Buta no kakuni

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.