preheat the pan thoroughly.
   ▶ ≈0:11
2. 2
   Place the 250g pork belly block in the hot pan and sear until the surface is browned.
   ▶ ≈0:18
3. 3
   Transfer the seared pork to a pot, cover with enough water to submerge it, bring to a boil, then reduce to low heat and skim off the scum. Simmer for 10 minutes to remove any odor, then remove and let cool.
   ▶ ≈0:37
4. 4
   Prepare the ingredients: slice the onion, snap the green part of the scallion in half, julienne the white part, cut the potato into bite-sized pieces, and slice the ginger.
   ▶ ≈1:18
5. 5
   Cut the cooled pork belly into 5 cm wide pieces.
   ▶ ≈2:43
6. 6
   Make the sauce: combine 2 tbsp soy sauce, 1.5 tbsp sake, 1.5 tbsp sugar, and 0.5 tsp rice vinegar, and mix well.
   ▶ ≈3:00
7. 7
   Place the pork, potato, onion, scallion green, ginger, and boiled egg into a slow cooker (or pot). Pour in the prepared sauce and 130 ml water, then flatten the ingredients evenly.
   ▶ ≈3:31
8. 8
   Simmer on high heat for 6 hours in a slow cooker, or on low heat for 2 hours in a pot, until the pork is tender.
   ▶ ≈4:12
9. 9
   Serve the kakuni in a bowl, drizzle with Japanese mustard or regular mustard, and garnish with the julienned green onion.
   ▶ ≈4:31