This is a super easy rafute (Okinawan simmered pork belly) with just about 30 minutes of cooking for each parboiling and simmering process. It was still super soft and juicy though - the moment I put it in my mouth, I found myself murmuring, "Wow".
In a pressure cooker, add the meat and water enough to cover the meat (not listed in ingredients). Bring to a boil over high heat. Skim off the scum and close the lid tightly.
Cook over high pressure for 15 minutes, turn off the heat and let cool naturally until the pressure drops.
Once the lid can be taken off, remove the meat and rinse with running water. Save the pork broth as a soup that can be used when seasoning or for other dishes.
Cut the pork into large bite-sized pieces. Add the dashi soup, awamori, sugar, and pork into the cooker and bring to a boil. Once boiled, add the soy sauce and close the lid tightly.
Cook over high pressure for 15 minutes, turn off the heat, and wait until the pressure drops. You can just eat as is, or take out only the portions to be eaten and simmer with pork broth in a small saucepan. It's done.
Story Behind this Recipe
I learned this recipe from a friend of mine in Okinawa. But the only problem was that it didn't suit well with my everyday chores. I decided to use the pressure cooker instead of "long hours of simmering", and sure enough, it worked!
You can probably do 1 or 2 more times of the boiling and draining process as needed. The meat will have a nicer look if you have it cut rather large. The ratio of sugar and soy sauce is basically 1 : 1 . Please adjust it to your taste. I prefer to make it sweeter. It's good to add some miso too.