Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Brown 2 pounds of boneless pork belly on all sides in a large skillet over medium-high heat for about 5-7 minutes, then drain any excess fat and cut the pork into 2-inch cubes.

2. 2

   Combine 1 cup sake, 1 cup soy sauce, 1/2 cup mirin, 1 inch of sliced fresh ginger, 4 smashed cloves of garlic, 2 whole star anise pods, and 2 cups dashi or water in a slow cooker or a heavy pot.

3. 3

   Add the browned 2-inch pork belly cubes to the slow cooker, ensuring the liquid mostly covers the pork.

4. 4

   Cook the pork belly on low for 3 to 4 hours, or until fork-tender, maintaining a gentle simmer if using a stovetop pot.

5. 5

   Add 1 large daikon radish, peeled and cut into 1-inch thick rounds, to the slow cooker and continue to cook for an additional 45 minutes to 1 hour, until the daikon is tender.

6. 6

   In a small bowl, whisk together 2 tablespoons of white miso paste with 1 tablespoon of sugar and 2 tablespoons of the hot braising liquid until smooth, then stir this mixture into the slow cooker for the last 15 minutes of cooking.

7. 7

   Serve the slow-braised pork belly and daikon radish immediately with a generous amount of the rich sauce, garnished with 2 sliced green onions.