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You Can Cut it with Chopsticks: Tender Pork Chunks Using a Pressure Cooker

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.

Ingredients: 8 servings

Pork belly meat (block)
800 g
Fresh ginger (thinly sliced)
50 g
Japanese leek (the green part)
1
Boiled eggs
8
For the sauce
Water
300 ml
Cooking sake
100 ml
Soft light brown sugar
40 g
Mirin
50 ml
Soy sauce
50 ml
Miso
1 tablespoon
White leeks (for garnish)
1

Steps

1. 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.
2. 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.
3. 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.
4. After the pressure has dissipated, add boiled eggs, and stew for 10 minutes over medium heat without covering with a lid.
5. 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.