The Ultimate Guide to Instant Pot Pork Belly Kakuni
Looking for the most tender pork roast that oozes with flavor? A perfect accompaniment to any meal, especially during chilly evenings, is the Pork Belly Kakuni cooked in an Instant Pot. This traditional Japanese dish is a defining symbol of comfort and warmth, combining the richness of pork belly with a tangy, savory sauce that simply melts in your mouth.
Ingredients
3 green onions/scallions (use only the green parts) 1 knob ginger (1 inch) 1 tablespoon neutral-flavored oil (vegetable, rice bran, canola, etc.) 2 lbs pork belly block (you can increase the meat up to 4 lbs for a richer flavor and texture) Water for cooking pork belly 4 soft/hard boiled eggs Shichimi togarashi (Japanese seven spice) [optional] for a spicy kick 1 cup water 1 cup sake (optional) 1 cup mirin (optional) 1 cup soy sauce 4 tablespoons sugarInstructions
1. Gather Your Ingredients
If your pork belly is from a Korean market, it might be pre-sliced into bite-sized pieces. For a block of pork belly, you can freeze it for 30-60 minutes to make slicing easier with a sharp knife. Alternatively, you can cut it into 2-inch pieces. While you use the green parts of the green onions for this dish, you may also save the whites for making miso soup. Cut the green parts in half. Peel the ginger and slice it thinly.
2. Instant Pot Sauté
Start by pressing the “Sauté” button on your Instant Pot. Heat the oil and cook the pork belly pieces. If you prefer to skip this step to save time, it's okay to proceed straight to the pressure cooking stage. However, it will render more fat and make the dish more flavorful.
3. Prepare the Seasoning Ingredients
In a separate small pot, combine the following ingredients for the seasoning:
4. Pressure Cook
Add the cut green onions and sliced ginger to the Instant Pot. Pour water just to cover the pork belly. Cover the pot and lock the lid. Ensure the steam release handle is pointing at "sealing" rather than "venting." Proceed to the pressure cooking mode and set the timer for 35 minutes. If you are using a stove-top pressure cooker, cook on high heat until high pressure is reached, then reduce the heat to low to maintain high pressure for about 30 minutes.
5. Serve and Enjoy
After the cooking process is complete, the Instant Pot will automatically switch to "Keep Warm" mode. Slide the steam release handle to release excess pressure. Slice the pork belly and serve hot, garnished with the boiled eggs and a sprinkle of Shichimi togarashi if desired. This dish is perfect as a main course, accompanied by steamed rice and a vegetable soup to round off the meal.