This is a set-it-and-forget-it recipe for tender, juicy Japanese pork belly (kakuni) — made effortlessly in your rice cooker!
You don’t need a pressure cooker to achieve that “melt-in-your-mouth” texture. Just sear the pork, combine the ingredients, and let the rice cooker do the work.
The result: rich, flavorful pork with a sweet soy glaze that pairs perfectly with white rice. You can even turn it into a Kakuni Don (braised pork bowl) for a full meal!
5 minutes
+ rice cooker cooking time
Rinaty
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 15 oz pork belly block
- 1/2 oz fresh ginger, sliced
- 3 eggs
- Green part of a Japanese long/green onion
- A1 3/4 cup water
- A7 tbsp. sake
- A5 tbsp. soy sauce
- A3 tbsp. sugar
INSTRUCTIONS
- 1
Cut the pork: Slice the pork belly into 1 inch-thick (2~2.5 cm) pieces.
- 2
Sear: Heat a frying pan over medium heat (no oil needed) and sear the pork belly on both sides until golden brown.
- 3
Simmer in the rice cooker: Add the seared pork (and all the rendered fat) to the rice cooker. Add ginger, green onion (if using), and the A seasonings (water, sake, soy sauce, and sugar). Start a regular cook cycle (about 50 minutes).
- 4
Boil the eggs: While the pork cooks, make boiled eggs and peel them.
- 5
Second cook: When the first cycle ends, remove the ginger and green onion. Add the boiled eggs, and run a quick cook or short cycle again (about 40 minutes).
- 6
Serve: Spoon the sauce over the pork and eggs. Serve hot with steamed rice!
RecipeID
484
Tips & Notes
・Some rice cookers may not automatically stop after the cooking cycle; manually end the cooking according to the time shown above.
・Don’t discard the pork fat after searing — it adds flavor to the sauce.
・The sauce thickens slightly after cooling; reheat gently before serving.
・Great for meal prep — store in the refrigerator for 3–4 days.
Serving Ideas
・Serve over steamed rice with chopped scallions → Kakuni Don
・Pair with shredded cabbage and mustard for a classic izakaya-style dish
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."