You Can Cut it with Chopsticks: Tender Pork Chunks Using a Pressure Cooker
Cooked twice in a pressure cooker: this is the secret behind the tenderness. The hint of miso also does its job nicely. The delicious oil will squirt out in your mouth, and you won't be able to get enough.
Cut the pork belly meat into 2 cubes (yields 16 cubes). Line the meat in a frying pan, turn on the heat, and cook it until just the edges of the meat turn golden brown.
Add the meat from step 1, the broth, ginger, and Japanese leeks to the pressure cooker, and turn on the heat. After bringing it to a boil and it has started to pressurize, reduce to a low heat, and stew for 25 minutes.
After the pressure has dissipated, turn the heat on again. Once it has come to a boil and has started to pressurize, reduce to low heat, and stew for 25 minutes.
After the pressure has dissipated, add boiled eggs, and stew for 10 minutes over medium heat without covering with a lid.
Arrange on plates, and top with white leeks.
Story Behind this Recipe
This dish is often requested no matter how many times I make it. This turns out really tender, so it is easy for elderly people to eat as well; when I have lots of people coming over, I make this in an iron pot. The meat is of course delicious, but the eggs that absorb the broth is superb.
The excess grease is cooked out by thoroughly cooking the meat. This will produce surprisingly tender stewed meat chunks by pressure cooking it twice. When opening the lid, please make sure that the pressure has dissipated. The traits of each pressure cooker is different, so please be careful.