Pork Kakuni – Pressure Cooker Method. Add Water just enough to cover the meat. Put the sliced Ginger, Sake, Sugar and Soy Sauce. If you're using a stove-top pressure cooker, cook on high heat until high pressure is reached.
Add sliced Ginger, Sake, Sugar and Soy Sauce. Add pork belly to pressure cooker pot (it won't be submerged). If using a stovetop pressure cooker, cover and seal the pot, set it over medium-high heat, and allow to come to pressure. You can have Pork Kakuni – Pressure Cooker Method using 6 ingredients and 4 steps. Here is how you cook that.
Ingredients of Pork Kakuni – Pressure Cooker Method
- It’s 800 g of Pork Belly Block (Boneless).
- You need 1 cup of Water.
- You need 1-2 of small pieces Ginger *thinly sliced.
- Prepare 2 tablespoons of Sake.
- Prepare 2 tablespoons of Sugar.
- You need 3-4 tablespoons of Soy Sauce.
Add the Pork ingredients in a large pot which is large enough to lay the pork belly strips. Add generous amount of water and turn the heat on high. When the water starts boiling, reduce the heat to low so it simmers. See recipes for Pork Kakuni – Pressure Cooker Method too.
Pork Kakuni – Pressure Cooker Method instructions
- Cut Pork Belly into 5cm cubes and put them in a pressure cooker..
- Add Water just enough to cover the meat. Put the sliced Ginger, Sake, Sugar and Soy Sauce..
- Cook for about 20 minutes. When the lid can be removed, simmer uncovered until the sauce thickened..
- If you don’t have a pressure cooker, add slightly more water and cook covered over medium low heat for 2 to 3 hours until the meat is absolutely tender..
Place the pressure cooker, uncovered, on the stove, and heat on high until cooking liquid begins to boil. Lock lid into place and adjust heat to keep the cooker at high pressure. You can use the cooking time to dial in your texture. Slow cooked pork belly in soy sauce glaze, Kakuni (Japanese Braised Pork Belly) is literally melt-in-your-mouth delicious. So good with rice and egg on the side.
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