PRESSURE COOKER PORK BELLY (KAKUNI)
Braised Pork Belly in a fraction of the time with an Instant Pot. Delicious with a bowl of rice or ramen.
Equipment
- Instant Pot or pressure cooker
Ingredients
- 3 green onions/scallions use only the green parts
- 1 inch ginger
- 1 Tbsp neutral flavor oil vegetable or canola
- 2 lb pork belly block 2 lb = 907 g
- Water for cooking pork belly
- 4 soft/hard boiled eggs See Notes
- Shichimi Togarashi Japanese seven spice (for taste, optional)
- Chinese Mustard
Seasonings
- 1/2 cup sake 1/2 cup = 120 ml
- ½ cup water ½ cup = 120 ml
- 1/4 cup mirin 1/4 cup = 60 ml
- ½ cup soy sauce ½ cup = 120 ml
- ¼ cup sugar ¼ cup = 50 g
Instructions
- Cut pork into 1-inch pieces
- Peel and cut ginger into slices. Using the green part only, cut scallions into 2 inch segments
- Switch Instant Pot to Saute' function and add oil to pot. When the oil is hot, add pork and brown (3-5 minutes). Add water to pot to cover the pork. Add green onions and ginger to pot.
- Cover Instant Pot and seal, make sure the knob is set to sealing. Cancel saute' function and set function on stew/meat (35 minutes)
- When the pork is finished, carefully vent to quick release pressure. Drain pork. Add seasoning ingredients to the Instant Pot and return pork to pot. Add soft boiled eggs to pot unless seasoning them separately. See notes.
- Seal and set pot on stew/meat function and set time to 10 minutes. When finished, quick release vent pot.
- Remove pork and eggs from pot. Taste the seasoning liquid, if it seems to dilute, set pot on saute' and reduce. Reserve sauce for serving.
- Serve pork and eggs over rice or ramen. Garnish with Shichimi Togarashi. Drizzle sauce over rice and serve with mustard. Enjoy.
Notes
If you don't have Mirin, increase Sake to 3/4 cup and add 1 tablespoon sugar. If you like a soft runny egg, do not put it in the Instant Pot to cook. Cook your eggs separately. You can cool the cooking liquid and place the peeled soft boiled eggs in the liquid to seep for a couple of hours or overnight. You do not have to seep the eggs. You can serve the eggs in your rice bowl drizzled with the cooking liquid and sprinkled with seaweed seasonings (furikake) if you want.