Buta no kakuni (豚の角煮) is Japanese braised pork belly named after the shape of the cubed pork. I've had it a few times in restaurants and love its sweet flavour and unctuous texture. Here is my easy, one-pot version based loosely on this recipe.
Ingredients
1 kg pork belly skin-on, cubed
1/2 cup soy sauce
1/2 cup hon mirin
1/2 cup sake
300 mL dashi broth (or water, but add salt)
2 tbsp brown sugar
ginger, sliced
green onion stalks (white part)
1. Put everything except for the dashi broth in the Instant Pot and let it marinade for about 1 hour.
2. Pressure cook (or use Meat Stew function) on High for 45 minutes. Allow NPR for 15-20 minutes then release.
3. Press Saute and reduce the sauce to desired thickness.
Garnish with chopped green onion and hard-boiled eggs. Serve with rice and greens. Best paired with Japanese sake, of course, but a dry red wine will do too.
