Pork Belly Cooked in Pressure Cooker

If I had to make this dish old fashioned way, it would take me a long time and the chances are the pork belly comes out tough as a rubber. With a pressure cooker, the meat is tender every time.

Melts in your mouth....

Pork Belly, Kakuni

1.5 lb. pork belly, cut in chunks of 3 inches long
2 cups daikon radish, cut into 1 inch discs and halved
3 cups water, 2 cups for boiling the meat and 1 cup for seasoning the meat
1 cup sake
3 Tbsp soy sauce
2 Tbsp sugar
1 Tbsp mirin
1 Tbsp ginger, sliced thin or julienned

After cooking in pressure cooker for 15 minutes. Already very tender.

Cook it again for 7 minutes, this time with seasonings.

In a pressure cooker, toss in pork belly and about 2 cups of water and turn the heat on. When you hear the whistle, turn the heat to low-medium and continue cooking for 15 minutes. Turn off the heat and wait until the pressure goes down. Open the lid and drain the cooking water. Put the pressure cooker back on the stove and add everything else except for sugar snap peas. Turn on the heat and pressure cook for 7 minutes. After the pressure subsides, open the lid and serve.

Daikon radish soaked up the flavor all the way through.

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