Foryoueats: Pressure Cooker Pork Belly (Kakuni)

Name: Foryoueats: Pressure Cooker Pork Belly (Kakuni)
Ingredients: 3 green onions/scallions (use only the green part); 1 knob ginger (1 inch, 2.5 cm per knob); 1 Tbsp neutral oil; 2 lb pork belly block (or use 3–4 lb, 1.35–2 kg and increase the seasonings by 50%; Japanese grocery stores sell pork belly without the rind; if needed, ask your butcher to remove it); water (for cooking the pork belly); 4 soft or hard-boiled eggs (you can use my soft-boiled or hard-boiled egg recipes); shichimi togarashi (Japanese seven spice) (for a spicy kick); ½ cup water; ¼ cup sake; ½ cup mirin; ½ cup soy sauce; ¼ cup sugar (4 Tbsp)

foryoueats.com

This tender Pressure Cooker Pork Belly (Kakuni) is flavored with a delicious blend of soy sauce, sake, mirin, and sugar. Cooked with green onions, ginger, and eggs, this rich and savory Japanese dish...

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Cooking tools:

Pressure cooker
Chef's knife
Cutting board
Measuring spoon
Measuring cup
Stove

Ingredients

3 green onions/scallions (use only the green part)
1 knob ginger (1 inch, 2.5 cm per knob)
1 Tbsp neutral oil
2 lb pork belly block (or use 3–4 lb, 1.35–2 kg and increase the seasonings by 50%; Japanese grocery stores sell pork belly without the rind; if needed, ask your butcher to remove it)
water (for cooking the pork belly)
4 soft or hard-boiled eggs (you can use my soft-boiled or hard-boiled egg recipes)
shichimi togarashi (Japanese seven spice) (for a spicy kick)
½ cup water
¼ cup sake
½ cup mirin
½ cup soy sauce
¼ cup sugar (4 Tbsp)