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Pressure Cooked Meltingly Tender Simmered Pork Belly (Buta no Kakuni)

Pressure Cooked Meltingly Tender Simmered Pork Belly (Buta no Kakuni)

You can make meltingly tender simmered pork belly easily in a pressure cooker.
The photo is a bit iffy...but I'm very confident in this recipe.

Ingredients

Pork belly (block)
500 g
Japanese leek (the green tops)
1 stalk
Ginger (thinly sliced)
3 slices
●Soy sauce
2 tablespoons
●Sake
1 tablespoon
○Water
100 ml
○Sake
50 ml
○Mirin
50 ml
○Sugar
4 tablespoons
○Soy sauce
4 tablespoons
○Ginger
1 knob
○Crushed garlic
1 clove
Vegetable oil
1 tablespoon

Steps

1. Put the pork belly, sliced ginger, and the green parts of a leek in a pressure cooker, plus water to cover the meat. Lock the lid on.
2. Bring to pressure over high heat, then set the heat to low and cook under pressure for 10 minutes. (Adjust the cooking time depending on your cooker.)
3. Leave to cool down and release the pressure naturally, and remove the lid. Drain the pork in a colander or sieve. Cut the pork belly into easy to eat pieces.
4. Put the cut up pork in a bowl, mix with the ● ingredients and leave for 10 minutes.
5. Cook the pork pieces in a pan with oil over medium heat. Be sure not to let the pork burn!
6. Put the meat back in the pressure cooker with the ○ ingredients and lock the lid on again. Bring up to pressure over high heat, then set the heat to low and cook under pressure for 10 minutes.
7. Leave to cool down and release the pressure. Remove the lid and simmer over low heat while keeping an eye on it, until the liquid in the cooker has reduced by half. Done!

Story Behind this Recipe

A friend gave me a pressure cooker, so I tried making simmered pork belly with it, something I was never good at before. My husband used to make it for me before, but I got a bit competitive, and looked at lots of cookbooks to come up with my own adaptation...and this is the result.