Bring plenty of water to a boil in a pressure cooker. Add the pork belly cut into 2 x 3 cm pieces and parboil for 10 minutes, to remove excess fat and odor. Drain, and rinse under water.
Rinse the pressure cooker and bring the A. ingredients to a boil. Add the parboiled pork belly and the daikon radish pieces, then add the leek. Lock on the lid, bring up to pressure, and cook under pressure for 20 minutes.
Leave to cool down naturally. Scoop off the fat floating on the surface (If you let it cool down completely and remove the solidified fat, the result will be really good).
Add the boiled eggs and simmer uncovered for about 20 minutes over low heat. Ladle the cooking sauce over everything occasionally. Keep simmering until the sauce has reduced by about half, and it's done.
Story Behind this Recipe
Simmered pork belly made easily in a pressure cooker.
By adding a little vinegar, the pork will become tender and the cloying quality of the fat will be lessened. Cook under pressure to start to make the meat and vegetables tender quickly, then finish by simmering uncovered, for a concentrated rich flavor. You can also simmer it with carrots or potatoes.