Amazing Yuzu Aroma! Stewed Pork Chunks with Yuzu Tea

Amazing Yuzu Aroma! Stewed Pork Chunks with Yuzu Tea

You can make this easily in a pressure cooker. A appetizing yuzu fragrance will waft out when you open the lid.


Block of pork belly
500-800 g
1 thumb
Green onions or scallions
80 ml
80 ml
Soy sauce
80 ml
Yuzu tea (or yuzu jam)
2-3 tablespoons
Water (please adjust it depending on the taste)
200 ml


1. Cut the pork belly into pieces, and brown both sides in a frying pan.
2. Put the green onions, ginger, and the Step 1 pork belly into a pressure cooker, and turn on the heat. When the pressure gauge rises and starts to make a whistling sound, wait for 1 minute and turn it off.
3. Rinse off the excess fat from the pork belly, and return to the pressure cooker. It looks like this after overnight.
4. Add the sake, mirin, soy sauce, yuzu tea, and water, and cook in the pressure cooker again.
5. When you hear the whistling sound, wait for 1-3 minutes, and turn off the heat.
6. Transfer the pork belly and the sauce into a normal pot, and simmer for about 30 minutes.
7. 200 ml of water includes the water to add after cooking in the pressure cooker.

Story Behind this Recipe

I found leftover yuzu tea in the fridge, so I used it instead of sugar.
Even non-Japanese people who were not used to Japanese cooking liked it.