The Japanese have a dish known as Kahuni and it is delectable because of its use of pork belly. In fact, it’s a favorite in Japan and elsewhere. The tender pork cooks so nicely that it will melt in your mouth.
Ingredients
- 3 scallions, green parts only
- 1” of ginger, fresh
- 1 tbsp of oil, canola
- 2 pounds of pork belly
- Water, to cook
- 4 hard or soft-boiled eggs
For Seasoning
- ½ cup each of soy sauce, water and mirin
- ¼ cup each of sugar, granulated and sake
How to Make It
- Cut green parts of scallions into halves. Peel ginger and thinly slice.
- On pressure pot, use sauté option to heat oil. Cook pork belly. Pour sufficient water to fully cover meat. Add sliced ginger and scallions.
- Cover pressure pot. Lock. Start on meat/stew to activate pressure cooking. Cook under medium pressure for ½ hour to 40 minutes.
- Allow the pressure to naturally release for 10-15 minutes. Unlock lid. Drain cooking water. Discard ginger and green onion. Rinse pork belly in warm, filtered water.
- Place pork back in pressure pot. Add water, sugar, soy sauce, mirin and sake. Mix seasonings and add eggs.
- Press sauté button and bring to simmer. Once the alcohol has evaporated, press the cancel button. Cover. Lock lid. Pressure cook for 10 more minutes.
- When mixture has cooked, let steam out naturally.
- Pour individual portions in bowls with sauce over the top. Place egg and pork belly in, followed by extra sauce. Serve promptly.