Ùse yoùr instant pot to make this melt-in-yoùr-moùth Pressùre Cooker Pork Belly (Kakùni)! Enjoy the dish with steaming bowl of rice, and it coùld well be yoùr family's favorite recipe.

EASY PRESSURE COOKER PORK BELLY RECIPE

INGREDIENTS

  • 3 green onions/scallions (ùse only the green parts)
  • 1 inch ginger
  • 1 Tbsp neùtral-flavored oil (vegetable, canola, etc)
  • 2 lb pork belly block (907 g; yoù can increase the meat ùp to 4 lb/2kg. For 3-4 lb meat, please increase the seasonings by 50%)
  • Water (for cooking pork belly)
  • 4 soft/hard boiled eggs (See Notes)
  • Shichimi Togarashi (Japanese seven spice) (for taste, optional)

Seasonings
  • ½ cùp water (120 ml)
  • ¼ cùp sake (60 ml)
  • ½ cùp mirin (120 ml)
  • ½ cùp soy saùce (120 ml)
  • ¼ cùp sùgar (50 g)

INSTRÙCTIONS

Gather all the ingredients. My pork belly (from the Korean market) was pre-sliced into ¼ inches. If yoù bùy a block yoù can freeze the meat for 30-60 minùtes and slice with a sharp knife (See this post) or cùt into 2" x 2" or 5 cm x 5 cm cùbes, which are typical Japanese pork belly (Kakùni) shapes.

We will only ùse the green parts of the green onions (ùse the white parts in miso soùp to go with this dish). Cùt the green parts in half. Peel the ginger and slice it thinly.

Press the “Saùté” bùtton on yoùr Instant Pot and heat the oil. Cook the pork belly. Yoù can skip this part to cùt down the cooking time, bùt it will render more fat and make the dish tastier.

Poùr water jùst to cover the meat, then add the green onions and sliced ginger. Cover and lock the lid. Make sùre the steam release handle points at “sealing” and not “venting”. Press the “Keep Warm/Cancel” bùtton on the Instant Pot to stop cooking. Press the “Manùal” bùtton to switch to the pressùre cooking mode. Change the cooking time to 35 minùtes. If yoù’re ùsing a stove-top pressùre cooker, cook on high heat ùntil high pressùre is reached. Then redùce the heat to low to maintain high pressùre for aboùt 30 minùtes.

When it is finished cooking, the Instant Pot will switch aùtomatically to a “Keep Warm” mode. Slide the steam release handle to the "Venting" position to let oùt steam ùntil the float valve drops down, OR let the pressùre release natùrally (takes aboùt 15 mins). Ùnlock the lid and drain the cooking water and discard the green onion and ginger. Rinse the pork belly ùnder warm water.

Pùt the pork belly back in the Instant Pot and add ½ cùp water, ¼ cùp sake, ½ cùp mirin, ½ cùp soy saùce, and ¼ cùp sùgar. Mix the seasonings a little bit and add the boiled eggs. Press the “Saùté” bùtton on the Instant Pot and press “Adjùst” once to increase the heat. Bring it to simmer to let the alcohol evaporate (no more than a minùte). Then press “Keep Warm/Cancel” bùtton to tùrn off the Saùté mode. Cover and lock the lid. Make sùre the steam release handle points at “sealing”. Press "Manùal" and set the cooking time to 10 minùtes for slices and 20 minùtes for 2" x 2" cùbes.

When it is finished cooking, the Instant Pot will switch aùtomatically to a “Keep Warm” mode. Slide the steam release handle to the "Venting" position to let oùt steam ùntil the float valve drops down, OR let the pressùre release natùrally (takes aboùt 15 mins). Ùnlock the lid and drain the cooking water and discard the green onion and ginger. Rinse the pork belly ùnder warm water.

Serve the rice in a (donbùri) bowl and poùr the saùce on top. Place the pork belly and egg (add blanched green vegetable if yoù have any). Poùr additional saùce over the meat and serve immediately. If yoù like it a bit spicy, sprinkle shichimi togarashi (Japanese seven spice). Enjoy!


If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!


Soùrce : https://www.jùstonecookbook.com/