Buta no kakuni – Japanese Braised Pork Belly - Pressure Cooker
Serving Size
4 to 5 people
Prep Time
40 minutes
Cook Time
1 hour
Total Time
1 hour, 40 minutes
Ingredients
- 900g to 1kg pork belly - cut into about 5 cm pieces
- Ingredient A -
- 10g fresh ginger - grated
- 80ml soy sauce
- 100ml cooking sake seasoning
- 70g brown sugar
- 1 tbsp honey
- 300g water or more if needed
- 1 leek - cut into bite-sized pieces on the diagonal
- 4 boiled eggs - optional
Instructions
- 1. Heat the oil on the skillet pan (frying pan) over high heat and put the pork skin side down at first and sear on both sides until nicely browned.
- 2. Add soy sauce in frying pan and simmer about 3 to 4 mins, then add cooking sake, continue to simmer for 3 to 4mins more.
- 4. Add ginger, sugar and honey. Add water, then bring it to a boil. Once it boils, reduce the heat to low and simmer for about 2 hours.
- 5. Remove the lid, add boiled eggs and leek, turn up the heat to medium heat and cook for about 8 to 10 mins until about 70% of the sauce has evaporated and the sauce has thickened.
- Serve over the warm rice!
Alternative instructions for "Pressure Cooker"
- 1. Heat the oil on the skillet pan (frying pan) over high heat and put the pork skin side down at first and sear on both sides until nicely browned.
- 2. Put the pork in the pressure cooker, add the ingredient A and mix. Cover and lock the pressure cooker. Turn the heat to high. When the pressure builds up, turn the heat down to low heat and cook at high pressure for about 20 minutes. Turn off the heat and let the pressure come down naturally.
- 3. Remove the lid, add boiled eggs and leek. Simmer for about 30 minutes until thickened, stirring occasionally. Turn off the heat.
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